What are Quickles?
Quickles are yet another family recipe made by my sweet Aunt Nancy.
Ok, she doesn’t call them quickles. I made that up… quick + pickles = quickles! She refers to them as Vinegar Cucumbers and Onions. This recipe is so simple and easy to make, low in calories, and super addictive. She claims these as her “summer snacking staple.”
I remember walking into my Aunt’s house as a child and going straight to her pantry. She always carried the BEST snacks and treats. She almost always had a bag of peanut M&M’s stashed way up high and would give my sister, brother and I a few if we were good.
But one of my favorite snacks was waiting patiently inside of her fridge. On the top shelf was a clear tupperware with a white snap on lid. The light from the fridge would shine through the clear dish full of sliced cucumbers and onions swimming in a golden bath of apple cider vinegar. Little flecks of black pepper would linger throughout the cucumbers and occasionally sink to the bottom.
A quick stir would bring the black pepper specks to life just like a snow globe.
I lurved sticking my fingers in the cold vinegar and pulling out slices of cucumbers to munch on. Looking back, that probably wasn’t the most sanitary thing to do (yet my Aunt let me happily eat away).
These cucumbers are a tasty treat. You really have to love vinegar though, because that first bite can be pretty strong. But trust me, you’ll be going back for more and more. It’s like that bag of salt and vinegar chips… so good!
Quickles (Quick Pickled Cucumbers and Onions)
Quickles are also known as Vinegar Cucumbers and Onions and they are a delicious summer snack!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: no cook
- Cuisine: American
- 1 large cucumber, peeled and thinly sliced
- 1/2 large sweet onion, thinly sliced
- 1 1/2 cups apple cider vinegar
- 1/2 cup water (or more if desired)
- 1 tsp salt
- a couple turns of black pepper
- Place your cucumbers and onions in a tupperware or large jar and fill with the vinegar, water, salt and pepper. Stir to combine. Keep covered in the refrigerator for up to one week.
My grandmother adds a little sugar to the mixture to sweeten it just a bit, but that’s optional!
You can increase the recipe, but keep the liquid ratio 3 parts vinegar : 1 part water.
Keywords: Pickled, cucumbers, onions