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Quick Pickled Cucumbers and Onions

Try these sweet and sour quick pickled cucumbers and onions (AKA, "quickles") for an easy side dish or for adding to sandwiches, wraps, and more
Course Side Dish, Snack
Cuisine American, Asian
Keyword Quick Pickled Cucumbers and Onions, Quick Pickles, Quickles, Refrigerator Pickles, Sweet Pickles
Prep Time 10 minutes
Cook Time 0 minutes
Chilling Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 53kcal

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

To adjust flavor, add more sugar, salt, or vinegar according to your taste preferences.

Nutrition

Serving: 1g | Calories: 53kcal | Carbohydrates: 12g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 80mg | Potassium: 126mg | Fiber: 1g | Sugar: 10g | Vitamin A: 153IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 0.3mg