Add some crunchy zing to your family meals with these vibrant, zesty Pickled Red Onions and Cucumbers that brighten up everything from taco suppers to snack boards. This quick refrigerator pickle recipe combines crisp vegetables with a perfectly balanced brine for a versatile condiment that elevates everyday cooking.
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There’s something magical about the transformative power of pickled vegetables. A simple jar of pickled red onions and cucumbers can perk up any meal, turning ordinary snack time or weeknight dinners into something special with minimal effort.
These pickled vegetables add a bright pop of color and a zippy tang to nearly anything you serve, from morning egg wraps to evening taco dinners. Plus, they store beautifully in the refrigerator, meaning you always have a homemade condiment ready to instantly elevate even the simplest meals when cooking inspiration runs low.
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Why You’ll Love Making Pickled Red Onions And Cucumbers
- Quick Preparation Time: Unlike traditional canning, this refrigerator pickle recipe takes just 15 minutes of active time.
- Nutrient-Rich Addition: These pickles add vibrant color and nutrition to meals with virtually no added calories – a painless way to incorporate more vegetables into family meals.
- Budget-Friendly: Transform humble, inexpensive vegetables into a gourmet-tasting condiment that makes even basic dishes feel special.
- No Special Equipment Required: No fancy canning equipment or sterilization process needed – just a jar with a lid and your refrigerator!
🥒 Quick and easy pickled vegetables are a great way to incorporate veggies into snack time — they go so well with crisp cheese crackers!
Recipe Ingredients
- Rice Vinegar
- Water
- Fresh Chives
- Garlic
- Salt — I like using sea salt or kosher salt for pickled recipes.
- Sugar
- Dried Oregano
- Cucumber — English cucumbers work well as pickles.
- Red Onion
- Optional Additions — Carrots and radishes are optional add-ins. I use them if I have them on hand and love the extra color and flavor they add!
See the recipe card below for full information on ingredients and quantities.
How to Make Pickled Red Onions & Cucumbers
Step 1: In a medium saucepan, bring the vinegar and water to a boil. Add the chives, garlic, salt, oregano, and sugar. Stir until sugar dissolves and remove from heat.
Step 2: Place the vegetables in a bowl or jar with lid and slowly pour the hot vinegar mixture over them. For a bit crisper texture, let the liquid cool a bit before pouring over the vegetables.
Step 3: Cool for a few minutes, then cover and store in the refrigerator. Enjoy the same day for a crisper, slaw-like texture and bite, or allow to sit for several days for softer, more deeply-flavored veggies.
Recipe FAQs
These quick pickles will keep beautifully in the refrigerator for up to 2 weeks. The flavor will continue to develop over time, though the vegetables will gradually soften the longer they sit.
Yes, apple cider vinegar can be substituted, although it creates a slightly different flavor profile – a bit more robust and fruity. White vinegar is another option for a sharper, cleaner taste.
Yes! Regular cucumbers work well, though I recommend peeling them and removing the seeds if they’re particularly large or seedy, as the skin can be tougher and the seeds can affect the texture.
Expert Tips
- Thin Slicing: Slice the veggies ultra-thin for the best texture and fastest pickling. A mandoline makes quick work of this if you have one, but a sharp knife works perfectly too.
- Extra Flavor: Consider adding a few peppercorns, a bay leaf, or some red pepper flakes to the jar for additional depth of flavor without changing the basic profile.
- Gift Idea: For gift-giving or special occasions, include colorful vegetables like watermelon radish or purple carrots to create a stunning visual effect in the jar.
- Brine Use: Use the leftover brine as a base for homemade salad dressing by mixing with a bit of olive oil and fresh herbs – nothing goes to waste!
More Easy Snack Recipes To Try
Whip up these quick, delicious, and family-approved snacks that make every bite a perfect blend of fun and flavor!
- Cheese Crackers: Crispy, cheesy, and much better than store-bought!
- Crispy Air Fryer Onion Rings: Super easy in the air fryer and always a hit with my family.
- Homemade Pretzel Bites: Warm and chewy bite-sized wonders that are a cinch to make and a guaranteed crowd-pleaser.
More Quick & Easy Snack Recipes To Consider
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Pickled Red Onions And Cucumbers
Ingredients
- 1 cup rice vinegar
- ½ cup water
- 1 tablespoon chopped chives
- 1 clove garlic minced
- ½ tsp sea salt
- ½ tsp sugar
- ¼ tsp dried oregano leaves
- ⅓ English cucumber cut into matchsticks
- ½ red onion sliced thin
- ½ cup shredded carrots optional
- ½ cup shredded radish optional
Instructions
- In a medium saucepan, bring the vinegar and water to a boil. Add the chives, garlic, sea salt, oregano, and sugar. Stir until sugar dissolves and remove from heat.
- Place the veggies in a bowl or jar with lid and slowly pour the hot vinegar mixture over the veggies. For a crisper, more al dente feel, let the liquid cool a bit before adding it to the jar.
- Allow the mixture to cool for a few minutes, then cover and place in the fridge. Enjoy the same day for a crisper, slaw-like texture and bite, or allow to sit for several days for softer, more deeply-flavored veggies.
Notes
- If you prefer a sweeter pickle, you can increase the sugar to 1-2 teaspoons without affecting the preserving properties of the brine.
- If you wish to exclude carrots and radish, use ⅔ English cucumber and 1 cup red onion instead.
- The boiled brine slightly softens the vegetables when poured hot. For maximum crispness, you can let the brine cool slightly before adding to the vegetables.
- This base recipe isn’t spicy, but you can easily add heat by including sliced jalapeños or a pinch of red pepper flakes to the brine if your family enjoys a kick!
Gail Price
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