Quick Cucumber Onion Pickles

These delicious refrigerator pickles are so easy to make!
Prep: 10 minutes
Total: 10 minutes
Servings: 3 cups.
Author: The Bojon Gourmet


  • 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


  • 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.


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.


Calories: 135kcal | Carbohydrates: 30g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 204mg | Potassium: 325mg | Fiber: 2g | Sugar: 26g | Vitamin A: 3.3% | Vitamin C: 9.5% | Calcium: 5.3% | Iron: 7.2%
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!