These Quick Pickled Cucumbers and Onions add bright, tangy flavor to almost any dish. With English cucumbers, sweet Vidalia onion, red onion, rice vinegar, sugar, and dill, this easy refrigerator pickle recipe takes just minutes to prepare. The result? Crisp, flavorful pickles that pair perfectly with burgers, sandwiches, and roasted meats — or simply enjoyed straight from the jar.
Even though they’re delicious year-round, this recipe is a summertime favorite in my kitchen. When the garden is overflowing with cucumbers, I love mixing up a batch or two to keep in the fridge. It’s a simple way to capture that fresh, homemade flavor that never lasts long around here!
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Why You’ll Love This Recipe
- Quick & Easy – Ready in a couple of hours with no canning needed.
- Crisp & Flavorful – English cucumbers and fresh dill keep the flavor light and refreshing.
- Balanced Taste – Sweet Vidalia onion and sharp red onion complement each other perfectly.
- Versatile – Great on burgers, pulled pork, or served as a side dish with any meal.
Ingredients You’ll Need
To make these quick pickled cucumbers and onions, gather:
- 3 English cucumbers, thinly sliced
- 1 Vidalia sweet onion, thinly sliced
- 1 small red onion, thinly sliced
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup hot water
- ½ cup rice vinegar
- ¼ cup granulated sugar
- 2 tablespoons fresh dill, chopped
Step-by-Step Instructions
First, thinly slice the cucumbers, Vidalia onion, and red onion. Place them in a large glass bowl. Sprinkle with kosher salt and black pepper, then toss gently to coat.
Next, make the brine. In a separate bowl, dissolve the sugar in hot water. Stir until completely dissolved, then add the rice vinegar.
Then, pour the warm brine over the vegetables. Stir gently so everything is coated evenly.
After that, add the fresh dill and mix it in.
Finally, cover and refrigerate for at least 2 hours before serving. For the boldest flavor, let them chill overnight.
What to Serve These With
These pickles add the perfect punch of flavor to almost any meal!
- On Burgers & Sandwiches – Add a crisp, tangy crunch.
- With BBQ – Serve alongside grilled chicken, ribs, or pulled pork.
- As a Snack – They’re irresistible straight from the fridge.
- In Salads – Mix into pasta or green salads for extra zip.
FAQ
Can I use a different vinegar?
Yes! Apple cider vinegar or white wine vinegar also work. Rice vinegar keeps the flavor light and mild.
Do I need both types of onions?
No, but combining Vidalia and red onion gives a great balance of sweet and sharp flavor.
How long do they last?
These quick pickles will stay crisp and flavorful for up to one week when refrigerated in an airtight container.
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Quick Pickled Cucumbers and Onions
Ingredients
- 3 cucumbers English – thinly sliced
- 1 onion Vidalia sweet – thinly sliced
- 1 small red onion thinly sliced
- 2 teaspoons kosher salt
- ½ teaspoon black pepper freshly ground
- 1 cup hot water
- ½ cup rice vinegar
- ¼ cup granulated sugar
- 2 tablespoons fresh dill chopped
Instructions
- Place cucumbers, Vidalia onion, and red onion in a large glass bowl. Toss with kosher salt and black pepper.
- In a separate bowl, dissolve sugar in hot water, then stir in rice vinegar.
- Pour the brine over the vegetables and stir gently.
- Add dill and mix to combine.
- Cover and refrigerate for at least 2 hours, or overnight for best flavor.