Quick Pickled Cucumbers are a cool, refreshing way to enjoy cucumbers. With a simple vinegar-sugar brine this crisp cucumber salad is ready in about 20 minutes and keeps in the refrigerator for weeks. Homemade refrigerator pickles—no canning required.
⭐ Why Melinda Loves Quick Pickled Cucumbers
It’s impressively quick to make. Like many of my simple recipes, these pickles require no hot water bath or canning—just mix the brine and chill.
Quick Pickled Cucumbers are a family favorite I’ve made for years.
This cucumber salad is an ideal side for BBQs, potlucks, or office gatherings—bright, tangy, and easy to share.
🥒 Ingredients to Have on Hand
This is a classic refrigerator-pickle recipe. The tangy-sweet brine pairs beautifully with savory or creamy main dishes and fried seafood. Use any cucumber you have on hand, though English cucumbers often yield the crunchiest texture and a thinner peel.
Cucumbers: Any variety will work. English cucumbers tend to be crisper and less seedy. You’ll need roughly 5 cups thinly sliced cucumbers (about 3–4 English or 4–5 regular cucumbers).
Sweet Onion: One large sweet onion, thinly sliced, offers a pleasant balance to the brine. White or yellow onions can be used if needed.
Sugar: Sugar softens the sharpness of the vinegar and creates a pleasantly sweet-tangy flavor in the brine. Most of the sugar remains in the brine when serving, so the pickles aren’t overly sweet.
Vinegar: Use regular white vinegar combined with a few tablespoons of seasoned rice vinegar for a balanced brine that isn’t overpowering.
Salt: Canning or pickling salt is ideal because it’s pure and dissolves easily. Kosher or sea salt can be used as substitutes; table salt will work but may cloud the brine.
See the recipe card below for exact measurements.
🥗 Step-by-Step Instructions
Step 1: Partially peel if you like, then thinly slice the cucumbers. Aim for about 5 cups of sliced cucumber.
Step 2: Place the sliced cucumbers in a large bowl or container. Thinly slice one large sweet onion and add it to the cucumbers.
⭐ Pro Tip
Partially peeling cucumbers (leaving alternating strips of skin) preserves some color and texture while reducing bitterness. I usually remove about half the peel.
Step 3: In a glass measuring cup whisk together the brine ingredients: sugar, white vinegar, seasoned rice vinegar, salt, and celery seed.
Step 4: Pour the brine evenly over the cucumbers and onions.
Step 5: Toss gently so every piece is coated with brine.
Step 6: Serve immediately or cover and chill in the refrigerator for a few hours for best flavor. Use a slotted spoon to serve so the brine stays in the jar.
💭 Recipe FAQs
Yes. Carrots, cauliflower, sweet peppers, and radishes work well in this brine.
Stored chilled and submerged in the brine, they stay tangy for about two weeks. Cucumbers will gradually soften over several days.
Yes—apple cider vinegar will change the flavor profile slightly but still makes tasty pickles.
Kosher or sea salt are good substitutes. Table salt works but can cloud the brine due to additives.
🥕 Substitutions
The brine can be used with a variety of vegetables and can even be reused for a second batch if kept refrigerated. Try these:
- Thinly sliced carrots
- Cauliflower florets
- Sliced sweet peppers
- Radishes
🥘 What to Serve with Pickled Cucumbers
Quick Pickled Cucumbers are a bright, tangy side that pairs well with grilled meats, smoked fish, pasta salads, or simple sandwiches. They also make a great contrast to rich appetizers and fried foods.
⭐ Pro Tip
To keep fresh cucumbers longer before pickling, remove them from plastic packaging and wrap them in paper towels in a low-humidity section of the refrigerator.
🥣 Leftovers and Storage
Store the pickles covered in a glass jar or food-safe container in the refrigerator. They remain safe and flavorful for several weeks though they may lose crunch after a few days.
If you make Quick Pickled Cucumbers, please leave a star rating and a comment—I’d love to hear how they turned out.
Recipe
Quick Pickled Cucumbers
Crisp and refreshing, this recipe highlights fresh cucumbers in a tangy, slightly sweet brine—perfect as a side or condiment.
Ingredients
- 5 cups thinly sliced cucumbers (3–4 English cucumbers or 4–5 regular)
- 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 the sugar, white vinegar, seasoned rice vinegar, salt, and celery seed in a glass measuring cup. Pour the brine over the cucumbers and onions and toss to coat evenly.
Chill and Serve
- Serve immediately or cover and refrigerate for a few hours for best flavor. Use a slotted spoon when serving. The pickles stay tasty in the brine for several weeks though they may soften after a few days. The brine can be reused for another batch if kept chilled.
Notes
English cucumbers often give the best texture, but any type will work. Serve alongside pasta salad, grilled fish, or other summer sides for a bright accompaniment. Nutrition estimates use a portion of the sugar since most remains in the brine when serving.
Nutrition
Calories: 39 kcal • Carbohydrates: 6 g • Protein: 1 g • Fat: 0.3 g • Sodium: 586 mg • Fiber: 1 g • Sugar: 4 g
Please note: nutrition values are estimates calculated from a food database and should be used as a general guide.