Southern Refrigerator Pickles – Quick Cucumber and Onion Recipe

These quick and easy refrigerator pickles with cucumbers and onions are a Southern summer classic—sweet, tangy, and ready in just a few hours. No canning required!
5 from 9 reviews

Simple and refreshing Cucumber and Onion Refrigerator Pickles are super easy to make and pack a flavorful, crunchy bite that’s out-of-this-world delicious! This ” no-canning ” recipe is always a hit, whether served as a salad, side dish, snack, or added to your favorite sandwich or burger.

A close-up of a glass bowl filled with sliced cucumbers and onions soaking in a tangy-looking pickling liquid, garnished with cracked black pepper. A red and white checkered cloth is partially visible on the side, resting on a wooden surface.
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Almost everybody growing up in the South has eaten easy, quick cucumber pickles at some point. Reading through the many comments below, you’ll see just how much of a family staple these cool and crispy bites are. My mama, aunts, and grandmother had them on the table at almost every meal during the summer when I was a kid. These pickles are cool and refreshing, and the crunch is irresistible!

How Long Do Homemade Pickles Last in the Fridge?

These pickles will keep in the fridge for up to 2 weeks, though they’re best within the first 5–7 days while they’re still super crisp. Just make sure they’re stored in an airtight container or mason jar and kept chilled.

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

Overhead view of labeled ingredients for making cucumber salad on a marble surface, including a measuring cup of apple cider vinegar, a whole yellow onion, granulated sugar in a scoop, a small bowl of kosher salt, black pepper in a dish, and several whole pickling cucumbers.
  • Cucumbers – Look for firm, fresh cucumbers with thin skin. Slice them evenly so they soak up the brine just right.
  • Sweet Onion – Adds a mild, mellow flavor. I love using Vidalia onions when they’re in season.
  • Apple Cider Vinegar – Brings a slightly sweet, tangy flavor. It’s a little softer than white vinegar but still does the job.
  • Sugar – A little sweetness goes a long way in balancing out the vinegar. You can adjust to your taste.
  • Kosher Salt – Helps draw out moisture and seasons everything beautifully.
  • Black Pepper – Adds just a touch of spice and depth.

Make It Your Own: Recipe Variations

  • Sweet or Tangy: If you like your pickles a little less sweet, you can cut back on the sugar or use a drizzle of honey instead.
  • Milder Vinegar: To tone down the vinegar’s bite, add up to a cup of water. This doesn’t change the texture; it just softens the flavor a bit.
  • Mix in More Vegetables: Feel free to toss in sliced jalapeños, carrots, radishes, cauliflower, green beans or even beets. They soak up the brine beautifully and add a pop of color to the jar.
  • Fresh Herbs for Flavor: A few sprigs of fresh dill (think dill pickles,) parsley, or oregano can also give a whole new flavor.
  • Spice It Up: Add red pepper flakes for heat or sprinkle in celery seeds or mustard seeds for that classic pickled flavor.

How To Make Quick Pickled Cucumbers And Onions

 Step-by-step process for making cucumber salad. Step 1 shows a wooden cutting board with thinly sliced cucumbers and onions, next to a knife and whole cucumbers. Step 2 shows a glass bowl with a vinegar-based dressing being whisked together with black pepper.
  • 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 Tips For Making Southern Style Pickles

Make sure to use fresh cucumbers. Kirby cucumbers (small with little bumps) are best, but mini cucumbers work well, too. Select cucumbers that are firm and without blemishes.

For more quick pickle recipes, try my Quick Pickle Red Onions, Pickled Fresh Corn, and Quick Pickled Sweet Peppers and Onions.

Close-up of a glass jar filled with pickled cucumber and onion slices, with a fork lifting out a bite. The cucumbers are lightly seasoned and floating in a vinegar brine, with a red checkered cloth in the background.

Frequently Asked Questions

Can I reduce the sugar or make these without it?

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.

Do I need to boil the water?

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.

What kind of storage containers should I use?

Glass jars work best, but any airtight container will do. Just make sure the veggies are fully submerged in the brine.

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.

Glass mason jars filled with homemade cucumber and onion pickles in a vinegar brine, sitting on a wooden surface. Whole cucumbers in a bowl and scattered peppercorns are visible in the background, adding a rustic touch.

More Easy Recipes You’ll Love!

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!

Southern Refrigerator Pickles – Quick Cucumber and Onion Recipe

5 from 9 reviews
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 72kcal
Print Pin Rate
These quick and easy refrigerator pickles with cucumbers and onions are a Southern summer classic—sweet, tangy, and ready in just a few hours. No canning required!

Ingredients

  • 6 – 8 Kirby or small cucumbers
  • 2 small Vidalia or spring onions
  • cup Apple Cider vinegar
  • cup sugar
  • ½ teaspoon salt
  • ½ teaspoon fresh cracked pepper

Instructions

  • Slice cucumbers and onions thinly. Whisk together vinegar, 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.
How To Store:
Transfer the pickles and brine to clean, airtight jars or containers. Keep them in the refrigerator, where they’ll stay fresh for up to 2 weeks. For the best crunch and flavor, enjoy them within the first 5 to 7 days. Just be sure the veggies stay fully submerged in the brine!

Nutrition

Serving: 1serving · Calories: 72kcal · Carbohydrates: 16g · Protein: 2g · Fat: 0.4g · Saturated Fat: 0.04g · Polyunsaturated Fat: 0.01g · Monounsaturated Fat: 0.01g · Sodium: 152mg · Potassium: 355mg · Fiber: 2g · Sugar: 13g · Vitamin A: 163IU · Vitamin C: 9mg · Calcium: 39mg · Iron: 1mg
Cucumber Onion Refrigerator Pickles with forks for serving.

5 Days of Southern Summer Comfort Food!

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