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Close-up of mason jar filled with quick pickled red onions and cucumbers
Lindsay Lehrer

Quick Pickled Red Onions and Cucumbers

A no-cook recipe for quick pickled red onions and cucumbers made with simple pantry ingredients. Bright, crunchy, and ready in minutes — perfect for sandwiches, salads, and bowls.
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Prep Time 10 minutes
Resting Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Condiment
Cuisine: Mediterranean, mediterranean-Inspired
Calories: 20
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 medium red onion thinly sliced
  • 4 Persian or mini cucumbers sliced
  • ¾ cup white distilled vinegar
  • ¾ cup water
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt

Equipment

  • sharp knife
  • cutting board
  • Measuring cups and spoons
  • Mason jar or large glass jar with lid
  • fork or whisk
  • Madoline Optional but makes very thin, even slices

Method
 

  1. Thinly slice the red onion and slice the Persian cucumbers into disks or your preferred shape. Place them in a bowl or large jar.
  2. In a separate bowl or measuring cup, whisk together the white vinegar, water, sugar, and kosher salt until dissolved.
  3. Pour the pickling liquid over the onions and cucumbers, pressing them down gently so they are submerged.
  4. Let rest for at least 15 minutes before serving, or refrigerate for several hours or overnight for deeper flavor.

Video

Notes

  • White distilled vinegar gives a clean, classic pickle flavor, but red wine vinegar or apple cider vinegar can be used for a softer taste.
  • Sugar can be replaced with honey or maple syrup for a slightly different sweetness.
  • Persian cucumbers work best because their thin skin stays crisp without peeling.
  • Flavor continues to develop overnight while remaining bright and fresh.
  • Store covered in the refrigerator and use within 5–7 days for best texture.