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A glass jar of easy pickled cucumbers and red onions sits open on a striped wooden surface, with a few cucumber and onion slices scattered beside it.
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5 from 5 votes

Easy Pickled Cucumbers (No Canning Needed!)

A super Easy Pickled Cucumbers recipe. The perfect side dish to enjoy all summer long. Ready in less than 30 minutes!
Prep Time30 minutes
Total Time30 minutes
Course: Dinner
Keyword: cucumbers, gluten-free, side dish, vegan
Servings: 1 jar
Calories: 8kcal
Author: Lora

Equipment

Ingredients

  • 1 large English cucumber sliced very thin ( on a mandolin if possible)
  • ½ of a small red onion sliced very thin ( on a mandolin if possible)
  • 2 teaspoons salt more or less to your liking
  • ½ teaspoon sugar
  • about 2 TBS. rice vinegar unseasoned

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.

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.

Nutrition

Calories: 8kcal | Carbohydrates: 2g | Fat: 0.01g | Sodium: 4651mg | Potassium: 1mg | Sugar: 2g | Calcium: 3mg | Iron: 0.04mg