These Quick Pickled Cucumbers with green onion are made in the refrigerator for a simple summer snack!
When all the hard work of tilling, planting, weeding, watering, and more weeding a garden starts to pay off, I’m always astounded and thrilled by the buckets of fresh vegetables we get to play with! We usually have no shortage of green beans, basil, zucchini, summer squash, tomatoes, peppers, sweet corn, and cucumber. So, with all that fresh goodness, you’ve got to get creative in preserving some of it!
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!), and 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, too.
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.
Quick Pickled Cucumbers – Refrigerator Pickles
Quick and easy pickled cucumbers with onion made in the refrigerator; our favorite way to use summer cucumbers! [adthrive-in-post-video-player video-id=”OED9vtlc” upload-date=”2019-06-27T17:07:26.000Z” name=”Quick Pickled Cucumbers” description=”Quick and easy pickled cucumbers with onion made in the refrigerator; our favorite way to use summer cucumbers!” player-type=”default” override-embed=”default”]
Prep: 5min
Total: 5min
Yield: 2
Serving Size: 1/3 cup sliced pickles
Nutrition Facts: servingSize 1/3 cup sliced pickles, calories 33 calories, Sugar 2.2 g, Sodium 82.3 mg, Fat 0.1 g, Saturated Fat 0 g, Trans Fat 0 g, Carbohydrate 6.2 g, Fiber 1 g, Protein 1 g, Cholesterol 0.4 mg
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.)
Instruction:
- 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.
Asian Pickled Cucumber
FAQ
What kind of vinegar is best for pickling cucumbers?
What are the 3 basic ingredients in pickling?
- Vinegar. There are two options when choosing the best vinegar for pickling. …
- Salt. There are multiple choices for which salts to use when pickling food. …
- Water. Water is the last of the three main ingredients you must have to pickle foods properly. …
- Optional Ingredients.
How long does it take a cucumber to turn into a pickle?
Can I pickle regular cucumbers?
