Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb small pickling cucumbers (Kirby), thinly sliced
- 1 medium yellow or sweet onion, thinly sliced
- 3 tbsp kosher salt
- 1 1/2 cups distilled white vinegar (5% acidity)
- 1 cup apple cider vinegar (5% acidity)
- 1 1/2 cups water
- 2 cups granulated sugar
- 1 tbsp pickling spice
- 1 tsp mustard seeds
- 1/2 tsp celery seeds
- 1 tsp ground turmeric
- 1 tsp whole black peppercorns
- 2 garlic cloves, thinly sliced (optional)
Do This
- 1. Wash and thinly slice cucumbers (about 1/8 inch thick) and onion; place in a large nonreactive bowl.
- 2. Sprinkle with kosher salt, toss well, cover, and refrigerate for 1 hour to draw out excess moisture.
- 3. In a saucepan, combine both vinegars, water, sugar, pickling spice, mustard seeds, celery seeds, turmeric, peppercorns, and garlic; bring just to a simmer over medium heat, stirring until sugar dissolves.
- 4. Drain cucumbers and onions (do not rinse); pack them tightly into clean pint jars, leaving about 1/2 inch headspace.
- 5. Carefully ladle hot brine and spices over cucumbers and onions, making sure they are fully submerged; tap jars gently to release air bubbles.
- 6. Let jars cool to room temperature (about 1 hour), then cover and refrigerate at least 24 hours before eating.
- 7. Enjoy within about 2–3 months, keeping jars refrigerated and using clean utensils each time you remove pickles.
Why You’ll Love This Recipe
- Classic sweet-tangy bread-and-butter flavor with a satisfying crunch.
- No canning skills needed: these are easy refrigerator pickles.
- Perfect make-ahead condiment for sandwiches, burgers, and snack boards.
- Customizable spice level and sweetness to match your taste.
Grocery List
- Produce: 2 lb pickling cucumbers (Kirby), 1 medium yellow or sweet onion, 2 garlic cloves (optional).
- Dairy: None.
- Pantry: Kosher salt, granulated sugar, distilled white vinegar, apple cider vinegar, pickling spice, mustard seeds, celery seeds, ground turmeric, whole black peppercorns, red pepper flakes (optional).
Full Ingredients
For the cucumbers and onions
- 2 lb small firm pickling cucumbers (Kirby), washed and ends trimmed
- 1 medium yellow or sweet onion (about 8 oz), peeled
- 3 tbsp kosher salt (preferably Diamond Crystal; use 2 tbsp if using Morton)
For the sweet-tangy brine
- 1 1/2 cups distilled white vinegar (5% acidity)
- 1 cup apple cider vinegar (5% acidity)
- 1 1/2 cups water
- 2 cups granulated sugar
- 1 tbsp pickling spice
- 1 tsp mustard seeds
- 1/2 tsp celery seeds
- 1 tsp ground turmeric
- 1 tsp whole black peppercorns (or 1/2 tsp cracked black pepper)
- 2 garlic cloves, thinly sliced (optional but recommended)
- 1/4–1/2 tsp red pepper flakes (optional, for a gentle heat)
Optional for extra crispness
- 2 cups ice cubes (to layer over salted cucumbers while they chill)
Equipment
- Large nonreactive mixing bowl (glass, stainless steel, or ceramic)
- Sharp knife or mandoline slicer
- Medium saucepan
- Wooden spoon or heatproof spatula
- 3 clean pint-size glass jars with lids (or 1 quart and 1 pint jar)
- Ladle and small funnel (helpful but optional)
Step-by-Step Instructions
Step 1: Prepare jars and slice the vegetables
Wash your jars, lids, and any utensils you will use in hot, soapy water, then rinse and let them air-dry. They do not need to be sterilized for refrigerator pickles, but they should be very clean.
Rinse the cucumbers well and trim off both ends (the blossom end can contain enzymes that soften pickles). Using a sharp knife or mandoline, slice the cucumbers into thin rounds about 1/8 inch thick. Thinner slices cure faster and have that classic sandwich-chip feel. Slice the onion into very thin half-moons or rings.
Step 2: Salt and chill the cucumbers and onions
Place the sliced cucumbers and onions into a large nonreactive bowl. Sprinkle the kosher salt evenly over the top. Use clean hands or tongs to toss everything thoroughly so the salt is well distributed.
If using ice for extra crispness, scatter the ice cubes over the top of the vegetables. Cover the bowl (with a lid, plate, or plastic wrap) and refrigerate for 1 hour. The salt will draw out excess moisture and help keep the pickles crunchy. After 1 hour, drain off the liquid that has collected in the bottom of the bowl. Discard the melted ice. Do not rinse the cucumbers and onions; you want a bit of that salt clinging to them for flavor.
Step 3: Make the sweet-tangy brine
While the cucumbers chill, prepare the brine. In a medium saucepan, combine the distilled white vinegar, apple cider vinegar, water, and granulated sugar. Add the pickling spice, mustard seeds, celery seeds, turmeric, black peppercorns, sliced garlic (if using), and red pepper flakes (if using).
Place the saucepan over medium heat and stir occasionally until the sugar is completely dissolved and the mixture just comes to a gentle simmer, about 3–5 minutes. You are aiming for hot—but not violently boiling—brine, roughly 180–190°F (82–88°C). Once it reaches a simmer and the sugar is dissolved, turn off the heat and let the brine sit for 5 minutes to allow the spices to infuse.
Step 4: Pack the cucumbers and onions into jars
After the salted cucumbers and onions have been drained, begin packing them into your clean jars. Use your hands or tongs to layer cucumbers and onion slices, pressing gently to fit them snugly but without crushing. Leave about 1/2 inch of space at the top of each jar (this is your headspace).
Try to distribute the onion slices fairly evenly among the jars so every jar gets a mix of cucumbers and onions.
Step 5: Add the hot brine
Give the brine a quick stir to redistribute the spices. Using a ladle (and a funnel if you have one), carefully pour the hot brine over the cucumbers and onions in each jar. Make sure to share the spices and garlic slices among the jars as you go.
Fill until the cucumbers and onions are completely covered, still leaving about 1/4–1/2 inch of headspace at the top. Use a clean butter knife or chopstick to gently poke down into the jars and release any trapped air bubbles, adding a little more brine if needed to keep everything submerged. If you run short on brine, you can top up with equal parts vinegar and water.
Step 6: Cool, cover, and refrigerate
Let the jars sit uncovered at room temperature until they cool to room temperature, about 45–60 minutes. Do not place hot jars directly into the refrigerator, as the sudden temperature change can stress the glass and cloud the brine.
Once cooled, wipe the rims of the jars with a clean, damp cloth, then put on the lids and tighten them until just snug. Place the jars in the refrigerator.
Step 7: Let the flavors develop, then enjoy
Allow the pickles to cure in the refrigerator for at least 24 hours before eating. They will be lightly flavored after the first day, better after 48 hours, and at their peak after about 3–5 days as the cucumbers fully absorb the sweet-tangy, spiced brine.
To serve, use a clean fork or tongs to remove the pickles from the jar. Enjoy them on burgers, sandwiches, with grilled meats, or straight out of the jar as a snack.
Pro Tips
- Choose the right cucumbers: Small, firm pickling cucumbers (Kirby) stay much crisper than large, waxed slicing cucumbers.
- Slice evenly: Aim for slices about 1/8 inch thick. A mandoline gives very consistent slices, but a sharp knife works fine.
- Do not skip the salt rest: That 1-hour salted chill draws out water, which keeps your pickles crunchy instead of soggy.
- Taste and adjust the brine: Before pouring the brine over the cucumbers, taste it. For sweeter pickles, add 1–2 extra tablespoons of sugar; for more tang, add a splash more vinegar.
- Keep everything submerged: If a few slices float to the top, tuck them under others or add a small piece of onion as a “cap” so all vegetables stay under the brine, which helps them last longer.
Variations
- Spicy bread-and-butter pickles: Increase red pepper flakes to 1 teaspoon, or add a few thin slices of fresh jalapeño to each jar.
- Extra-oniony pickles: Use 1 1/2 onions instead of 1, and tuck a few extra onion slices at the very top of each jar for a stronger onion note.
- Thicker “sandwich stacker” slices: Cut cucumbers into 1/4-inch-thick rounds or lengthwise spears. They will need an extra day or two in the fridge to fully absorb the brine.
Storage & Make-Ahead
These are designed as refrigerator pickles, not shelf-stable canned pickles. Once cooled and covered, store the jars in the refrigerator for up to 2–3 months. For the best texture and flavor, enjoy them within the first 4–6 weeks.
Always use a clean utensil (never your fingers) to remove pickles from the jar to avoid introducing bacteria. If you ever notice off smells, unusual cloudiness, or mold, discard the jar. Because they need at least 24 hours to cure, these pickles are ideal to make a day or two before a cookout, party, or holiday meal.
Nutrition (per serving)
Approximate values per 1/4 cup serving (about 3–4 slices plus some onion and brine): 35 calories; 0 g fat; 9 g carbohydrates; 8 g sugar; 0.5 g fiber; 1 g protein; about 260 mg sodium. Actual values will vary based on exact slice thickness and how much brine you consume.
