These Quick Pickled Cucumbers with green onion are made in the refrigerator for a simple summer snack!
Try these recipes if you’re looking for more pickling options: Quick and Easy Refrigerator Pickled Banana Peppers, Quick Pickled Cucumbers and Onions and Sweet and Spicy Cucumbers and Vinegar
Quick Pickled Cucumbers (Refrigerator Pickles)
When all the hard work of tilling, planting, weeding, watering, and more weeding a garden starts to pay off, I’m always astounded and thrilled by the buckets of fresh vegetables we get to play with! We usually have no shortage of green beans, basil, zucchini, summer squash, tomatoes, peppers, sweet corn, and cucumber. So, with all that fresh goodness, you’ve got to get creative in preserving some of it!
My grandma was a wiz in the kitchen and always created the most incredible recipes for her family of 13 kids (11 of whom were boys!), and I got this recipe for quick pickled cucumbers from her. She is an incredible woman, and thinking about her makes me happy. She’d create a simple brine and throw anything from the garden in — not just cucumbers, but onions, bell peppers, and whole cherry tomatoes, too.
It tastes like summer in a jar, and whether you’re an avid gardener or more of a grocery store frequenter, anyone can make these easy refrigerator pickles in no time.
Tips and tricks for making quick pickled cucumbers:
- White vinegar is the traditional vinegar for this recipe and a great place to start. If you know that you like apple cider or rice wine vinegar they are also good.
- These are delicious on our favorite pulled pork sandwiches (made easy in the slow cooker!), as a side for everything summer, and to eat for a snack. You can’t go wrong with this simple dish all summer long.
- Want to add a little spicy? Toss in a jalapeno cut in half (delicious!).
- I love these glass containers with lids to have things like this in my fridge. I also use a mason jar and one of these reusable lids really often.
What is the best vinegar for pickling?
Most recipes call for distilled white vinegar — it’s clear, colorless, and has a mellow aroma and tart acidic flavor. But you can really use whatever vinegar you like and have on hand, like apple cider vinegar or rice vinegar. This recipe is flexible!
What can I pickle at home?
If you ask my grandma, you can pickle any vegetables you like! A few common ones to pickle are cucumbers (of course!), radishes, carrots, red onions, asparagus, jalapenos, cauliflower, and green beans.
How do you pickle something quickly?
To pickle something, you simply need to soak the vegetables in a vinegar brine. My brine calls for water, vinegar, sugar (optional), and salt, and you simply let the cucumbers rest in the brine in the fridge until you’re ready to eat them. Letting them sit longer helps the flavors develop more, so an overnight soak is ideal, but they’re also fine to eat right away!
Quick Pickled Cucumbers – Refrigerator Pickles
- Prep Time: 5 min
- Total Time: 5 min
- Yield: 2 cups of pickles 1x
Print Recipe
Pin RecipeDescription
Quick and easy pickled cucumbers with onion made in the refrigerator; our favorite way to use summer cucumbers!
Ingredients
- 1 cup water
- 1/3 cup vinegar (apple cider, white, and rice wine are all good)
- 2 tablespoons sugar (optional)
- 1 to 2 teaspoons salt
- sliced garden cucumbers (about 2 cups)
- sliced onion or green onion (about 1/2 cup)
- additional vegetables as you like (bell pepper, whole cherry tomatoes, etc.)
Instructions
- In a small bowl add the water, vinegar, sugar, and salt. Stir to combine and until the sugar and salt have dissolved. Add the cucumber and onion. Taste and adjust the ingredients to your liking.
- All the cucumbers should be covered in the brine, if you have lots of cucumber or are making a big batch, make more brine.
- Let the mixture rest in the fridge until you are ready to eat. The flavors develop over time, so an overnight soak is great but mine are normally gone by dinner.
Notes
- I love adding the sugar and my mom does too, but my grandma doesn’t add that much (she only adds a few teaspoons). I say try it and see what you like.
- White vinegar is the traditional vinegar for this recipe and a great place to start. If you know that you like apple cider or rice wine vinegar they are also good.
- You really can’t mess this up. Just adjust to taste and enjoy!
- The pickles will last at least a week in the fridge but get less crisp as time goes on.
- You can reuse your brine a time or two, just add more cucumbers!
- Category: Snacks
- Method: Refrigerator
- Cuisine: American
Keywords: easy pickles recipe, refrigerator pickles recipe, pickled cucumbers recipe
Want To Save This Recipe?
Other pickle recipes you’ll love:
- Quick Pickled Cucumbers and Onions
- How To Pickle Peppers (Hot Water Bath Canning Method)
- Quick and Easy Refrigerator Pickled Banana Peppers
- Midwestern Creamy Cucumber and Vinegar Salad
- Sweet and Spicy Cucumbers and Vinegar
- Quick Dilly Cucumbers in Vinegar
Aren’t my baby onions cute?! They were the first I pulled and they are tiny… I think I’ll wait another month or two before I pick any more so they aren’t quiet so itty-bitty.
You’ll be in pickle heaven with this quick pickled cucumber recipe that comes together quickly in the fridge with minimal effort!
This post was originally published in 2013 and has been updated in June 2019. I still make it over and over again!
located at the bottom of the comment area.
Hi Melissa, I was just wondering if you have mixed any of the vinegars together for a particular taste?
How would you make a bread & butter batch of pickles?
This was an easy recipe to follow thank you.
★★★★★
I haven’t mixed many together. I typically use rice vinegar or white vinegar because I like the vinegar more mild, but by all means, feel free to play with it and report back. I’d love to hear what you came up with!
I was a bit low on white vinegar so I used white wine vinegar instead. I used 2 flat tablespoons of sugar and a teaspoon of salt. I went with the ‘what’s in your garden theme’ and added parsley leaves and a wee bit of rosemary, a couple of cloves of garlic, as well as some mustard seed and some peppercorns and oh my goodness…I’m super stoked with the flavour!!
Thank you for sharing your recipe with us.
★★★★★
They sounds so good! I’m so glad you had success making the recipe your own!
nice
★★★★★
I made these tonight. I think I would like them on something. I am made the mistake of just adding ingredients without tasting it. I also used apple cider vinegar. I like apple cider vinegar okay but it wasn’t what I prefer. I added too much salt. I should have stuck with half a teaspoon or 1 teaspoon. None of this was the recipes fault. 😉
The perk of working with a brine like this is you can add water and adjust it to taste, especially if it’s a salt issue!
GREAT recipe! So quick and easy! I added sliced white onion, chopped garlic, dill, mustard seed, coriander, sugar, Manuka honey and some turmeric for bright color! Turned out perfect! I’m going to enjoy these!
★★★★★
We really enjoyed these. We wanted something as good as what my Grandma used to make, and these fit the bill. We’re on our third batch now. FWIW, we prefer the version without sugar. Thanks for the recipe…it’s a keeper!
★★★★★
Thank you for leaving a comment! That’s so helpful! I did the no sugar option all this year and we don’t even notice a difference now too and prefer it also.
Getting ready to try these, had some at a restaurant that still had a distinctive cucumber taste and just a slight pickle taste. How long would you suggest I soak in brine?
At least a few hours, 2-3 before serving but they are great even 10 minutes in…
Can you make these and store to use through the fall/winter??
Nope, this isn’t a great canning recipe, it’s just for the fridge. I use a recipe out of the Ball Blue Book for canning longterm pickles!
Hi! I like your blog! It looks like my Sumter cucumbers are ready to pick. I am going to try your recipe. It is almost the identical recipe that I use when I’ve purchased cukes from the store and sliced them with onions et al.
I could make the longer and more involved brine recipes, but you know what?! My family will not be able to wait that long!!! 🙂
Wish me luck….
Good luck! Let us know how they turn out.
Well, i made these under the mistaken impression they would be long term pickles, i.e. last a whole year.
Sorry, i dint read your note about them lasting only a week and neither did i read any comments.
I did try them a day after making and they were great, however after leaving them for 3 months sealed in the fridge, um, not so much, smell was a little off, slight fermented taste and they fizzed a little in my mouth and just tasted a bit funky.
Ive since learnt long term pickles need at least a 1:1 ratio of vinegar to water, not 1:3 as in this recipe, and using entirely vinegar with no water is optimal for the longest shelf life.
Also using pickling cucumbers is best as opposed to regular long green cucumbers because they maintain a crunch when pickled long term.
So no pickled cucumbers in my sandwiches this winter. 🙁
★★★★
Yes, these are definitely meant to be eaten within a few days of making them!
Thanks for this! I wanted to make some pickles because I couldn’t find the store-bought kind in time. The recipes I saw on the Internet all kept using “Kirby” cucumbers and I only had the regular kind in hand. :'( Looking at your recipe gave me the confidence to pickle regular cucumbers. 😀
It’s in the fridge right now. Hope it turns out well. I added some turmeric in my vinegar brine!
How did they turn out?!
How many times can you reuse the brine before the brine goes bad or is unsafe?
I feel like it depends on how fast you eat your pickles! I normally keep my brine around 2 weeks. Sometimes that’s refilling it daily or sometimes that’s only a batch or two, depends on our eating habits for sure!