Quickles, short for quick pickled cucumbers and onions, are a tangy and refreshing snack that comes together in minutes. With their zesty crunch and simple ingredient list, they’re an ideal summer side or topping that adds brightness and bold flavor to any dish.
Why You’ll Love This Recipe
Quickles are easy to make, require no cooking, and are ready in just an hour. They’re low in calories, vegan, and naturally gluten-free, making them a versatile choice for nearly any dietary preference. Whether you serve them with sandwiches, burgers, or enjoy them straight from the jar, these crisp pickles bring a pop of flavor to your plate.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cucumber, peeled and thinly sliced
1/2 sweet onion, thinly sliced
1 1/2 cups apple cider vinegar
1/2 cup water (or more, if needed to cover)
1 tsp salt
Black pepper, a couple of turns
Directions
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Place the sliced cucumber and onion into a large jar or airtight container.
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Pour in the apple cider vinegar and water, then add the salt and black pepper.
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Stir everything to combine and ensure the vegetables are fully submerged in the liquid.
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Cover and refrigerate for at least 1 hour before serving for best flavor.
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Store in the refrigerator for up to 1 week.
Servings and timing
This recipe makes about 4 servings and takes just 15 minutes to prepare. No cooking is required, and the pickles are best after at least 1 hour of refrigeration.
Variations
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Add sliced jalapeños or red pepper flakes for a spicy kick.
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Mix in fresh herbs like dill or thyme for added flavor.
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Substitute white or rice vinegar for a different acidity profile.
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Include thin slices of radish or carrots for extra crunch and color.
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Add a teaspoon of sugar if you prefer a slightly sweet pickle.
storage/reheating
Store Quickles in an airtight container in the refrigerator for up to 1 week. These are not shelf-stable and should always be kept chilled. No reheating is needed, as they are served cold.
FAQs
Can I use a different type of vinegar?
Yes, white vinegar, rice vinegar, or red vinegar all work well, though they will slightly alter the flavor.
Do I need to peel the cucumber?
Peeling is optional. If using English or Persian cucumbers, you can leave the skin on for extra texture.
Can I use red onion instead?
Absolutely. Red onion adds a slightly different flavor and a pop of color.
How soon can I eat them?
They’re ready after about 1 hour in the fridge, but taste even better after a few hours or overnight.
Do I need to boil the vinegar?
No, this recipe is for refrigerator pickles and doesn’t require heating.
Are these pickles shelf-stable?
No, they must be stored in the refrigerator and consumed within a week.
Can I reuse the pickling liquid?
Yes, once, to make another quick batch, though the flavor may be milder.
Are Quickles healthy?
Yes, they’re low in calories and fat, and apple cider vinegar is often considered beneficial for digestion.
Can I use a plastic container instead of glass?
Yes, but make sure it’s food-safe and airtight.
What can I serve these with?
They’re great with burgers, sandwiches, grilled meats, or as a tangy side to rich dishes.
Conclusion
Quickles are a simple, tasty way to add a refreshing, tangy crunch to your meals. With minimal ingredients and no cooking required, they’re perfect for hot summer days or whenever you need a quick burst of flavor. Make a batch and keep them on hand—you’ll be reaching for them all week long.
Print
Quickles
- Total Time: 15 minutes
- Yield: 4 servings
Description
Quickles—quick pickled cucumbers and onions—are a tangy, crunchy, and refreshing snack or side that’s ready in just minutes! Made with apple cider vinegar, these no-cook, vegan-friendly pickles are the perfect healthy summer condiment or low-calorie appetizer.
Ingredients
- 1 cucumber, peeled and thinly sliced
- ½ sweet onion, thinly sliced
- 1½ cups apple cider vinegar
- ½ cup water (or more, to cover)
- 1 tsp salt
- Black pepper, a couple of turns
Instructions
- Add sliced cucumber and onion to a large jar or airtight container.
- Pour in apple cider vinegar and water.
- Add salt and black pepper.
- Stir well to combine and ensure vegetables are fully submerged.
- Cover and refrigerate for at least 1 hour before serving.
- Store in the fridge for up to 1 week.
Notes
- Add fresh dill, garlic, or red pepper flakes for extra flavor.
- Use English cucumber for a seedless option.
- Adjust vinegar-to-water ratio for preferred tanginess.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snack, Side Dish, Condiment
- Method: No-Cook, Refrigerator Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 30
- Sugar: 5g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
