These Pickled Red Onions and Cucumbers are the ultimate refrigerator staple for anyone who loves a crisp, tangy, and slightly sweet addition to their meals. Known as quickles, this recipe takes less than 10 minutes to prep and provides a bright pop of flavor to everything from sandwiches to salads. Whether you have a garden surplus or just want to elevate your lunch, these refrigerator pickles are the perfect solution.
Table of Contents
Why You Will Love This Recipe
You will love this recipe because it is incredibly fast and requires no complex canning equipment or boiling water baths. Unlike traditional pickles, these maintain a satisfying crunch and a fresh profile that compliments a wide variety of dishes. Plus, the combination of red onions and English cucumbers creates a beautiful visual contrast that looks stunning in a glass mason jar.
Ingredients
- 2 large English cucumbers (thinly sliced)
- 1/2 red onion (thinly sliced)
- 1 cup rice vinegar
- 1/2 cup water (room temperature)
- 1/3 cup sugar
- 1 teaspoon red chili flakes
- 1/4 teaspoon kosher salt (or to taste)
Step-by-Step Instructions
- Prepare the Produce: Start by washing and drying the English cucumbers thoroughly. Clean your wide-mouth mason jars and ensure the lids are tight-fitting and sterilized.
- Slice the Vegetables: Using a sharp knife or a mandoline, thinly slice the cucumbers into coins. Thinly slice the red onion as well.
- Season: In a large mixing bowl, toss the sliced cucumbers and red onions with the red chili flakes and kosher salt until evenly coated.
- Create the Pickling Liquid: In a large measuring cup or bowl, combine the rice vinegar, room temperature water, and sugar. Whisk the mixture vigorously until the sugar has completely dissolved.
- Pack the Jars: Carefully pack the cucumber and onion mixture into your prepared jars. Press down gently to ensure they are packed tightly.
- Submerge: Pour the vinegar mixture over the vegetables in the jars. Tap the jars gently on the counter to release any trapped air bubbles and fill to the top before sealing the lids tightly.
- Chill: Place the jars in the refrigerator. While you can eat them after 30 minutes, the flavor is best after several hours or an overnight soak.
Expert Tips / Pro Tips
For the best results with Pickled Red Onions and Cucumbers, use a mandoline slicer. This tool ensures that every slice is uniform, which allows the pickling liquid to penetrate the vegetables evenly. If you are sensitive to spice, you can reduce the red chili flakes, but they provide a wonderful balance to the sweetness of the sugar. Always use English cucumbers if possible, as their thin skin and lack of seeds result in a much better texture than standard garden cucumbers.
Variations & Substitutions
There are many ways to customize your quick pickles. If you do not have rice vinegar, you can substitute it with white vinegar for a sharper bite or apple cider vinegar for a fruitier, sweeter profile. While red onions offer the best color, yellow or Vidalia onions work well if you prefer a milder taste. You can also experiment by adding fresh herbs like dill, basil, or oregano to the jars, or swap the chili flakes for sliced jalapeños to increase the heat.
Serving Suggestions
These Pickled Red Onions and Cucumbers are incredibly versatile. They are a classic addition to deli sandwiches, burgers, and wraps. You can also serve them as a simple side dish for grilled meats or toss them into a grain bowl for added acidity. They work exceptionally well with Asian-inspired dishes or as a crunchy topping for street tacos.
Storage, Freezing & Reheating
Storage: Keep your Pickled Red Onions and Cucumbers in an airtight glass jar in the refrigerator. For the best quality and crunch, consume them within 3 to 7 days, though they can remain safe to eat for up to two weeks.
Freezing: Freezing is not recommended for this recipe. The freezing and thawing process will destroy the cellular structure of the cucumbers, leaving them mushy rather than crisp.
Reheating: These are intended to be served cold or at room temperature. Do not heat them, as this will cook the vegetables and ruin the signature “quickle” crunch.
Nutrition Information
| Nutrient | Amount Per Serving (Approx. 1/8 of recipe) |
|---|---|
| Calories | 45 kcal |
| Total Carbohydrates | 10g |
| Sugars | 8g |
| Sodium | 75mg |
| Fiber | 1g |
| Protein | 1g |
Pickled Red Onions and Cucumbers
Ingredients
Equipment
Method
- Prepare the Produce: Start by washing and drying the English cucumbers thoroughly. Clean your wide-mouth mason jars and ensure the lids are tight-fitting and sterilized.2 large English cucumbers
- Slice the Vegetables: Using a sharp knife or a mandoline, thinly slice the cucumbers into coins. Thinly slice the red onion as well.2 large English cucumbers, 1/2 red onion
- Season: In a large mixing bowl, toss the sliced cucumbers and red onions with the red chili flakes and kosher salt until evenly coated.1 tsp red chili flakes, 1/4 tsp kosher salt
- Create the Pickling Liquid: In a large measuring cup or bowl, combine the rice vinegar, room temperature water, and sugar. Whisk the mixture vigorously until the sugar has completely dissolved.1 cup rice vinegar, 1/2 cup water, 1/3 cup sugar
- Pack the Jars: Carefully pack the cucumber and onion mixture into your prepared jars. Press down gently to ensure they are packed tightly.
- Submerge: Pour the vinegar mixture over the vegetables in the jars. Tap the jars gently on the counter to release any trapped air bubbles and fill to the top before sealing the lids tightly.
- Chill: Place the jars in the refrigerator. While you can eat them after 30 minutes, the flavor is best after several hours or an overnight soak.
Notes
FAQ
How long do pickled cucumbers last?
For the best texture and flavor, it is recommended to eat these within 3 to 7 days. While they stay safe in the refrigerator for longer, they will gradually lose their crispness over time.
Do pickled cucumbers need to be refrigerated?
Yes. Because this is a “quick pickle” or refrigerator recipe and not a heat-processed canning recipe, the jars must be kept in the refrigerator at all times to prevent spoilage.
Which vinegar is best for pickling cucumbers?
Rice vinegar is the preferred choice for this recipe because it is milder and less acidic than white vinegar. However, you can use white vinegar or apple cider vinegar depending on your personal taste preferences.
Is there a difference between pickling cucumbers and regular cucumbers?
Pickling cucumbers (like Kirby) are usually shorter and have bumpy skin. Regular “slicing” cucumbers have thicker skin. For this specific recipe, English cucumbers are ideal because they are nearly seedless and have very thin, edible skin.