Description
This quick-pickled cucumbers and onions recipe is tangy, crisp, and incredibly easy to prepare—perfect as a side or sandwich topping.
Ingredients
Scale
- 4 medium cucumbers, thinly sliced
- 1 small onion, thinly sliced
- 1 cup white vinegar
- 1/2 cup water
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
- Fresh dill, chopped (optional for garnish)
Instructions
- Thinly slice the cucumbers and onion and place them in a large mixing bowl.
- In a saucepan over medium heat, combine vinegar, water, sugar, salt, black pepper, garlic powder, and red pepper flakes. Stir until the sugar dissolves. Do not boil.
- Pour the warm brine over the sliced vegetables. Stir to coat evenly.
- Allow the mixture to cool to room temperature.
- Transfer to jars or containers, cover, and refrigerate for at least 4 hours (overnight is best).
- Garnish with chopped dill before serving, if desired.
Notes
- Use English or Persian cucumbers for best crunch.
- Swap white vinegar with apple cider vinegar for a sweeter flavor.
- Increase sugar to 3 tablespoons if you prefer a sweeter pickle.
- These are refrigerator pickles—not suitable for long-term shelf storage.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: No-Cook (Refrigerator Pickling)
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 35
- Sugar: 4g
- Sodium: 180mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Quick-Pickled Cucumbers and Onions, cucumber pickles, refrigerator pickles, homemade pickles, tangy cucumber side