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Pickled Red Onions and Cucumbers

Pickled Red Onions and Cucumbers

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.
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Prep Time 10 minutes
Chill Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Condiment, Side Dish
Cuisine: American, Asian Inspired
Calories: 45
Ingredients Equipment Method Notes

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 tsp red chili flakes
  • 1/4 tsp kosher salt or to taste

Equipment

  • Wide-mouth mason jars
  • Sharp Knife
  • Mandoline slicer
  • Large Mixing Bowl
  • Large measuring cup
  • Whisk

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. Pack the Jars: Carefully pack the cucumber and onion mixture into your prepared jars. Press down gently to ensure they are packed tightly.
  6. 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.
  7. 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

Use a mandoline slicer for uniform cuts to ensure even pickling, and opt for English cucumbers for the best texture. Store these quick pickles in the refrigerator for up to two weeks, though they are best consumed within the first 7 days for maximum crunch.