The Best Quick Pickled Cucumbers Recipe: Easy Refrigerator Pickles in 20 Minutes
Craving a cool, crisp, and tangy side dish that’s incredibly easy to make? Look no further than these **Quick Pickled Cucumbers!** This recipe is the ultimate way to enjoy fresh cucumbers, transformed into a vibrant, refreshing salad with a simple vinegar brine. Best of all, it’s ready in just 20 minutes and stays wonderfully fresh in your refrigerator for weeks. Say goodbye to complicated canning processes and hello to delicious, homemade refrigerator pickles that require minimal effort but deliver maximum flavor!
⭐ Why You’ll Love This Quick Pickled Cucumbers Recipe
There are countless reasons why these quick pickled cucumbers have become a beloved staple in my kitchen and will surely become one in yours too!
- **Incredibly Quick & Easy:** The most appealing aspect of this recipe is its speed. From start to finish, you can have a batch of these crisp pickles ready in just 20 minutes. It’s perfect for last-minute gatherings or when you need a fast, flavorful side.
- **No Canning Required:** Forget the time-consuming and often intimidating process of traditional canning. This is a true “refrigerator pickle” recipe, meaning you simply prepare them and store them in the fridge. It’s fuss-free pickling at its best, much like my Easy Homemade Raspberry Jam which also skips the canning hassle.
- **A Trusted Family Recipe:** This particular recipe isn’t just a recent discovery; it’s a tried-and-true family favorite that I’ve been making for over 20 years. Its consistent deliciousness has stood the test of time, bringing joy to countless meals.
- **Versatile Side Dish:** This cucumber salad is the ideal companion for so many dishes. It’s the **perfect side dish for BBQs**, picnics, potlucks, and office parties. Its refreshing tang cuts through rich flavors, making it a palate cleanser and a crowd-pleaser.
- **Long-lasting Freshness:** Once prepared, these pickles stay fresh and delicious in your refrigerator for several weeks, allowing you to enjoy homemade goodness whenever a craving strikes.
🥒 Essential Ingredients for Your Refrigerator Pickles
The beauty of this quick pickled cucumber recipe lies in its simplicity, utilizing common pantry staples to create an extraordinary flavor. This family recipe, perfected over two decades, offers a delightful tangy counterpoint to rich and savory main dishes. Imagine serving these alongside creamy meals like Spicy Peanut Butter Noodles, comforting Lazy Lasagna, or a hearty Chicken Spaghetti with Rotel. They also pair wonderfully with fried seafood, such as Old Fashioned Salmon Patties, adding a bright, zesty contrast.
Here’s a closer look at the key ingredients that make these **Quick Pickled Cucumbers** so special:
- Cucumbers: While any variety of cucumber will taste delicious, I’ve found that **English Cucumbers** yield the best results. They offer a superior crunch, a subtly sweet flavor, fewer and smaller seeds, and a thinner, more tender peel. If you happen to have extra cucumbers, don’t miss out on making my Pickle de Gallo Salsa – it’s another fantastic way to enjoy them!
- Sweet Onions: The pleasant sweetness and juicy texture of sweet onions are simply unmatched in this recipe. While white or yellow onions can be used, sweet onions truly elevate the flavor profile of the pickles, adding a delicate sweetness that balances the tanginess of the brine.
- Sugar: A crucial component of the brine, sugar blends harmoniously with the tangy vinegar to create a perfectly balanced and flavorful pickling liquid. Don’t worry about excessive sweetness; much of the sugar remains in the brine when you serve the pickled cucumbers, providing just a touch of delightful sweetness to each crisp slice of cucumber and onion.
- Vinegar: We use a combination of **regular white vinegar** and three tablespoons of **seasoned rice vinegar**. This blend is key to achieving a delicious brine that is wonderfully tangy without being overwhelmingly sharp. The seasoned rice vinegar adds an extra layer of subtle flavor and sweetness.
- Canning Salt: This is the ideal salt for making pickling brines. It’s a pure, granulated salt free from anti-caking agents or additives that can make the brine cloudy. Its fine grain dissolves quickly and evenly, ensuring consistent seasoning throughout the liquid.
- Celery Seed: Often overlooked, celery seed adds a unique, earthy, and slightly bitter note that is characteristic of classic pickled flavors. It complements the cucumbers and onions beautifully, enhancing the overall complexity of the brine.
For precise measurements and a full list of ingredients, please scroll down to the recipe card below.
🥗 Easy Step-by-Step Instructions
Making these quick pickled cucumbers is incredibly straightforward. Just follow these simple steps, and you’ll have a delightful batch of refrigerator pickles in no time!
Step 1: Prepare the Cucumbers. Begin by partially peeling your cucumbers. This means leaving some strips of green skin for color and added texture. Then, thinly slice the cucumbers. You’ll need about 5 cups, but a little more or less is perfectly fine. The thinner the slices, the quicker they’ll absorb the brine and the more delicate the texture.
Step 2: Combine Cucumbers and Onions. Place your thinly sliced cucumbers into a large container or bowl. Next, thinly slice one large sweet onion and add it to the cucumbers. Toss them gently to distribute evenly. This ensures both vegetables are ready to soak up the delicious brine.
⭐ Pro Tip: To Peel or Not to Peel?
When preparing **Quick Pickled Cucumbers**, the decision to peel them is entirely up to you. However, I’ve found that the best results come from a compromise: **partially peeling each cucumber.** By leaving strips of the green skin and removing only about half of the peel, you get the best of both worlds – some of the tender texture from peeled areas and some of the firm crunch and vibrant color from the skin. This also adds a rustic charm to your finished pickles.
Step 3: Prepare the Brine. In the same glass measuring cup you used for the cucumbers (or a separate bowl), whisk together all the brine ingredients: sugar, white vinegar, seasoned rice vinegar, canning salt, and celery seed. Whisk until the sugar and salt are fully dissolved. This creates a balanced, flavorful liquid that will transform your vegetables.
Step 4: Combine Brine with Vegetables. Carefully pour the whisked brine mixture over the sliced cucumbers and onions in the large container. Ensure all the vegetables are submerged and coated thoroughly.
Step 5: Toss and Coat. Gently toss the cucumbers and onions to ensure every slice is fully coated with the brine. This step is essential for even pickling and maximum flavor absorption. You can use a spoon or your clean hands for this.
Step 6: Chill and Serve. Your quick pickled cucumbers are technically ready to serve right away! However, for the best and most developed flavor, I highly recommend covering the container and letting the ingredients chill in the refrigerator for at least a few hours. This allows the flavors to meld beautifully and the cucumbers to fully absorb the tangy brine. Serve with a slotted spoon to avoid excess liquid.
💭 Recipe FAQs
Absolutely! This versatile brine is excellent with various vegetables. Carrots, cauliflower, bell peppers, and radishes are especially tasty additions. Scroll down to the “Substitutions & Variations” section for more creative ideas!
When stored properly in the refrigerator, submerged in the brine, these quick pickled vegetables will stay fresh and tangy for about two weeks. While they remain delicious, the cucumbers might lose a little of their initial crispness after the first few days.
Yes, you can certainly use apple cider vinegar if that’s what you have on hand. The flavor of the brine will be slightly different, perhaps a bit fruitier, but it will still be delicious. White vinegar offers a cleaner, sharper tang that I prefer for this specific recipe.
If canning salt isn’t available, your best alternatives are **sea salt or kosher salt**. These are also free from anti-caking agents. Just be aware that their grain sizes can vary from pickling salt, which might slightly impact the exact saltiness of the brine. Table salt can be used in a pinch, but it often contains additives that can make your brine appear cloudy.
🥕 Substitutions & Creative Variations
One of the joys of this quick pickle recipe is its flexibility! The brine is incredibly versatile, allowing you to experiment with various vegetables for equally delicious results. You can even **reuse the brine a second time** for another batch of fresh veggies, just be sure to keep it chilled in the refrigerator between uses. This not only reduces waste but also infuses the next batch with even more developed flavors.
Feel free to toss any combination of the following thinly sliced or small florets into the brine to create your own unique, crunchy, and crispy pickled salad:
- Thinly sliced carrots: Add a touch of sweetness and vibrant color.
- Cauliflower florets: Offer a delightful crunch and mild flavor that absorbs the brine wonderfully.
- Sliced sweet peppers (bell peppers): Bring a juicy, sweet element and beautiful color.
- Radishes: Impart a peppery kick that mellows beautifully in the brine.
- Green Beans: Blanched briefly, they can add another layer of texture.
- Dill sprigs or seeds: For a classic dill pickle flavor.
- Garlic cloves: Sliced thin for an aromatic, pungent kick.
- Red pepper flakes: If you enjoy a bit of heat in your pickles.
Don’t be afraid to get creative and customize your quick pickled vegetables to your liking!
🥘 What to Serve with Quick Pickled Cucumbers
**Quick Pickled Cucumbers** are a fantastic addition to almost any meal. Their refreshing tang and crisp texture make them a perfect palate cleanser and an excellent counterpart to a variety of dishes. They shine brightest when served alongside:
- BBQ & Grilled Meats: The acidity of the pickles perfectly cuts through the richness of grilled chicken, ribs, or burgers, like my Smoked Salmon on the Pellet Grill.
- Sandwiches and Wraps: Add a few slices to your favorite sandwich or wrap for an extra layer of flavor and crunch. They’re particularly good with pulled pork or beef sandwiches.
- Creamy Salads: Serve them alongside other delicious sides like Sweet Corn Pasta Salad or Easy Franks and Beans to balance out creamy textures.
- Appetizers: The tangy, slightly sweetened flavor of these refrigerator pickles is a wonderful accompaniment to savory appetizers such as Corn Dog Nuggets or Cheeseburger Sliders with Hawaiian Sweet Rolls. They add a bright, zesty contrast that wakes up the taste buds.
- Asian-inspired Dishes: Their sweet and tangy profile makes them a natural fit for many Asian cuisines, pairing well with stir-fries, noodle dishes, or even sushi.
- Fried Foods: The acidity is a wonderful foil to fried dishes, providing a refreshing break from rich flavors.
⭐ Pro Tip: Maximize Fresh Cucumber Storage
Before you even get to pickling, ensuring your fresh cucumbers are stored correctly can make a big difference in their lifespan and crispness. For expert advice on how best to store cucumbers at home, check out this article where I was among the experts quoted. The key takeaway (spoiler alert!) is to remove the cucumbers from any plastic packaging they might come in. Instead, wrap them individually in paper towels and store them in an area of your refrigerator with low humidity. This helps prevent them from becoming slimy or soft prematurely, ensuring they are perfectly crisp for your pickling project.
🥣 Leftovers and Storage
Storing your **Quick Pickled Cucumbers** properly is key to enjoying them for weeks. Once prepared, transfer the pickled cucumbers and their brine into an airtight container. A glass jar with a tight-fitting lid, a food-safe plastic container, or even a covered serving bowl works perfectly. Ensure the cucumbers and onions are submerged in the brine, as this is what keeps them tangy and fresh.
Store them in the refrigerator. The cucumbers and onions will remain delicious for several weeks. It’s normal for the cucumbers to soften slightly after the first few days, but they will still retain their wonderful flavor and a pleasant bite. Always use a clean spoon when serving to avoid introducing bacteria that could shorten their shelf life.
Note: Some of the links in this recipe post are Amazon affiliate links, which means I make a small commission from Amazon if you link to and purchase the item. The affiliate process never affects your cost, and I only link to products that I use and highly recommend.
⭐ Pro Tip: Achieve Perfectly Thin Slices with Ease
One of the easiest ways to get cucumbers and onions sliced quickly, evenly, and consistently thin for your pickles is by using a **(affiliate link) handy cabbage shredder**. While its name suggests cabbage, it’s incredibly versatile for so much more! I particularly love how it works wonders with cucumbers and onions in this recipe, yielding uniform slices that pickle beautifully. Just be sure to prioritize safety: always use a **(affiliate link) protective cut-resistant glove** as your hand gets closer to the sharp blades to prevent any accidents.
🍏 More Refreshing Summertime Recipes
If you’re looking for more delightful ways to utilize fresh produce or simply enjoy light, flavorful dishes during the warmer months (or any time of year!), I have plenty of recommendations.
Looking for another way to use fresh produce? Try my No Peel Apple Cake. It’s a wonderful, simple way to enjoy fresh apples and another all-time favorite among family and friends.
**Quick Pickled Cucumbers** are especially refreshing during the warm summer months, providing a cool, crisp bite. Here are more of my favorite recipes that are perfect for hot days, though I enjoy making them all year long:
- Creamy Corn and Potato Soup
- Chocolate Zucchini Cake
- Easy Raspberry Jam (No Pectin, No Canning)
- Tiramisu Cake for Dessert
If you make Quick Pickled Cucumbers, I’d love to hear how they turned out and if you enjoyed the recipe. Please leave a 🌟🌟 🌟 🌟 🌟 star rating and a comment below. Your feedback truly helps, and I’m always looking forward to hearing from you!
Quick Pickled Cucumbers Recipe
Quick Pickled Cucumbers
Crisp and refreshing, this recipe brings out the fresh flavor in cucumbers and creates a tangy and crunchy side dish. Delicious and so easy to make!
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 6
Calories: 39 kcal per serving (estimated)
Author: Melinda O’Malley Keckler
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Ingredients
- 5 cups thinly sliced cucumbers – (about 3 or 4 English cucumbers OR 4-5 regular cucumbers; peeled, unpeeled or partially peeled – your choice)
- 1 large onion – thinly sliced (sweet onions recommended)
- 1 ½ cups sugar
- 1 cup white vinegar
- 3 tablespoons seasoned rice vinegar
- 1 ½ teaspoons canning salt – (Kosher or sea salt can be used instead)
- 1 ½ teaspoons celery seed
Instructions
-
Slice the Cucumbers and Onions: Thinly slice the cucumbers and onion into a large bowl or food-safe container. Toss gently to combine and set aside.
Ingredients used: 5 cups thinly sliced cucumbers, 1 large onion
-
Make the Brine: In a separate bowl or glass measuring cup, whisk together the sugar, white vinegar, seasoned rice vinegar, canning salt, and celery seed. Whisk until the sugar and salt are completely dissolved. Pour this liquid over the cucumbers and onions. Toss lightly so all the cucumbers and onions are thoroughly coated with the brine.
Ingredients used: 1 ½ cups sugar, 1 cup white vinegar, 3 tablespoons seasoned rice vinegar, 1 ½ teaspoons canning salt, 1 ½ teaspoons celery seed
- Chill and Serve: You can serve these quick pickled cucumbers right away. However, for the best and most developed flavor, cover the container and refrigerate for a few hours to allow all the ingredients to chill and the flavors to meld. Serve with a slotted spoon. The pickled cucumbers will stay fresh and tangy in the brine for several weeks, although they tend to soften and become slightly less crunchy after 4-5 days. It’s perfectly fine to reuse the brine with another fresh batch of cucumbers and onions!
Notes
Any variety of cucumbers will make delicious refrigerator pickles, but I’ve found that English Cucumbers yield the best results due to their crunchier texture and thinner peel. Serve this refreshing side dish with Sweet Corn Pasta Salad or Easy Edamame Salad for a fantastic collection of sides at your next BBQ or potluck.
Please note: The nutritional details provided are estimated using a food database and account for only a fraction of the sugar listed in the recipe, as a significant amount of the brine is strained off the cucumbers and onions for serving. Therefore, these are rough estimates, not an exact science.
Nutrition Information (Estimated)
- Calories: 39 kcal
- Carbohydrates: 6g
- Protein: 1g
- Fat: 0.3g
- Saturated Fat: 0.04g
- Polyunsaturated Fat: 0.02g
- Monounsaturated Fat: 0.1g
- Sodium: 586mg
- Potassium: 186mg
- Fiber: 1g
- Sugar: 4g
- Vitamin A: 80IU
- Vitamin C: 5mg
- Calcium: 32mg
- Iron: 1mg
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