The time it takes to pickle a cucumber varies depending on the method and desired flavor intensity:
- Quick pickling: Using a hot brine poured over cucumber slices and refrigerating, you can enjoy tangy pickles in as little as 5 to 40 minutes, but they develop better flavor after a few hours to overnight. For example, one recipe recommends refrigerating for at least one night, though some enjoy them after 5 hours
. Another suggests pouring hot pickling liquid over slices and letting them marinate about 30 minutes before refrigerating
. Dill refrigerator pickles with a room temperature brine can be ready in 1 to 3 hours depending on slice thickness
- Short-term refrigerator pickling: Many recipes suggest waiting about 2 to 3 days (around 48 to 72 hours) for cucumbers to become well pickled and flavorful. One source notes 72 hours to reach prime pickled form, though they can be eaten earlier
. Another mentions that after 3 days the pickles are good, but flavor improves up to a week or more
- Longer pickling: Some traditional fridge pickles take 1 to 3 weeks to fully develop their classic pickled flavor, especially if left in brine for extended periods
In summary, quick pickles can be eaten within hours but taste best after overnight chilling, while more developed pickles typically require 2-3 days to a week in the fridge. The exact time depends on cucumber cut size, brine strength, and personal taste preferences.
