Quick Pickled Cucumbers are a cool, refreshing way to enjoy fresh cucumbers. With a simple vinegar-based brine this crisp cucumber salad is ready in about 20 minutes and will keep in the refrigerator for weeks. Enjoy flavorful refrigerator pickles without any canning.
⭐ Why Melinda Loves Quick Pickled Cucumbers
This recipe is extremely quick to prepare and requires no canning—just like other simple family recipes. Quick Pickled Cucumbers is a reliable go-to I’ve made for years.
They make a perfect side for backyard barbecues, potlucks, and casual gatherings.
🥒 Ingredients to Have on Hand
This refrigerator pickle recipe is tangy and pairs well with savory mains and fried seafood. The recipe uses a straightforward brine that balances vinegar and sugar for great flavor.
Cucumbers: Any variety works, but English cucumbers are especially crisp with a thinner skin and fewer seeds. Use peeled, unpeeled, or partially peeled cucumbers—your choice.
Sweet Onions: White or yellow onions can be used, but sweet onions provide a pleasant, juicy contrast to the tangy brine.
Sugar: Sugar softens the vinegar’s edge and creates a slightly sweet finish. Because the brine is mostly left behind when serving, each bite gets just a hint of sweetness.
Vinegar: The brine combines white vinegar with a small amount of seasoned rice vinegar to add depth without overwhelming acidity.
Canning Salt: Pickling or canning salt dissolves quickly and has no additives. If you don’t have it, kosher or sea salt works; table salt is also acceptable but can cloud the brine.
Scroll to the recipe card below for exact measurements and the full ingredient list.
🥗 Step-by-Step Instructions
Step 1: Partially peel if desired and thinly slice the cucumbers. You’ll need about 5 cups of slices; a little more or less is fine.
Step 2: Place the cucumber slices in a large bowl or container. Thinly slice one large sweet onion and add it to the cucumbers.
⭐ Pro Tip
Leaving some skin on by partially peeling the cucumbers adds color, texture, and a bit of extra crunch. Remove about half the peel in stripes for best results.
Step 3: Whisk the brine ingredients together in a glass measuring cup or bowl until the sugar and salt dissolve.
Step 4: Pour the brine over the cucumbers and onions, coating everything evenly.
Step 5: Toss gently to make sure every slice is coated with brine.
Step 6: Serve immediately or cover and chill in the refrigerator for a few hours so flavors meld. For best texture chill before serving.
💭 Recipe FAQs
Yes. Carrots and cauliflower work particularly well in this brine. See the substitutions section for more ideas.
Stored in the brine in the fridge, they stay tangy and good for about two weeks. Note that cucumbers will gradually soften over time.
Yes. Apple cider vinegar will change the flavor slightly but still produces tasty pickles.
If you don’t have pickling salt, kosher or sea salt are good substitutes. Table salt can be used, though it may make the brine cloudy and grain size can affect perceived saltiness.
🥕 Substitutions
The brine works well with many vegetables and can even be reused for a second batch if kept chilled. Try any combination of these for variety:
- Thinly sliced carrots
- Cauliflower florets
- Sliced sweet peppers
- Radishes
🥘 What to Serve with Pickled Cucumbers
Quick Pickled Cucumbers are a bright, acidic side that pairs well with grilled meats, smoked fish, pasta salads, and casual comfort foods. They also complement appetizers and sandwiches, adding a crisp, tangy counterpoint.
⭐ Pro Tip
To store whole cucumbers at home, remove any plastic packaging and wrap them in paper towels in the lower-humidity part of the fridge; this helps them keep crisp longer.
🥣 Leftovers and Storage
Keep pickled cucumbers submerged in the brine in a glass jar or food-safe container in the refrigerator. They will remain flavorful for several weeks, though they become less crunchy after several days.
If you make Quick Pickled Cucumbers, please share how they turned out and consider leaving a star rating and comment below. Feedback is always appreciated.
Recipe
Quick Pickled Cucumbers
Ingredients
- 5 cups thinly sliced cucumbers (about 3–4 English cucumbers or 4–5 regular cucumbers; peeled, unpeeled, or partially peeled)
- 1 large sweet onion, thinly sliced
- 1 ½ cups sugar
- 1 cup white vinegar
- 3 tablespoons seasoned rice vinegar
- 1 ½ teaspoons canning salt (or kosher/sea salt)
- 1 ½ teaspoons celery seed
Instructions
Slice the Cucumbers and Onions
- Thinly slice the cucumbers and the onion into a large bowl or food-safe container. Toss to combine and set aside.
Make the Brine
- Whisk together the sugar, white vinegar, seasoned rice vinegar, salt, and celery seed in a glass measuring cup until the sugar and salt dissolve. Pour the brine over the cucumbers and onions and toss lightly to coat.
Chill and Serve
- Serve immediately or for the best flavor cover and refrigerate for a few hours to chill. Use a slotted spoon when serving. The pickles will stay flavorful for several weeks in the brine, though texture softens after a few days. The brine can be reused for a second batch if refrigerated.
Notes
Nutrition estimates use a reduced portion of the sugar since most of the brine is not consumed directly. Values are approximate.
Nutrition
Carbohydrates: 6 g
Protein: 1 g
Fat: 0.3 g
Sodium: 586 mg
Nutrition details are estimated from a food database and are provided as a general guide.