Grandma’s Quick Pickled Cucumbers – Refrigerator Pickles

4.97 from 79 votes

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These Quick Pickled Cucumbers with green onion are made in the refrigerator for a simple summer snack!

refrigerator pickles that are quick and easy.

My grandma was a wiz in the kitchen and always created the most incredible recipes for her family of 13 kids (11 of whom were boys!). I got this recipe for quick pickled cucumbers from her. She is an incredible woman, and thinking about her makes me happy. She’d create a simple brine and throw anything from the garden in—not just cucumbers, but onions, bell peppers, and whole cherry tomatoes.

It tastes like summer in a jar, and whether you’re an avid gardener or more of a grocery store frequenter, anyone can make these easy refrigerator pickles in no time.

Try these recipes if you’re looking for more pickling options: Quick and Easy Refrigerator Pickled Banana Peppers, Quick Pickled Cucumbers and Onions, and Sweet and Spicy Cucumbers and Vinegar

Quick and easy pickled cucumbers with onion a measuring spoon full of sugar and a knife on wooden surface.

Why You’ll Love This Recipe

  • One of the best things about Refrigerator Pickles is that you can make them quickly and then let them sit in the fridge.
  • Unlike traditional canning, this recipe doesn’t require any special equipment.
  • If you have an abundance of fresh cucumbers, this recipe is a fantastic way to preserve them and enjoy them longer.

Recipe Ingredients

  • Vinegar  apple cider, white, and rice wine are all good options
  • Sugar – optional, but it takes a little of the “bite” out of the vinegar
  • Garden Cucumbers
  • Onion or Green Onion

See the recipe card below for full information on ingredients and quantities.

cucumbers soaking in a brine in white bowl onion stalks in background.

How to Make Quick Pickled Cucumbers

  1. Combine the water, vinegar, sugar, and salt.
  2. Add the cucumber and onion.
  3. Cover all the cucumbers with the brine.
  4. Place in the refrigerator until ready to eat!
close up of pickles cucumbers in a white bowl.

What are the Best Jars for Pickling?

There’s nothing better than a classic, which is why I love to use the Ball Wide Mouth Mason Jars for my quick pickled cucumbers. Available in a pack of 12, they’re affordable and top-quality thanks to the extra tight lids and durable glass. The 32-ounce size also holds plenty of cucumbers, and you can also use them for other recipes like my Pickled Red Onions and my hot water bath canned pickle peppers.

Recipe FAQs

What is the best vinegar for pickling?

Most recipes call for distilled white vinegar—it’s clear, colorless, and has a mellow aroma and tart acidic flavor. But you can really use whatever vinegar you like and have on hand, like apple cider vinegar or rice vinegar. This recipe is flexible!

What can I pickle at home?

If you ask my grandma, you can pickle any vegetables you like! A few common ones to pickle are cucumbers (of course!), radishes, carrots, red onions, asparagus, jalapenos, cauliflower, and green beans.

How do you pickle something quickly?

To pickle something, you must soak the vegetables in a vinegar brine. My brine calls for water, vinegar, sugar (optional), and salt. You let the cucumbers rest in the brine in the fridge until you’re ready to eat them. Letting them sit longer helps the flavors develop more, so an overnight soak is ideal, but they’re also okay to eat right away!

What is the best cucumber for pickling?

You want to choose a cucumber with thicker skin, as the thick skin helps the cucumber stay crunchy. Stay away from the English cucumber, as its skin is too thin.

close up of pickles cucumbers in a white bowl.

Expert Tips

  • White vinegar is the traditional vinegar for this recipe and a great place to start. Apple cider or rice wine vinegar are also good.
  • These are delicious on our favorite pulled pork sandwiches (made easy in the slow cooker!), as a side for everything summer, and to eat for a snack. You can’t go wrong with this simple dish all summer long.
  • Want to add a little spice? Toss in a jalapeno cut in half (delicious!).
  • I love these glass containers with lids to have things like this in my fridge. I also use a mason jar and one of these reusable lids really often.
green onions beside pickled cucumbers in a white bowl.

More Preserving Recipes to Consider

The most delicious cucumber recipes on the web, all in one place including easy refrigerated pickles, cucumber salad, green Detox juice and more!
4.97 from 79 votes

Quick Pickled Cucumbers – Refrigerator Pickles

Quick and easy pickled cucumbers with onion made in the refrigerator; our favorite way to use summer cucumbers!
Prep: 5 minutes
Total: 5 minutes
Servings: 1.5 cups of pickles

Equipment

Ingredients 

  • 1 cup water
  • 1/3 cup vinegar, (apple cider, white, and rice wine are all good)
  • 2 tablespoons sugar, optional
  • 1 to 2 teaspoons salt
  • sliced garden cucumbers, (about 2 cups)
  • sliced onion or green onion, (about 1/2 cup)
  • additional vegetables as you like, (bell pepper, whole cherry tomatoes, etc.)
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Instructions 

  • In a small bowl add the water, vinegar, sugar, and salt. Stir to combine and until the sugar and salt have dissolved. Add the cucumber and onion. Taste and adjust the ingredients to your liking.
  • All the cucumbers should be covered in the brine, if you have lots of cucumber or are making a big batch, make more brine.
  • Let the mixture rest in the fridge until you are ready to eat. The flavors develop over time, so an overnight soak is great but mine are normally gone by dinner.

Video

Notes

  • I love adding the sugar and my mom does too, but my grandma doesn’t add that much (she only adds a few teaspoons). I say try it and see what you like.
  • White vinegar is a great place to start but if you like apple cider or rice wine vinegar, they are also good. You really can’t mess this up. Just adjust to the taste and enjoy!
  • The pickles will last at least a week in the fridge but get less crisp with time.
  • You can reuse your brine for a time or two; add more cucumbers!

Nutrition

Serving: 1 of 12 servings, Calories: 14kcal, Carbohydrates: 3g, Protein: 0.2g, Fat: 0.05g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.002g, Monounsaturated Fat: 0.002g, Sodium: 196mg, Potassium: 40mg, Fiber: 0.3g, Sugar: 3g, Vitamin A: 16IU, Vitamin C: 1mg, Calcium: 6mg, Iron: 0.1mg
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182 Comments

  1. Roderick says:

    5 stars
    I know this is not natural or organic but I use a little Splenda instead of sugar.

    1. Melissa says:

      Yes, it would work just fine, I know my grandma does.

  2. Lis McKay says:

    5 stars
    Yum! How long would these last in the fridge (I have heaps of cucumbers!). And in the pantry?

    1. Melissa says:

      They get softer as time goes on, so I like to make smaller batched more often, but they will last a really long time if you don’t mind them loosing some of their crunch, up to a week for sure.

  3. Elizabeth C. says:

    Great recipe! I added colorful bell peppers and used red onions. It was beautiful and everyone at our Christmas dinner enjoyed it. Thanks so much!

  4. Robby says:

    5 stars
    I tried these and I just love them next time I’ll try the cherry tomatoes and maybe bell peppers in them

    1. Melissa says:

      Yes! My grandma always added whatever veggies she had in her garden.

  5. Rebecca Callahan says:

    5 stars
    Yummy. My husband couldn’t wait to get into them. I used a mixture of apple cider vinegar and white vinegar and used half. splenda and half sugar.

    1. Wandra says:

      5 stars
      How much Splenda?

    2. Melissa says:

      Just to taste, I’d start with a tablespoon.

  6. shirley says:

    Im gonna do this. Thank you

  7. Connie says:

    This recipe looks delicious.
    Will store bought cucumbers work?

    1. Melissa says:

      Yep, they work fine but tend to get soft a little faster, eat them within 24 or so hours of making ๐Ÿ™‚

  8. Emikey Harris says:

    I must say this is a very simple, quick, pickle, recipe. As a matter of fact, I will try this recipe tonight. Because I am surely a pickle eater…..dill, sour, hot,ect.

  9. Billy says:

    5 stars
    Your pictures look stunning! Definitely cannot wait to give this recipe a try the next time I pickle some cucumbers. Would this same recipe work with something like red onions? Thanks!

  10. Esther says:

    Made them they came out great thanks for the recipe. How long do they last in refrigerator?

    1. Melissa says:

      They last a long time though they start to loose their crunch as time goes on. I like to eat them within a day or two and then just add new cucumbers to my brine.