Your New Favorite Quick Pickled Cucumbers and Onions

What do you make when you have too many cucumbers? Quick Pickled Cucumbers and Onions! Refrigerator pickles are beyond easy and add crunch to any recipe. Learn how to turn cucumbers into quick pickles, plus ideas for how to use them!

Let me introduce you to my favorite – and hopefully, your new favorite – quick pickle recipe!

Also called “quickles” or “refrigerator pickles”, these are not your standard dill pickles or kosher-style pickles. Ironically, those are one of my least favorite foods and I avoid them altogether. But these quick and easy homemade pickles are just different enough in flavor and texture that I’m a big fan.

And they are ridiculously easy. I’m not kidding when I say these are quick, since you can breeze through the prep in less than 10 minutes from start to finish. If you can manage to wait it out for at least 30 minutes to let them chill, you’ll be rewarded with deliciously crunchy, sweet, and vinegary quick pickles to use on any and everything!

Looking for just the onions? Try my Quick Pickled Red Onions recipe, which is just as easy but a lot more colorful!

Cucumber Nutrition

Cucumbers are approximately 95% water, which means they can help keep you hydrated during hot and humind summer months.

Cucumbers also provide key vitamins and minerals. These include vitamin C, vitamin K, potassium, magnesium, and manganese.

By eating the peel, you’ll also get a small amount of dietary fiber. Overall, cucumbers are low in calories and only have about 4 grams of carbohydrates per 1 cup. However, they’re a nourishing addition especially if you’re someone who struggles to eat enough servings of fruits and vegetables each day.

Ingredients You’ll Need to Pickle Your Cucumbers

There are endless variations for quick pickles. But after multiple rounds of testing different variations (see my notes on that below) this is what I think you need to make the best quick pickled cucumbers and onions out there:

• English cucumbers, which have fewer seeds (or might be totally seedless) and a long, slender shape. They might also be called burpless cucumbers or seedless cucumbers depending on where you shop. 
• Red onion
• Rice vinegar. Look for an option with no added salt or sugar, like this one. 
• Water
• Sugar
• Red chili flakes
• Pinch of salt

You should be able to find these simple ingredients anywhere, but look for great deals on fresh cucumbers at summer farmers markets. 

Swaps and Substitutions for Pickled Cucumbers

As I said, there’s plenty of ways to make your own version of quick pickled cucumbers and onions. Here are a few ideas that you might prefer instead:

• Use any type of cucumber you have, such as Kirby cucumbers, Persian cucumbers, or your regular garden cucumbers. Some are slightly sweeter while some are more sour or bitter. As long as they’re sliced thin, any of them should work well for pickling with this method. 
• Try using white onion, yellow onions, or sweet Vidalia onions. I personally prefer the tart flavor and brighter color, but sweet onions would be my second top choice.
• Rice vinegar is somewhat of a specialty ingredient and it definitely impacts the flavor. Try using white vinegar instead or if you really like something sweeter, apple cider vinegar is also an option.
• Swap the red chili flakes for black pepper, or create even more spice by adding a jalapeño.
• If you have too many cucumbers, this is a great way to use them up. But sometimes you’re overrun with other summer produce. Try adding thinly sliced carrots or radishes to the mix if you want another version of crunchy, crispy textures.
• If you have an awkward amount of fresh herbs that you need to use up, add them to the mixture. The flavors will infuse and compliment the cucumbers and onions, especially summer herbs like fresh dill, basil, or oregano.

As with just about all of my recipes, this is meant to be a starting point full of suggestions. Don’t be afraid to experiment and use what you have. Or, let your taste buds be your guide and make some slight variations in a single batch.

How to Make Quick Pickled Cucumbers and Onions

This is a very simple, straightforward process. Just be sure to take your time slicing!

1. Wash and dry the cucumbers, as well as a couple of wide mouth mason jars with clean, tight-fitting lids.
2. Thinly slice the cucumbers, crosswise, so they form a coin shape. Add them to a large bowl along with very thinly sliced red onions.
3. Sprinkle them with the red pepper flakes and salt, and toss to coat them and mix the cucumbers and onions together. 
4. Next, measure the rice vinegar, water, and sugar. Whisk until the sugar is fully dissolved. 
5. Pack the cucumber mixture into your prepared jars. Then pour the vinegar mixture over the top. Gently tap or press down to help the contents settle, filling each jar to the top before sealing tightly. 
6. Give it a little shake to work out any air bubbles, then pop the jars into the fridge to chill. Wait at least 30 minutes before serving (or overnight). 

Street Smart Nutrition Tip: I highly recommend using a mandoline slicer. I snagged one a few years ago after not having one for a long time. I remember helping my dad slice potatoes when I was a kid and it always kind of freaked me out – it’s a miracle I never amputated the tips of any of my fingers! But it’s super convenient and many brands now include a gripping device to protect your fingers. I use the thinnest setting and it helps me get the slicing done in no time. 

After the preliminary chilling period, you can adjust the flavor if needed. I recommend starting with a smaller amount of sugar since you can always add more if you prefer them on the sweeter side. 

Serving Suggestions for Pickled Cucumbers

There is no shortage of traditional and creative uses for quick pickled cucumbers and onions. Since they combine some sweetness with some sour elements, they can play well with just about anything.

Here are just a few of my favorite ways to enjoy quick pickled cucumbers:

• As a sandwich topping, especially for pulled pork sandwiches, anything BBQ, or with these Gochujang Pork Sandwiches
• Stack them high on hot dogs or beef burgers for summer grilling 
• Same goes for wraps – roll these up with your favorite fillings for wraps. Just be sure to shake off any extra liquid to help avoid a soggy texture
• Try these on tacos. You can replace the slaw or other veggies with these quick pickled cucumbers and onions for an easy way to change up your routine for taco night
• Throw them onto the side of any grain- or rice-based bowl. They’re a perfect side dish for my Korean-Inspired Gochujang Meatballs
• They’re a great addition to your charcuterie boards or cheese boards when you’re entertaining

And the easiest way to enjoy quick pickled cucumbers and onions: straight out of the jar! They’re a super simple snack especially when the days are long and hot and you are craving a crunchy bite with a burst of flavor.

Storage Tips for Pickled Cucumbers

Good luck keeping these quick pickled cucumbers and onions around once they’re made!

If, by chance, you happen to have some leftover, just keep them stashed in a sealed container. The texture will soften slightly the longer they’re stored, so for best results use within 1-2 weeks.

FAQ About Pickled Cucumbers and Onions

How long do pickled cucumbers last?

Pickled cucumbers can last up to one month in the refrigerator if stored in an airtight container.

Do pickled cucumbers need to be refrigerated?

Yes, quick pickled cucumbers have not been properly processed and sealed (canned). To ensure food safety, store quick pickled cucumbers and onions in the refrigerator.

Which vinegar is best for pickling cucumbers?

Distilled white vinegar is a popular choice because of its clear color and sharp, tangy flavor.

However, I like to use rice vinegar or apple cider vinegar for a slightly sweeter taste. Experiment with different types of vinegar to find which flavor profile tastes best to you.

Is there a difference between pickling cucumbers and regular cucumbers?

Yes, some varieties of cucumbers meant for pickling are smaller and shorter with thinner skins and fewer seeds. This helps them absorb the flavors from the pickling brine and not become overly soggy.

However, any type of cucumber can be used for this quick pickled cucumbers and onions recipe.

Did you love this easy recipe for quick refrigerator pickles? Give it a rating or leave a comment, then be sure to save it and share it!

As always, thanks for stopping by the Street Smart Nutrition blog. Cheers to more fearlessly nourishing meals!

Disclosure: This post was originally published in May 2019. It has since been updated to improve the quality of the information and/or images.