Quick Pickled Red Onion and Cucumbers
Also known as “quickles” or “refrigerator pickles,” these are incredibly easy to make. You can complete the prep in under 10 minutes from start to finish. If you can wait at least 30 minutes for them to chill, these tangy, crunchy, vinegary pickles are perfect on just about everything! They shine atop bagels, nestled in sandwiches or tucked into wraps. A favorite on our tinned fish board and charcuterie platters. Try using English hothouse or medium-sized to small Kirby cukes, and you can use distilled white vinegar or red wine vinegar.
Ingredients
- 1 red onion, peeled
- 1 cucumber
- ½ cup vinegar
- 1 cup water
- 2 teaspoon sea salt
- 1 teaspoon sugar, optional
Instructions
First, prep the veggies:
- Use a mandoline or sharp knife to thinly slice the onion and cucumber. Toss them so they’re evenly distributed, then place them in one or more jars.
Next, make the brine:
- In a small pot, combine the vinegar, water, salt and sugar. Just bring to a simmer to heat up and dissolve the salt and sugar. Pour the hot liquid carefully over the cucumber mixture. Use a fork to submerge the mixture under the liquid. Allow to cool, then refrigerate. These are now ready to eat right away.
Notes
These pickles store well in pint-sized glass Mason jars for approximately one week—they improve with time—but I typically enjoy them within just a few days. I recommend using plastic lids when storing, as the vinegar can corrode metal lids. Explore with other vegetables and spices.
Photo by Eden Chu
