Overnight Refrigerator Onion-Cucumber Pickles

Renée **II**


I'm not sure how many servings this makes as I usually just put it into a glass refrigerator storage bowl from the start, then just set them out when mealtime comes for everyone to help themselves, then seal the bowl back up again and put back in the fridge. I have, on occasion, however put it into Mason jars to give to friends.

When vidalias and cucumbers were in season, my mom always had a bowl of this in the fridge. Sometimes she'd also put sliced red radishes in it, too.

★★★★★ 2 votes
Stove Top


2 cups thinly sliced cucumbers (peeled or unpeeled - up to you.)
1 med. sweet onion, sliced (i use vidalia)
1 cup water
1 cup white vinegar
¾ cup sugar
1 tsp. salt
1 – 2 garlic cloves cut in quarters (optional)


1Over medium heat, mix water, vinegar, sugar, and salt until the sugar and salt have dissolved. Pour into a bowl and cool to room temperature.
2Add garlic, if using, cucumbers and onions to the water/vinegar mixture. The cucumbers and onions should be covered with the brine mixture. If you want to make a larger batch make up more brine to add.
3Place the mixture in covered container(s) in the refrigerator, allowing flavors to blend together overnight.
4These can be stored in the fridge up to two weeks. When small cucumbers and sweet onions are in season, I will make up a batch of these on the weekends and enjoy them all the coming week.

About Overnight Refrigerator Onion-Cucumber Pickles

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern