5 Star Reader Comment
I have made these three times already this summer and they are absolutely perfect. My grandmother made something just like this every single year and I have been looking for a recipe that tasted like hers. This is it. Thank you for bringing back such a good memory.
Patricia
The Bowl My Mama Kept in the Fridge All Summer Long
Growing up in the South, cucumber and onion salad was just part of summer. My Mama, my aunts, my grandmother — they all kept a version of this in the refrigerator from the first warm day straight through to Labor Day. It sat right there on the shelf in a big bowl, ready whenever someone opened the door and needed something cool and crispy.
What made my Mama’s version special was the apple cider vinegar. While most recipes reach for white vinegar, she always used apple cider. It is softer, slightly sweet, and it gives the brine a depth that white vinegar just cannot match.
This cucumber-and-onion refrigerator pickle recipe is about as simple as cooking gets. No canning, no hot water bath, no special equipment. Just fresh cucumbers, a sweet Vidalia onion, a quick brine, and a few hours in the refrigerator. Whether you call it a salad, a pickle, or just summer in a jar — this one belongs on your table.
Y’all enjoy!
Hold On…Don’t Eat Them Just Yet
I know you’ll be excited to dig right in, trust me I know but they need at least a few hours to chill and soak up the flavors—overnight is even better. If I’m in a hurry, I’ve been known to sneak a few after just two hours, but letting them sit overnight gives the best taste and texture.
Simple Ingredients You’ll Need
- Kirby or small cucumbers — Firm, thin-skinned, and full of that snappy crunch that makes every bite satisfying. The variety that tastes most like a homegrown garden cucumber.
- •Sweet Vidalia onion — Mild, sweet, and the Southern choice. It softens into the brine beautifully without any sharpness or heat.
- •Apple cider vinegar — My Mama’s move and mine. Softer and slightly sweeter than white vinegar, it gives the brine a warm, rounded tang that is distinctly Southern.
- Cold Water – to soften the brine and mellow the flavor.
- •Sugar — Just enough to balance the vinegar and bring the whole brine into harmony. Adjust to your taste.
- •Kosher salt — Draws out moisture, seasons every slice, and keeps the texture crisp.
- •Black pepper — A quiet warmth that sits in the background and pulls the whole jar together.
Make It Your Own: Recipe Variations
- Add fresh dill: A few sprigs tucked into the jar, and suddenly these taste like a classic dill pickle salad. Bright, herby, and so good.
- Toss in sliced jalapeños: Sweet heat that is absolutely addictive alongside grilled meats or piled onto a hot dog.
- Mix in more vegetables: Radishes, thin carrot rounds, or cauliflower florets all soak up the brine beautifully and add color to the jar.
- Add a little garlic: One minced clove stirred into the brine adds a savory depth that tastes like a true Southern pickle.
- Try a honey swap: Replace the sugar with honey for a softer, more floral sweetness. Beautiful with the apple cider vinegar.
Let Me Walk You Through It
- Step One: Slice cucumbers and onions and place in a large bowl.
- Step Two: Whisk together vinegar, sugar, salt, and pepper in a small bowl and pour over the summer garden veggies. Chill in the fridge for about an hour before serving.
Donya’s Best Tips For Cucumber and Onion Fridge Pickles
Use Kirby or small pickling cucumbers: Thin skin, fewer seeds, and a firm snappy crunch that holds up in the brine. Large slicing cucumbers go soft — save those for something else.
Vidalia onions are worth it: When they are in season, use them. Their natural sweetness plays perfectly against the tang of the brine and they mellow out beautifully as they sit.
Slice thin and even: The thinner the slice, the faster the brine soaks in and the better the texture. A mandoline makes this effortless, but a sharp knife works just fine.
Give them time: Resist the urge to dig in right away. Two hours minimum, overnight is even better. That is when the magic really happens.
Make extra brine: The cucumbers soak up the liquid as they sit. Whisk up a little extra, keep it in a separate jar, and pour it in when things start looking dry.
Keep them cold and submerged: Store in a glass jar with the brine covering every slice. That is what keeps the crunch going. Best in the first five to seven days, good for up to two weeks.
Make-Ahead Tips for Summer Hosting
This is one of my most-reached-for recipes all summer long because it is completely make-ahead and only gets better with time. I always have a jar in the refrigerator from Memorial Day straight through to the end of August.
- Make them the night before — The move for any summer cookout or potluck. The flavors settle in overnight, and every bite tastes perfectly balanced. Pull them straight from the refrigerator when your guests arrive.
- Double the batch for a crowd — This recipe scales easily. Make two jars, keep one in the refrigerator as a backup, and set the other out on the table.
- Pack them for a picnic — Because there is no mayonnaise in this recipe, these travel beautifully. Keep the jar cold in a cooler, and they are safe to set out for the whole afternoon.
- Store in glass — Glass jars keep the brine from picking up any off-flavors and they seal tight enough to shake without spilling. A wide-mouth mason jar is my favorite vessel for this recipe.
More From My Kitchen You’ll Want to Try
Ingredients
- 6 – 8 Kirby or small cucumbers
- 2 small Vidalia or spring onions
- ⅓ cup Apple Cider vinegar
- ⅓ cup sugar
- ½ teaspoon salt
- ½ teaspoon fresh cracked pepper
- ½ cup cold water
Instructions
- Slice cucumbers and onions thinly. Whisk together vinegar, water, sugar, salt and pepper in a small bowl and pour over cucumbers and onions.
- Chill in the fridge for about an hour before serving. Store refrigerator pickled in covered bowl or jar with a lid in the fridge for up to a week.
Notes
Recipe Variations:
- Adjust the Sweetness: Cut back on the sugar or swap in a drizzle of honey for a softer, natural flavor. I like just enough sweetness to balance the tang of the vinegar.
- Soften the Vinegar Bite: Stir in up to 1 cup of water to mellow out the brine without changing the texture.
- Add Extra Veggies: Try sliced jalapeños, carrots, radishes, or beets—they soak up the flavor and add color to your jar.
- Toss in Fresh Herbs: Dill, parsley, or oregano give a fresh twist to the classic flavor.
- Boost the Pickle Punch: Add a pinch of red pepper flakes, celery seeds, or mustard seeds for extra depth and zing.
Nutrition
Serving Ideas: How I Use These Pickles All Summer Long
The list of ways to enjoy these pickles might just be endless! They can be a side salad along with Marinated Grill Pork Tenderloin and BBQ Chicken Legs. Or, pack them up for a picnic with Mississippi Chicken Sliders and Fried Cherry Pies. Since the recipe does not have mayonnaise, it’s the perfect food to serve outdoors.
Frequently Asked Questions
Absolutely. The sugar helps balance out the vinegar, but you can cut it down or use honey if you’d like a more natural sweetener. You can leave the sweetener out altogether if you prefer a completely tangy pickle.
Nope, there’s no need to boil the water for this brine! This makes it a quick and hassle-free recipe, but it also doesn’t last as long in the fridge.
Glass jars work best, but any airtight container will do. Just make sure the veggies are fully submerged in the brine.
If you tried this Cucumber and Onion Refridgerator Pickle Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
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i make this every yr when my garden produces
I love that! There’s just something special about making recipes with fresh garden produce. Sounds like this has become a yearly tradition for you. Thanks so much for sharing!
~Donya
A favorite recipe for a cucumber salad, terrific side dish.
So glad this one’s a favorite! It’s such a simple, fresh side that always hits the spot—especially during the summer!
~Donya
Can these be frozen too
Hey Kelly, unfortunately, I don’t think freezing will work for this recipe. It’s best if you dig in when the pickles are fresh from the fridge. Enjoy!
~Donya
Love so easy for. Me
Enjoy them! ~Donya