Grandma’s Quick Pickled Cucumbers – Refrigerator Pickles

4.96 from 84 votes

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

The most delicious quick pickled cucumbers recipe on the web, all in one place including easy refrigerated pickles, cucumber salad, green Detox juice and more!


 

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.

Why You’ll Love This Quick Pickled Cucumbers Recipe

  • Quick & Easy: One of the best things about Refrigerator Pickles is that you can make them quickly and then let them sit in the fridge.
  • No Special Equipment: Unlike traditional canning, this recipe doesn’t require any special equipment.
  • Garden Abundance: If you have an abundance of fresh cucumbers, this recipe is a fantastic way to preserve them and enjoy them longer.
  • Versatile Recipe: I love tossing in other veggies just like my Grandma did. Use whatever onions you have, add garlic or peppers, and whatever fresh or dried herbs and seasonings to get the flavor of pickles your family likes best. There’s no wrong way to do it!

Recipe Ingredients

  • Vinegar  Apple cider, white, and rice wine are all good options.
  • Sugar — This is optional, but it takes a little of the “bite” out of the vinegar.
  • Garden Cucumbers — Kirby cucumbers or a similar thick-skinned variety is best!
  • Onion or Green Onion

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

How to Make Refrigerator Pickles

  1. Combine the water, vinegar, sugar, and salt.
  2. Add the cucumber and onion, cut into slices.
  3. Cover all the vegetables with the brine.
  4. Place in the refrigerator until ready to eat!
pin for pickles cucumbers

Recipe FAQs

What is the best vinegar for pickles?

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, jalapeños, cauliflower, and green beans. The recipe will work for any of these veggies!

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 pickling cucumbers?

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

A white bowl brimming with quick pickled cucumbers and sliced green onions in a clear liquid. Fresh green onions, roots intact, lay beside the bowl on a wooden surface.

Expert Tips

  • Vinegar Options: White vinegar is the traditional vinegar for this recipe and a great place to start. Apple cider or rice wine vinegar are also good.
  • Spice It Up: Want to add a little spice? Toss in a jalapeño cut in half (delicious!) or add some red pepper flakes.
  • Pickle Jars: 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.
  • Other Seasoning Options: If you love dill pickles, add some fresh dill, or even dried, to get that classic flavor! You can also add mustard seeds or garlic cloves to kick up the flavor.
A white bowl filled with quick pickled cucumbers and green onion slices in clear liquid rests on a wooden surface. Fresh green onions and a glass jar are in the background.

The Best Jars For Pickles

Whether you’re making quick refrigerator pickles like in this recipe or water-bath canning your garden’s bumper crop harvest of cucumbers into pickles, the jars I always recommend are still the classic Ball Wide Mouth Mason Jars.

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 and my hot water bath canned .

Favorite Easy Pickle Recipes

Try these recipes if you’re looking for more pickling options:

More Preserving Recipes to Consider

A white bowl brimming with quick pickled cucumbers and sliced green onions in a clear liquid. Fresh green onions, roots intact, lay beside the bowl on a wooden surface.
4.96 from 84 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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4.96 from 84 votes (7 ratings without comment)

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198 Comments

  1. Denise says:

    5 stars
    Some people need to study the ingredients. There is no reason to complain about a basic recipe. Use your head and add what you like. I add fresh dill, a halved garlic clove, pickling spices and fresh dill. Best pickles ever!! Thanks for sharing this recipe. I now love pickles again ❤️

    1. GladTan says:

      I am from SG, I found your web page online, followed the instructions, I used HEINZ All Natural Distilled white vinegar and slim cucumber.

  2. Robin says:

    5 stars
    Thank you so much for sharing this recipe. It’s the same one my wonderful mother-in-law shared with me 50 years ago. We love it and have some kind of pickled vegtable with almost every meal(cucumber & onions, beets, peppers, garden vegetable mix, cauliflower and of course sauerkraut!). I can’t wait to try your other recipes as well. Many Blessings.–Robin

    1. Betty Reinecke says:

      I found this recipe but am anxious to try it. Sounds yummy..

  3. Latoya Hunter says:

    5 stars
    Amazing, I use this recipe all the time now. Thank you.

  4. Marti says:

    5 stars
    I used this recipe to make quick pickles for the very first time. They turned out great, and it was very easy for a beginner. Thank you very much.

  5. Melissa says:

    I think it’s perfect but you’re free to fix it! The onions are amazing, add more vinegar or salt, slice up a jalapeno.

  6. Sue says:

    5 stars
    I read some comments from people who don’t seem to know how this type of pickle is supposed to turn out. This isn’t the kind you would can in Mason jars, for long-term storage, like the pickles you buy in the store. This is more like a marinade. I’ve been eating this type of pickled veggies my whole life and they are delicious. Your recipe is exactly what it is supposed to be! Great work!

  7. Essie says:

    5 stars
    Thanks for this recipe! I looked and looked for a quick pickle that didn’t require the liquid to be boiled. The name is is a good fit. This is the way my grandma and mom made pickled vegetables. They used cucumbers, sweet onions, and tomato slices. They also put some fresh ground black pepper in. My grandparents had a farm many years ago and the ingredients were those delicious, heirloom varieties of veggies, right out of the field.

  8. Ole says:

    4 stars
    One step you aren’t making, but should, is actually the first step after you’ve cut the Cucumber, is to add some salt on top of the slices in a colander, and squeeze all the slices, to get their water content out and the salt in, which is what will give them that real crispy bite that they need, and then let them sit for 30 minutes, before rinsing them, and then continue to add them to the brine 🙂

    Also to your brine, you should add a teaspoon of whole pepper corns 🙂

    A really old classic recipe is the 1:1:1 ratio of just water, vinegar, sugar, which is also good, but variations are always interesting.

  9. Toyya Kelley says:

    can you put these in pint jars

    1. Melissa says:

      You don’t even have to use jars, just put them in whatever container fits in your fridge well.

    2. Lori says:

      5 stars
      Thank you. I had extra pickle cucumbers ran out of pickle brunette and had no idea what to do with them. This is great as is!! Stay awesome!!

  10. Jo says:

    5 stars
    I may or may not have made a jar of these this morning.
    And I may or may not have eaten the entire jar this evening.