10 Refrigerator Pickles and Onions – Easy, Crunchy, and Bursting with Flavor

If you love the tangy crunch of homemade pickles and the sweet bite of pickled onions, then refrigerator pickles with onions are going to become your next kitchen obsession.

Unlike traditional canning, refrigerator pickles are quick, easy, and require no special equipment — just fresh vegetables, vinegar, and your favorite spices. They’re stored in the fridge instead of sealed for pantry storage, which means they keep that just-picked freshness and crunch.

In this guide, we’ll explore 10 irresistible recipes for refrigerator pickles and onions. Some are classic dill styles with onion slices tucked in, while others feature onions as the star. Whether you want a zesty burger topping, a taco garnish, or a quick veggie snack, these recipes will deliver big flavor with minimal effort.

Why Add Onions to Refrigerator Pickles?

You might be thinking — why not just pickle cucumbers? Well, onions bring:

• Sweetness and depth that balance sharp vinegar.
  
• Extra crunch alongside softer cucumber slices.
  
• Versatility — pickled onions taste great in sandwiches, salads, tacos, and wraps.
  
• Beautiful color — especially when using red onions that turn a gorgeous pink in brine.
  

The Base Refrigerator Pickle & Onion Brine

You can tweak this master brine for all 10 recipes.

Ingredients:

• 1 cup white vinegar (or apple cider vinegar for sweetness)
  
• 1 cup water
  
• 1 tablespoon kosher salt
  
• 1 tablespoon sugar
  
• Optional: ½ teaspoon mustard seeds, coriander seeds, or peppercorns
  

Method:

1. Whisk vinegar, water, salt, and sugar until dissolved.
   
2. Keep brine cold for maximum crunch.
   
3. Pour over packed cucumbers and onions in jars, ensuring vegetables are fully submerged.
   

1. Classic Dill Refrigerator Pickles with Onions

This recipe is crisp, garlicky, and just like the deli-style pickles you love — with the added sweetness of onions.

Ingredients:

• 4–5 small cucumbers, sliced into spears
  
• 1 small white onion, thinly sliced
  
• 3 cloves garlic, smashed
  
• 4 sprigs fresh dill
  
• Master brine
  

Instructions:

1. Layer cucumbers, onion slices, garlic, and dill in a clean jar.
   
2. Pour cold brine over vegetables.
   
3. Refrigerate for at least 48 hours before serving.
   

Tip: Use Persian or Kirby cucumbers for maximum crunch.

2. Bread-and-Butter Pickles with Onions

Sweet, tangy, and perfect for burgers and sandwiches.

Ingredients:

• 4 cucumbers, thinly sliced
  
• 1 small onion, thinly sliced
  
• 1 cup apple cider vinegar
  
• 1 cup water
  
• ½ cup sugar
  
• 1 tablespoon kosher salt
  
• 1 teaspoon mustard seeds
  
• ½ teaspoon turmeric
  

Instructions:

1. Layer cucumbers and onions in a jar.
   
2. Heat vinegar, water, sugar, salt, and spices just until dissolved (don’t boil).
   
3. Cool to room temperature, then pour over vegetables.
   
4. Refrigerate for 48 hours before serving.
   

3. Spicy Jalapeño Pickles with Onions

Perfect for tacos, nachos, and grilled meats.

Ingredients:

• 4 cucumbers, sliced into spears or rounds
  
• 1 small red onion, thinly sliced
  
• 2 jalapeños, sliced into rings
  
• Master brine + ½ teaspoon red pepper flakes
  

Instructions:

1. Pack cucumbers, onions, and jalapeños into a jar.
   
2. Pour brine over the top.
   
3. Refrigerate for 2–3 days.
   

Variation: Add sliced carrots for a colorful heat-packed mix.

4. Sweet Pickled Onions (No Cucumbers)

Sometimes the onion is the star — these are perfect for salads, sandwiches, and cheese boards.

Ingredients:

• 2 large red onions, thinly sliced
  
• 1 cup apple cider vinegar
  
• 1 cup water
  
• 3 tablespoons sugar
  
• 1 teaspoon kosher salt
  
• ½ teaspoon peppercorns
  

Instructions:

1. Place onion slices in a jar.
   
2. Pour hot brine over onions (heat just until sugar and salt dissolve).
   
3. Refrigerate for at least 2 hours — they’ll be ready the same day.
   

5. Half-Sour Pickles with Onions

A lightly brined, less tangy cucumber-onion mix.

Ingredients:

• 5 cucumbers, cut into spears
  
• 1 small white onion, sliced
  
• 1 tablespoon kosher salt
  
• 1 tablespoon pickling spice
  
• Fresh dill sprigs
  
• Cold water to cover
  

Instructions:

1. Pack cucumbers, onions, and dill in a jar.
   
2. Dissolve salt in cold water, pour over vegetables.
   
3. Refrigerate for 3–4 days — flavor will be fresh and mild.
   

6. Honey-Infused Pickles with Onions

A sweet twist without refined sugar.

Ingredients:

• 4 cucumbers, sliced
  
• 1 red onion, sliced
  
• 1 cup white vinegar
  
• 1 cup water
  
• 3 tablespoons honey
  
• 1 teaspoon kosher salt
  

Instructions:

1. Whisk vinegar, water, honey, and salt until combined.
   
2. Pour over cucumbers and onions.
   
3. Chill for 48 hours.
   

Note: Honey adds floral sweetness — great with goat cheese sandwiches.

7. Curry-Spiced Pickled Onions and Cucumbers

An aromatic, exotic variation.

Ingredients:

• 3 cucumbers, sliced
  
• 1 red onion, sliced
  
• 1 cup white vinegar
  
• 1 cup water
  
• 2 tablespoons sugar
  
• 1 teaspoon kosher salt
  
• 1 teaspoon curry powder
  
• ½ teaspoon mustard seeds
  

Instructions:

1. Heat vinegar, water, sugar, salt, curry powder, and mustard seeds just until dissolved.
   
2. Cool to room temperature.
   
3. Pour over vegetables, refrigerate 24–48 hours.
   

8. Garlic-Dill Pickled Onions and Cucumbers

For garlic lovers.

Ingredients:

• 4 cucumbers, sliced into spears
  
• 1 white onion, sliced
  
• 5 cloves garlic, smashed
  
• 4 sprigs fresh dill
  
• Master brine
  

Instructions:

1. Pack cucumbers, onions, garlic, and dill into a jar.
   
2. Pour brine, ensuring all are submerged.
   
3. Chill for at least 48 hours.
   

9. Smoky Paprika Pickles with Onions

Adds a deep, smoky flavor perfect for BBQ pairings.

Ingredients:

• 4 cucumbers, sliced
  
• 1 red onion, sliced
  
• 1 cup apple cider vinegar
  
• 1 cup water
  
• 2 tablespoons sugar
  
• 1 teaspoon kosher salt
  
• ½ teaspoon smoked paprika
  

Instructions:

1. Dissolve sugar, salt, and paprika in vinegar and water.
   
2. Cool, then pour over vegetables.
   
3. Refrigerate 2–3 days.
   

10. Mixed Veggie & Onion Refrigerator Pickles

A colorful mix that looks beautiful in the jar.

Ingredients:

• 2 cucumbers, sliced
  
• 1 red onion, sliced
  
• 1 carrot, julienned
  
• ½ red bell pepper, sliced
  
• Master brine + 1 teaspoon mustard seeds
  

Instructions:

1. Layer vegetables in a jar for a rainbow effect.
   
2. Pour brine over the mix.
   
3. Refrigerate 48 hours.
   

Tips for the Best Refrigerator Pickles and Onions

1. Use fresh, firm cucumbers and onions — older produce softens quickly.
   
2. Slice uniformly for even pickling.
   
3. Keep veggies submerged — use a glass weight or small jar lid.
   
4. Play with vinegar types — apple cider for sweet, white for sharp, rice vinegar for mild.
   
5. Eat within 2–4 weeks for best crunch.
   

Serving Ideas

• Add to burgers and sandwiches for tangy crunch.
  
• Scatter over tacos and nachos for brightness.
  
• Toss into salads or grain bowls.
  
• Serve with cheese boards and charcuterie.
  

FAQs About Refrigerator Pickles and Onions

Q: Do I have to heat the brine?
A: Not always. Cold brines keep cucumbers crunchier, but a quick heat helps dissolve sugar and salt faster.

Q: Can I reuse pickle brine?
A: Yes, within a week and only for fresh vegetables. Older brine loses its punch.

Q: Why are my pickles soft?
A: Likely due to old cucumbers, hot brine, or too long in storage.

Q: Can I make these sugar-free?
A: Yes, just omit sugar — the pickles will be tangier.

Final Thoughts

Refrigerator pickles with onions bring together the best of both worlds — the crisp, fresh taste of cucumbers and the sweet-tangy bite of onions. With endless ways to flavor them — from classic dill to smoky paprika or spicy jalapeño — you can create jars that fit every mood and meal.

Once you try these 10 recipes, your fridge will never be without a jar of homemade goodness.