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!
Ingredients You’ll Need
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
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!
- Wash and dry the cucumbers, as well as a couple of wide mouth mason jars with clean, tight-fitting lids.
- Thinly slice the cucumbers, crosswise, so they form a coin shape. Add them to a large bowl along with very thinly sliced red onions.
- Sprinkle them with the red pepper flakes and salt, and toss to coat them and mix the cucumbers and onions together.
- Next, measure the rice vinegar, water, and sugar. Whisk until the sugar is fully dissolved.
- 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.
- 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
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.
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 a week.
Quick Pickled Cucumbers and Onions
Ingredients
- 2 large English cucumbers, very thinly sliced
- 1/2 red onion, very thinly sliced
- 1 cup rice vinegar
- 1/2 cup water, room temperature
- 1/3 cup sugar
- 1 tsp red chili flakes
- 1/4 tsp kosher salt, or to taste
Instructions
- Start by washing and drying the cucumbers, as well as the wide mouth jars you plan to use. Ensure the lids are clean and tight fitting.
- Use a sharpened knife or mandoline to thinly slice the cucumbers. Add to a mixing bowl and toss with the thinly sliced red onion, red chili flakes, and salt. Pack the cucumber mixture into the clean jars.
- Combine the rice vinegar, water, and sugar in a large measuring cup. Whisk together until sugar is dissolved, then pour over the cucumbers and onions. Gently tap or press down to settle the contents, packing the jars to the top.
- Seal and refrigerate for at least 30 minutes. Use within 3-7 days for best quality.
Notes
Nutrition
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.
Questions & Reviews
Just made this, with the rice vinegar, as this salad when ordering thai food is an addiction.
I agree, Annette, it’s so good! Glad you gave it a shot, enjoy!
I have made these several times and try to keep in the fridge! I use the mini cucumbers (that’s all I buy in general) and love them on lots of things! YUM. Note: I have kept them for weeks in the fridge – I usually make a double batch!
Rebecca, that’s great to hear! And yes to the double batch – when you can use them on so many things, one just isn’t enough sometimes! Thank you!
Am trying this here in the U.K for the first time and it’s brilliant! Deffo trying more of your recipes!
Love this recipe. I add celery seed instead of crushed red pepper flakes.
This was a WW2 time dish in the UK, but without the Chillies instead Malt Vinegar is used and also torn up pieces of Lettuce and some Mint leaves………So Yummy! Great with cold meat sandwiches and also Salmon.
So good! And so easy! Who needs fancy ingredients?