Here’s a quick, flavorful, and crisp recipe for Pickled Cucumbers and Red Onions — perfect for salads, sandwiches, tacos, burgers, and more!
🥒 Quick Pickled Cucumbers & Red Onions
Ingredients
- 1 large cucumber, thinly sliced (English or Persian works best)
- 1 medium red onion, thinly sliced
- 1 cup white vinegar (or apple cider vinegar)
- 1 cup water
- 2–3 tbsp sugar (adjust to your taste)
- 1 tsp salt
- 1–2 garlic cloves, smashed (optional)
- 1/2 tsp whole black peppercorns (optional)
- Fresh dill, a few sprigs (optional)
- Crushed red pepper flakes (optional for heat)
🧂 Instructions
1. Prepare the vegetables
- Thinly slice cucumber and red onion.
- Add them to a clean jar or bowl.
- Add dill, garlic, or peppercorns if using.
2. Make the brine
In a small saucepan, heat:
- Vinegar
- Water
- Sugar
- Salt
Stir until dissolved, then remove from heat.
(You do not need to boil — just warm enough to dissolve.)
3. Pour and pickle
- Pour the warm brine over the cucumbers and onions.
- Press down gently so all veggies are submerged.
- Let sit at room temperature for 30–45 minutes.
4. Chill
- Refrigerate for at least 1 hour before eating.
- Flavor gets better after overnight.
🍽️ How Long They Last
- Store covered in the fridge for 2–3 weeks.
- They stay crisp if cucumbers are thin and brine is cool enough.
🌶️ Variations
Sweet & Tangy
Add 1–2 tbsp additional sugar.
Spicy
Add sliced jalapeños or 1/2 tsp red pepper flakes.
Asian Style
Use rice vinegar + add 1 tsp soy sauce + 1 tsp sesame oil.
Crunchier Version
Use Persian or mini cucumbers.