Pickled Cucumbers and Onions
Make tangy pickled cucumbers and onions with this quick refrigerator pickle recipe! They’re crunchy and flavorful, ready in 30 minutes and perfect for bowls, salads, and sandwiches.
- Prep Time: 5 minutes
- Rest Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 35 minutes
- Yield: 1 pint 1x
- Category: Pickles
- Method: Pickled
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 1/2 cups thinly sliced red onion (about 1 medium)
- 1 1/2 cups thinly sliced English cucumber (about 1/2 English cucumber)
- ¾ cup white vinegar
- ¾ cup water
- 3 tablespoons granulated sugar
- 2 teaspoons kosher salt
- Fresh ground pepper, to taste
Instructions
- Thinly slice the red onion and cucumber. Place them in a bowl, or mix them together then pack them into a pint jar.
- In a small saucepan over high heat, heat the white vinegar, water, sugar, salt, and fresh ground pepper to taste. Whisk until the sugar and salt are dissolved and the mixture starts to simmer, about 2 to 3 minutes.
- Pour over the brine and allow it to sit for at least 30 minutes. Transfer to the refrigerator and store refrigerated for up to 1 month.
Find it online: https://www.acouplecooks.com/pickled-cucumbers-and-onions/
