Food Gardening Network

Growing Good Food at Home

Week 9: Cucumbers, Onion, Garlic

When there are cucumbers, it’s time to pickle! Quick Pickled Cucumbers are just as its name suggests — they’re fast and easy to make, and can even serve as wonderful gifts during your next potluck party or special get-together.
Depending on how you want your brine to taste, you can adjust your brine solution of water, white vinegar, sugar, and salt. Add in a small, whole clove of garlic for that extra kick of earthy spice. For these Refrigerator Pickles, it’s best to use slim cucumbers, so they can really soak in those flavors.

Pickled cucumbers are already pleasantly salty and sour, but you can level up the taste by adding in some other home garden goodies that can enhance its tartness or spice. Strips of bell peppers and cherry tomatoes are great additions when you want to enjoy a little more crunch and something juicy to munch on. They can also add a pop of color to your vibrant jar of pickles! For an extra crisp kick, you can mix some sliced onions or green onions to this delicious ensemble.

You can prepare your pickled cucumbers in a bowl, but I prefer to transfer them into clean canning jars since they’re easier to keep inside the fridge — especially if I’m planning to share them as gifts. Your pickled cucumbers will store nicely in the fridge for a week, absorbing all the strong flavors of the brine. They’ll still be edible after that, but they won’t be as crispy. I doubt your Quick Pickled Cucumbers will even last a week in the fridge with how mouthwateringly delectable they are!

Quick Pickled Cucumbers.

Quick Pickled Cucumbers (Refrigerator Pickles)

Showcase the best of your garden goodies with these Quick Pickled Cucumbers (Refrigerator Pickles)!

  • Author: Norann Oleson
  • Prep Time: 10 minutes
  • Additional Time: 8 hours
  • Total Time: 8 hours 10 minutes
  • Yield: 2 cups 1x
  • Category: Sides & Sauces


  • 1 cup water
  • 1/3 cup white vinegar
  • 2 teaspoons sugar, more or less to taste (optional)
  • 1 to 2 teaspoons salt
  • 2 cups sliced cucumbers (slim cucumbers work best)
  • 1/2 cup sliced onion or green onion (optional)
  • 1 small garlic clove, whole
  • Additional garden vegetables if desired (whole cherry tomatoes, bell pepper strips, etc.)


  1. In a small bowl, combine the water, white vinegar, sugar, and salt. Adjust flavors to taste.
  2. Place the cucumbers, garlic, and optional vegetables in a bowl big enough to hold them and the brine.
  3. Pour the brine over the vegetables to cover. If the vegetables aren’t all submerged, remove some of them or make more brine.
  4. Cover and refrigerate overnight for full flavor. Keep refrigerated.
  5. If desired, place the pickle mixture in clean canning jars and keep refrigerated. (If giving as a gift, have them put the jar in the fridge when you arrive. )




  • The pickles will keep in the fridge for week. After that, they’ll be edible, but not as crispy. They usually get eaten up before that, though!

Cucumbers are easy to grow and will reward you with delicious dishes and health benefits! Check out our Cucumber Growers Gardening Guide, and you’ll have everything you need to know about growing and enjoying this versatile food.

Have you tried this recipe for Quick Pickled Cucumbers? It’s so easy and makes a great way to enjoy your cucumber crop. Please tell us how it turned out for you.


  • Sherry G.

    The recipe I have made for years includes a tablespoon of mustard seed in the brine in Step 1 and brings the brine to a boil. I make an ice cream pail at a time because they are so delicious and disappear in a couple of days.


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