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.
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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
- 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 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.
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.
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.
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!
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
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.
Nutrition
Donya's Top Ten Summer Recipes!
Steal my favorites for a done-for-you menu that packs in the flavor
Love so easy for. Me
Enjoy them! ~Donya