Remember those summer picnics, the burgers sizzling on the grill, and that little jar of bright, tangy something that just made everything taste better? For me, that was always pickled cucumbers with red onion. It’s one of those simple flavors that brings back so many happy memories. And guess what? You can recreate that magic right in your own kitchen, and it’s SO easy!
This recipe is a game-changer. It’s incredibly quick to whip up, requires minimal effort, and the results are just phenomenal. Whether you’re a seasoned cook or just starting out, you’ll find this recipe to be an absolute breeze. Plus, they make fantastic gifts for your foodie friends!
Why You’ll Love Pickled Cucumber with Red Onion
- Fast: Ready in about an hour!
- Easy: Seriously, just a few steps.
- Giftable: Pop them in a cute jar for a thoughtful treat.
- Crowd-pleasing: Everyone loves a tangy, crunchy pickle!
Ingredients
Gather these simple goodies, and you’re halfway there:
- 1/2 red onion, thinly sliced
- 1 English cucumber (about 12 inches long), thinly sliced
- 1/4 cup white sugar (for that perfect balance of sweet and tangy)
- 1/2 cup water
- 1/2 cup white vinegar (apple cider vinegar works too!)
- 1 teaspoon salt
- 1 teaspoon whole peppercorns (adds a lovely subtle spice)
- 2 teaspoons pepper flakes (or more if you like it spicy!)
How to Make Pickled Cucumber with Red Onion
Let’s get pickling! It’s as easy as 1, 2, 3…
- First things first, let’s get our veggies prepped. Thinly slice your English cucumber and your red onion. The thinner, the better for soaking up all that delicious pickling liquid!
- Next, grab a clean pint-sized jar. If you don’t have a dedicated pickling jar, any clean glass jar with a tight-fitting lid will do. It’s a good idea to wash and sterilize it beforehand – just pop it in boiling water for a few minutes to be safe.
- Now, pack those beautiful cucumber slices and red onion rings into your prepared jar. Sprinkle the pepper flakes over the top – this is where you can really customize the heat level!
- Time to make the brine! In a small saucepan, combine the white vinegar, water, sugar, whole peppercorns, and salt. Give it a good stir to help everything mix together.
- Place the saucepan over medium heat and bring the mixture to a boil. Once it’s boiling, reduce the heat slightly and let it simmer for about 5 minutes. You want to make sure the sugar and salt are completely dissolved.
- Turn off the heat. Carefully and slowly, pour this warm, fragrant vinegar mixture into the jar, making sure to cover all the cucumber and onion slices.
- Let the jar cool down on the counter for a bit. Once it’s reached room temperature, seal it with the lid and pop it into the refrigerator. You’ll want to let it chill for at least 1 hour before diving in. The longer it sits, the more the flavors meld! I often make a batch a day ahead for the best flavor.
Substitutions & Additions
Don’t be afraid to play around with this recipe! Here are a few ideas:
- Vinegar Swap: Try apple cider vinegar or rice vinegar for a slightly different flavor profile.
- Herbs & Spices: Add a sprig of fresh dill, a couple of bay leaves, or even a clove of garlic to the jar for extra aromatic goodness.
- Sweetener: A tablespoon of honey or maple syrup can be used instead of sugar for a different kind of sweetness.
- Other Veggies: Thinly sliced carrots or bell peppers can be added for more color and crunch!
Tips for Success
A few little tricks to make sure your pickles are perfect every time:
- Slice Uniformly: Try to get your cucumber and onion slices as uniform in thickness as possible. This ensures they pickle evenly. A mandoline slicer can be a lifesaver here!
- Don’t Overcrowd: Make sure your jar is large enough to hold all the vegetables and the brine comfortably. If you have too many veggies, you might need a bigger jar or to make a second batch.
- Hot Brine is Key: The hot brine helps to soften the vegetables slightly and also starts the preservation process.
- Patience! While they’re technically ready after an hour, these pickles truly shine after a day or two in the fridge. They’re a fantastic addition to sandwiches, tacos, or even just a side on a charcuterie board. Think of how great they’d be alongside something like honey pineapple grilled chicken!
How to Store Pickled Cucumber with Red Onion
These pickled delights are super easy to store. Keep them in their sealed jar in the refrigerator. They should stay wonderfully crisp and flavorful for about 2-3 weeks. Just be sure to use clean utensils when you scoop them out to avoid introducing any bacteria.
FAQs
Got questions? I’ve got answers!
- Q: Can I use regular cucumbers?
A: Yes, you can! English cucumbers are preferred because they have fewer seeds and thinner skins, but regular cucumbers will work. Just scoop out any large seeds if you notice them. - Q: How long do these last?
A: When stored properly in the refrigerator, they’ll stay good for about 2 to 3 weeks. - Q: Can I adjust the sweetness or acidity?
A: Absolutely! Feel free to tweak the sugar and vinegar amounts in the brine to suit your taste preferences.
I hope you love this quick pickled cucumber and red onion recipe as much as I do! It’s such a simple way to elevate everyday meals. For more easy and delicious recipes, be sure to check out our Pinterest!
Quick Pickled Cucumber & Red Onion
Quick pickled cucumbers and red onions, a tangy and crunchy condiment perfect for burgers, sandwiches, or any meal that needs a little zest. Ready in about an hour!
Equipment
- Pint-sized jar (or similar clean glass jar with lid)
- Small saucepan
- Mandoline slicer (optional)
Ingredients
For the Pickled Cucumber & Red Onion
- 1/2 medium red onion thinly sliced
- 1 large English cucumber about 12 inches long, thinly sliced
- 1/4 cup white sugar
- 1/2 cup water
- 1/2 cup white vinegar or apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon whole peppercorns
- 2 teaspoons red pepper flakes or more, to taste
Instructions
- Thinly slice the red onion and English cucumber. The thinner the slices, the better they will absorb the pickling liquid.
- Wash and sterilize a clean pint-sized jar by immersing it in boiling water for a few minutes. Drain and let it cool slightly.
- Pack the cucumber slices and red onion rings into the prepared jar. Sprinkle the red pepper flakes over the vegetables.
- In a small saucepan, combine white vinegar, water, sugar, whole peppercorns, and salt. Stir well.
- Place the saucepan over medium heat and bring the mixture to a boil. Reduce heat slightly and simmer for 5 minutes, ensuring the sugar and salt dissolve completely.
- Remove the saucepan from heat. Carefully pour the warm brine into the jar, ensuring all the vegetables are submerged.
- Let the jar cool on the counter to room temperature. Seal with the lid and refrigerate for at least 1 hour before serving. For best flavor, allow to pickle for a day.
Notes
For a different flavor, try apple cider vinegar or rice vinegar. Add fresh dill, bay leaves, or a clove of garlic for extra aroma. Honey or maple syrup can be used as a sweetener. Other vegetables like carrots or bell peppers can also be added.
