Quick-Pickle Cucumbers and Onions

Makes 10 servings; 5 ounces each serving

You are here


  • 2 large cucumbers
  • 1 medium onion
  • 1 garlic clove
  • 1 cup white distilled or apple cider vinegar
  • 1 cup water
  • 2 T sugar
  • 2 tsp salt
  • 1 tsp pepper


  1. Wash your hands well with soap and warm water for at least 20 seconds.
  2. Wash cucumbers under running water. Thinly slice cucumbers.
  3. Peel and cut onion into thin slices.
  4. Cut ends off garlic, smash, remove paper skin and cut garlic into small pieces. Place the cucumbers, onions, and garlic into a one-quart jar.
  5. In a small mixing bowl, combine the vinegar, water, salt, and pepper and stir until the sugar and salt dissolve.
  6. Pour into the jar, making sure the vegetables are covered. Cover and refrigerate until chilled, or overnight. The vegetables keep for about a week.
  7. Refrigerate leftovers within 2 hours. 

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.