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Recipe for how to Make Quick, No-Cook Pickled Cucumbers and Onions

Updated on July 27, 2013
Quick pickles
Quick pickles | Source
5 stars from 1 rating of Quick Pickles

Quick, No-Cook Pickles

Pickles don't have to require months of waiting - this quick pickle recipe shows you how to create a pickled cucumber and onion salad that can be ready in time for tonight's dinner! This light, tasty side is the perfect complement for a heavy main dish and goes great with summer sandwiches and burgers. The simple recipe shown here can be used to add an extra pop of taste to my mango salsa recipe, eaten alone, or modified for even more flavor.

Ingredients for Quick, No-Cook Pickles

The ingredients for basic quick pickles are few and simple.

  • 1 or 2 cucumbers, depending on how much picked cucumber you want
  • 1/2 a red onion or sweet onion
  • 1/3 cup of apple cider (just apple cider, not ACV or the pickles will be super acidic!)
  • 1/3 cup of rice wine vinegar
  • 1 teaspoon of salt
  • 1 teaspoon of freshly ground black pepper, more or less to taste

Pickled Cucumber and Onion Salad Recipe

1. Peel your cucumber. You can use any knife or peeler, but I absolutely love my Kunh Rikon Swiss Peelers. Growing up, I was known for creating square potatoes when set to peeling them. Now, my square potato problem is solved! This peeler quickly and easily removes the skin with its carbon steel blade without digging into the fruit of vegetable's flesh.

A Swiss peeler makes quick work of a cucumber's skin!
A Swiss peeler makes quick work of a cucumber's skin! | Source

2. Trim the cucumber to remove where the stem and flower attached on either end. Cut the cucumber in half lengthwise, as if you were going to make zucchini boats.

Cut the cucumber in half lengthwise
Cut the cucumber in half lengthwise | Source

3. Scoop the seeds and pulpy parts out with a spoon. This is amazingly easy! Discard the cucumber's innards, or eat them, if you'd like. They're actually kind of nice and refreshing, if they're chilled.

Scoop out the cucumber's seeds.
Scoop out the cucumber's seeds. | Source

4. Cut the cucumber halves in half, lengthwise, again to form four long spears. Then slice the cucumber spears to form little half-U shaped pieces.

Cut the cucumber in half again.
Cut the cucumber in half again. | Source

6. Chop the onion.

7. Combine the cucumber and onion pieces in a bowl.

Cucumber and onion in a mixing bowl.
Cucumber and onion in a mixing bowl. | Source

8. Add the apple cider, rice wine vinegar, salt, and pepper. Stir well to combine.


9. Cover and refrigerate for at least half an hour. It is incredible how quickly the cucumbers crisp up and become pickles!

Have you ever made quick pickles before?

See results

Quick Pickle Suggestions

I kept this recipe simple because I knew I wanted to use these pickled cukes and onions for some fresh mango salsa, but there are many ways to add some extra flavor to turn this into a great, light side dish.

  • Add several allspice berries to the pickling mixture.
  • Throw in sliced or crushed garlic.
  • Add a teaspoon of mustard seeds.
  • Use fresh or dried dill.

Those are all the additions I can think of right now, but I'm sure there are many other tasty options out there. Has anyone made quick pickles with any additional ingredients for added yum? I'd love to hear about them! Cucumber season will be here before we know it and it's always nice to have new ways to fix old favorites.


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    • Natashalh profile image

      Natasha 3 years ago from Hawaii

      Easy and tasty - there isn't a better combination! Thanks so much and I hope you enjoy. =)

    • grand old lady profile image

      Mona Sabalones Gonzalez 3 years ago from Philippines

      I love easy recipes. Here's another one for my Pinterest folder on food that's easy to do:)

    • Natashalh profile image

      Natasha 4 years ago from Hawaii

      Fresh from the garden tomatoes would be really good in this! I need to make it again, myself. Thanks for stopping by!

    • klidstone1970 profile image

      இڿڰۣ-- кιмвєяℓєу 4 years ago from Niagara Region, Canada

      This is very similar to a salad I use make, except I added tomatoes to it as well. I've been trying to add more fresh food to my family's diet and this is just the thing to include. I had forgotten about that salad I used to make until I read this, so thank you! Time to get the peeler out.

    • Natashalh profile image

      Natasha 4 years ago from Hawaii

      I didn't know until my dad made some a few years ago. I was like 'Wow!'

    • kitkat1141 profile image

      kitkat1141 4 years ago from Ontario, Canada

      I had no idea pickles could be ready in 30 minutes! This is a perfect recipe, as I usually fail in the planning ahead category!

    • Natashalh profile image

      Natasha 4 years ago from Hawaii

      Ahaha - excellent! Yes, sometimes it's nice to not cook during the summer. Thanks for stopping by!

    • CountryCityWoman profile image

      CountryCityWoman 4 years ago from From New York City to North Carolina

      No cook? Sold! I love onions any time anywhere and then make it pickled with cukes - oh yes. A great summer salad! Yay! And thanks!

    • Natashalh profile image

      Natasha 4 years ago from Hawaii

      Thank you! I think some people find it a bit odd, but I enjoy my worldview =)

    • CharronsChatter profile image

      Karen Robiscoe 4 years ago from California

      Yum, Natasha! You have got the right idea for this time of year, for sure--and what a gorgeous spread this HUB is. I am following immediately; I just loved your profile 411--and your: how can I make it better--attitude. You go!

    • Natashalh profile image

      Natasha 4 years ago from Hawaii

      It is so super easy! I hope you enjoy.

    • csgibson profile image

      Craig Gibson 4 years ago from Traverse City Michigan

      I love pickles, so I will try your recipe. It almost seems too easy.

    • Natashalh profile image

      Natasha 5 years ago from Hawaii

      I'm sure they'd be fine left in, I just like the added crispness removing them gives!

    • Cyndi10 profile image

      Cynthia B Turner 5 years ago from Georgia

      I make this often, just never called it pickled and I left the innards. I'll scoop them next time. Going to check out the recipe for the mango salsa now.

    • Natashalh profile image

      Natasha 5 years ago from Hawaii

      Thanks so much! I bet this would be pretty good with a little sprinkling of sumac, too. Thanks for stopping in and sharing!

    • livingsta profile image

      livingsta 5 years ago from United Kingdom

      A quick, easy, interesting and healthy recipe. Thank you for sharing this with us. I am sure this will taste great. Will try it out next time I need a quick pickle.

      Votes up and sharing!

    • Natashalh profile image

      Natasha 5 years ago from Hawaii

      I love canning and pickling! I bought a pressure canner with my tax refund a couple of years ago and love when I get the chance to use it.

    • Emma Harvey profile image

      Emma Kisby 5 years ago from Berkshire, UK

      I am wanting to start getting into pickling food and making preserves. This looks really good and you don't have to wait to eat it! Makes a salad really tasty!

    • Natashalh profile image

      Natasha 5 years ago from Hawaii

      Thanks! Yes, I really like how the onions add a pop of color.

    • Dolores Monet profile image

      Dolores Monet 5 years ago from East Coast, United States

      I love quick and easy recipes and this one looks great. The red onions really add some color and make the salad so pretty!

    • Natashalh profile image

      Natasha 5 years ago from Hawaii

      It is easy, torriylnn and beingwell! Thanks for stopping in and sharing!

    • beingwell profile image

      beingwell 5 years ago from Bangkok

      Yay! Voted up! Your recipe looks yummy! So easy to do, too! Thanks for sharing!

    • torrilynn profile image

      torrilynn 5 years ago

      this looks absolutely delicious. I really do like how it is really simple and easy to make. I don't recall ever having pickeled cucumbers before. thanks for the recipe. Voted up and shared.

    • Natashalh profile image

      Natasha 5 years ago from Hawaii

      Excellent! I hope you try it and enjoy. =)

      Thanks for stopping in.

    • Monis Mas profile image

      Aga 5 years ago

      This sounds (and looks) very yummy. I am all about pickles, so nobody has to convince me to try this salad. Nice work!

    • Natashalh profile image

      Natasha 5 years ago from Hawaii

      Thank you! I really like the added taste and pop of color from the red onions. My dad always taught me that how a dish looks is important, too. Maybe not as important as how it tastes, but a tasty dish is even tastier when it's pleasant to look at, too! Thank you for the votes.

    • Patty Inglish, MS profile image

      Patty Inglish 5 years ago from USA. Member of Asgardia, the first space nation, since October 2016

      Your dish at the top looks wonderful. I'll try the red onions instead of yellow, the next time I make pickles. Thanks! Rated Up and more.