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!
Servings: 8
Calories: 72kcal
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: 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