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    Home / Appetizers
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    Quick Cucumber Onion Pickles

    By Alanna Taylor-Tobin on Aug 29, 2011 (updated Mar 16, 2025) / 4 Comments Jump to Recipe

    cucumber onion pickles in a jar
    I was always a dill girl. Kosher, preferably. Whole. I scoffed at bread-and-butters, those thinly sliced, unnaturally sweet, pathetic excuses for pickles.

    raw cucumbers
    But one day, I found myself with an over-abundance of cucumbers. As per usual, I consulted Deborah Madison to ask her what to do, and this recipe from Local Flavors intrigued me. The sugar in the recipe caused me a moment of consternation, but since she has yet to lead me astray, I decided to go with it.

    sliced cucumber
    I sliced up the cucumbers, stirred together the sugar and vinegar, added peppercorns, olive oil and herb sprigs, and combined everything in a mason jar.

    sliced cucumber
    And that was when I learned that I didn't have to pledge my loyalty to just one pickle. I can love all sorts of pickles; even, yes, okra pickles. I can be pickle-poly.

    cucumbers and onions in a bowl
    I hope you'll love these pickles as much as I do. They make a sublime addition to a sandwich or burger, but they are also lovely as an hors d'oeuvre with whole-grain sourdough crackers and cheese. I'd wager they would be nice in this green goddess potato salad, too.

    jar of pickles
    I found that the olive oil congeals in the fridge, so I left it out. But an àla minute drizzle of olive oil over the pickles would be welcome. Do feel free to double the recipe, as I have - these pickles go fast, especially among pickle fiends.

    pickles in a container

    Bojon appétit, my sweets! If you make this, I’d love to know. Please leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

    No ratings yet

    Quick Cucumber Onion Pickles

    Print Recipe Pin Recipe
    These delicious refrigerator pickles are so easy to make!
    Alanna Taylor-Tobin
    Prep Time: 10 minutes minutes
    Total: 10 minutes minutes
    Servings: 3 cups.

    Ingredients

    • 2/3 cup white wine vinegar
    • 1/3 cup sugar
    • 1/4 teaspoon salt
    • 1 red onion
    • 3 cups cucumbers, thinly sliced (peeled if the skins are tough)
    • 1 teaspoon black peppercorns
    • a few sprigs of tarragon
    Prevent your screen from going dark

    Instructions

    • Combine the vinegar, sugar and salt in a measuring cup. Give it a stir every now and then while you prepare the vegetables to dissolve the sugar.
    • Peel and quarter the onion, then slice it thinly. Toss the onion in a large bowl with the cucumbers and peppercorns. Pack the vegetables and tarragon sprigs into a quart-sized glass jar and pour the vinegar mixture over them, pressing down on the vegetables until the vinegar rises above them. (It may not seem like enough liquid at first, but as the vegetables break down from the acidity of the vinegar, they will compact more.)
    • Chill for at least an hour, or up to a few weeks.

    Notes

    Adapted from Local Flavors.
    These pickles are at their best between the first 1 - 24 hours of marinating. They will lose their bright color after a few days, but will still taste great up to a few weeks later.
    The original recipe called for a few tablespoons of olive oil, but the oil congeals in the fridge, so I've left it out. The oil rounds out the flavors nicely, though, so a drizzle is welcome when you're ready to eat them.
    Use any variety of cucumber here, such as lemon, Japanese, Armenian, English, or a combination.
    Nutritional values are based on one of three cups.

    Nutrition

    Calories: 135kcalCarbohydrates: 30gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 204mgPotassium: 325mgFiber: 2gSugar: 26gVitamin A: 165IUVitamin C: 7.8mgCalcium: 53mgIron: 1.3mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

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    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

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    Reader Interactions

    Comments

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

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      Rate this recipe after you've made it:




    1. Anonymous says

      September 03, 2013 at 8:38 pm

      bookmarked!!, I like your blog!

      my blog post: Redunovin

      Reply
      • Alanna says

        September 03, 2013 at 10:16 pm

        Thanks!

        Reply
    2. Unknown says

      January 02, 2014 at 2:48 pm

      Hey Alanna, My grandmother used to make a variety of this recipe in the summer to handle her extra cukes. I think she just called them "fridge pickles." I always liked that they were tangy and crisy without being overly salty. (I was also, always, a dill pickle girl.) Thanks for keeping this recipe going! Beck

      Reply
      • Alanna says

        January 02, 2014 at 8:42 pm

        What a sweet note - thanks! :)

        Reply

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    Welcome

    I'm Alanna, a recovering pastry chef and award-winning cookbook author. I love sharing well-tested, from-scratch recipes for your favorite desserts and sweet treats made (undetectably) gluten-free with alternative flours. Because everyone deserves to eat good food. Bojon appétit! About →

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