Quick and easy pickled cucumbers with onion made in the refrigerator; our favorite way to use summer cucumbers!

Quick Pickled Cucumbers – Refrigerator Pickles

water

vinegar (apple cider, white,

sugar (optional)

teaspoons salt

garden cucumbers (about 2 cups)

onion onion

vegetables

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.

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.

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.

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.

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!

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.

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

https://content.jwplatform.com/videos/OED9vtlc.mp4

quick pickled cucumbers – refrigerator pickles

Prep Time: 5 minutes

Total: 5 minutes

Servings: 2

Author : Melissa Griffiths - Bless this Mess

Ingredients

Instructions

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