If you've ever wondered how to pickle cucumbers at home, you're in the right place. This is my go-to recipe for making the best cucumber pickles-crunchy, tangy, and ready in under an hour. No canning, no fancy equipment-just a few fresh ingredients and a quick refrigerator method that works every time.
Whether you're piling these cucumber pickles onto sandwiches, snacking straight from the jar, or adding them to a cheese board, this simple method will become your favorite way to enjoy cucumbers pickled to perfection.
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Originally published July 2016 and updated May 2025
Do you ever make something that is so simple and so flavorful and you become obsessed with it? That's what happened with these Easy Pickled Cucumbers! They're so easy to make and you will be craving them as much as we do!
There was a time that I felt it could be too time consuming to pickle cucumbers. I was sure I'd have to invest in more canning jars and spices and that it would take a while to marinate.
And that could be the case for some pickled cucumber recipes, but not this one! This pickled cucumbers recipes take no more than 10 minutes to make and are ready to eat in less than 30 minutes.
And don't just make these in the summer time, make them any time of the year!! In case you are trying to add more veggie recipes to your life: this is vegan (and I guess I don't have to mention, it's also gluten-free...ha!).
Perfect on the side with grilled tofu, fish, chicken and even steak. Great with any Asian noodle recipe. Looking for other easy pickled recipes? Our Easy Pickled Watermelon Rind and Easy Pickled Jalapenos are two other great recipes to preserve summer! Follow the USDA guidelines for detailed canning instructions.
I know you're ready to pickle some cucumbers!
Let's get pickling!
Why You'll Love These Cucumber Pickles
- Super quick: Just 20 minutes of chilling time before they're ready.
- No canning needed: These are refrigerator pickles, which means minimal effort.
- Light and tangy: A gentle mix of rice vinegar, salt, and sugar lets the cucumbers shine.
- Perfect texture: Thinly sliced with just the right crunch.
- Naturally gluten-free & vegan
Ingredients
- 1 large English cucumber, sliced very thin (a mandolin is ideal)
- ½ of a small red onion, sliced very thin
- 2 teaspoons salt (adjust to taste)
- ½ teaspoon sugar
- About 2 tablespoons rice vinegar (unseasoned)
How to Make Cucumber Pickles (Step-by-Step)
- Prep the veggies: Peel the cucumber (if preferred) and slice very thin. Thinly slice the onion as well.
- Mix: Add both to a medium bowl and sprinkle with salt and sugar. Pour in the rice vinegar.
- Toss and chill: Mix well until coated. Let it rest in the fridge for about 20 minutes before serving.
- Serve or store: Drain off any excess liquid if desired. You can serve immediately or keep it refrigerated for up to one week.
Tips for the Best Quick Pickled Cucumbers
- Use English or Persian cucumbers for thin skin and fewer seeds.
- Mandolin magic: A mandolin gives you even, thin slices for the perfect pickle.
- Let it rest: Chilling helps all the flavors come together.
- Love the liquid? Keep it! Some people enjoy sipping the extra brine or using it in salad dressings.
FAQs
How long do pickled cucumbers last in the fridge? They stay fresh for about a week in an airtight container.
Can I use white vinegar instead of rice vinegar? Yes! Just note that white vinegar is sharper, so you might want to slightly reduce the amount or add a pinch more sugar.
Can I add dill or garlic? Absolutely-these pickles are flexible! Feel free to experiment with fresh herbs or spices.
How do I make these pickles sweeter? Add more sugar to taste if you prefer a sweeter brine.
I could really eat a big plate of salad with a huge portion of these cucumbers and be totally content for lunch or for dinner. If someone would grill me a piece of chicken or fish, it would be the perfect summer dinner!!
These cucumbers pickled in a simple rice vinegar mix are a fresh and easy way to upgrade any meal. Whether you're layering them on a sandwich or serving them alongside grilled meats, they'll bring a bright, briny crunch you'll crave again and again.
Let me know if you try them-I'd love to hear what twist you put on this recipe!
Easy Pickled Cucumbers- No Canning Needed!
Equipment
Ingredients
Instructions
- Prepare cucumbers by peeling and slicing them very thin. Thinly slice the onions. Add them to the cucumbers and sprinkle on the salt and sugar, and the vinegar.
- Mix well and let rest in the refrigerator for about 20 minutes before serving.
- You may want to drain off any excessive juices that accumulate before serving as well, depending on how long they sit before serving. If making the night before, just store in the refrigerator and then drain before serving (I happen to like the excess liquid it makes).
- The salad will be fine in the refrigerator for about one week.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
Tips for the Best Quick Pickled Cucumbers
- Use English or Persian cucumbers for thin skin and fewer seeds.
- Mandolin magic: A mandolin gives you even, thin slices for the perfect pickle.
- Let it rest: Chilling helps all the flavors come together.
- Love the liquid? Keep it! Some people enjoy sipping the extra brine or using it in salad dressings.
Erin | Dinners,Dishes and Dessert says
These are on my must-make list! I'm loving the looks of these!
Sara Welch says
I have the perfect amount of cucumbers from my garden that will be perfect for this recipe! Looks so easy and delicious!
Catalina says
I love how easy these cucumbers are to make! A must try recipe!
Katerina @ diethood .com says
I LOVE how easy this is!! Can't wait to try it!!
Chrissie Baker says
Your pictures look stunning! Definitely cannot wait to give this recipe a try the next time I pickle some cucumbers.Thanks!