This quick Pickled Cucumbers and Onions recipe produces wonderfully crispy, crunchy pickles with plenty of tang.
Garden fresh cucumbers are everywhere right now. Buttermilk Cucumbers are probably my favorite way to eat cucumbers, but pickled cucumbers are great for when you have more cucumbers than you know what to do with.
To make Pickled Cucumbers and Onion, just make a quick brine of water, sugar, and vinegar and add the cucumbers and onions. I also like to add a little lemon juice and a few celery seeds.
Add More Ingredients
You can add other things too. Summer squash, bell pepper, and even cherry tomatoes work nicely.
Tips For Making Pickled Cucumbers and Onions
- Mason jars are great for pickling cucumbers.
- If you want your pickled cucumbers a little spicy, add a sliced jalapeno or 1/2 teaspoon crushed red pepper flakes.
- White vinegar or apple cider vinegar can be used instead of rice wine vinegar.
- You can use any type of cucumber you like. Cucumbers straight from the garden are best, either the large ones or the small pickling cucumbers. Use English cucumbers if you prefer fewer seeds.
How Long Do Pickled Cucumbers and Onions Last?
These pickled cucumbers will keep at least 3 weeks refrigerated.
How To Serve
Serve these Cucumbers and Onions as a side dish with burgers or hot dogs. They also taste great with pulled pork.
If you love the tang of vinegar, these refrigerator pickles are just the snack for you.
More Summer Recipes
- Creamy Tomato and Cucumber Salad
- Tomato Cracker Salad
- Marinated Tomatoes
- Fried Okra
- Chipotle Corn Salad
- Sweet Vinegar Coleslaw
Pickled Cucumbers and Onions
Equipment
Ingredients
- 3/4 cup apple cider vinegar
- 3/4 cup rice vinegar
- 3/4 cup sugar
- 1 tablespoon kosher salt
- 1 tablespoon lemon juice
- 1/2 teaspoon celery seeds,, optional
- 4 small cucumbers
- 1/2 large Vidalia onion
- 1/2 large red onion
Instructions
- In a small saucepan, combine both vinegars, sugar, salt and lemon juice. Place over medium heat and stir until sugar is dissolved. Let cool 10 minutes.
- Place celery seeds, cucumbers, Vidalia onion, and red onion in a large bowl.
- Pour vinegar mixture over cucumbers. Cover and refrigerate at least 12 hours.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted July 12, 2019.
Did you leave the cucumbers whole or did you slice them?
Love it,
Just added pepper.
I USED MAPLE SYRUP INSTEAD OF SUGAR…
I JUST DUMPED EVERYTHING IN WITHOUT HEATING ANYTHING…
HOW LONG CAN I REFRIGERATE IT?!
Perfect ⭐
I tried with & without the sugar & celery seed.
Added salt & pepper and a fresh sliced clove of garlic. Yum! I like that tart bite from the vinegars so added a little more rice wine vinegar. Always a refreshing snack.
Our neighbor gave us some very large cucumbers out of their garden today. Perfect timing!
This is similar to the Cukes ‘n Onions my cousin taught me years ago, but with added flavors I can’t wait to try!
Quick question: Can these be waterbathed for longer term, shelf-stable storage?
Prepared according to recipe! Great looks and taste. Will make more for gifts to friends and relatives. Thanks
These were so easy to make. So crunchy and crisp. My husband loved them and he is not a homemade pickle person. I USED SWEET YELLOW ONIONS and I believe that it made them the best I’ve ever tasted!! Yummy for my tummy. This was a fun and fast recipe. THANK YOU!!!!!!!
Thank you for this recipe! Do you think I could omit the sugar completely?
I did leave out the sugar and they were great. Next time I will try with maybe a quarter cup and see what the difference is. I’m really trying to cut back on sugar in my diet.
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Best Wishes
My father in law makes a version of these, and his dad did too. We call them Norway pickles because they are both from Norway, South Carolina. The lemon juice and celery seeds are an intriguing new addition though but I bet they are good!