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Red Onion and Cucumber Pickling

This recipe is very simple, cheap, requires few ingredients, and gives you a store of pickled veggies that will last a while, and will add an extra dimension of flavor to your favorite meals.  
Prep Time 15 mins
Cook Time 10 mins
Total Time 30 mins
Course Side Dish
Cuisine American
Servings 2 jars

Equipment

  • 2 wide-mouthed glass jars with lids
  • medium cooking pot

Ingredients
  

  • 2-3 red onions sliced
  • 5 small English cucumbers
  • 2 cups vinegar white, rice, apple cider, or a mix
  • 2 cups water
  • cup cane sugar
  • 3 tbsp sea salt

Optional Add-ins

  • 2 tsp whole peppercorns
  • 1 handful fresh dill
  • 1 white or yellow onion peeled and cut in long chunks
  • 4 cloves garlic peeled
  • 1 tsp yellow mustard seeds

Instructions
 

  • First prepare your ingredients. You can slice your cucumbers long-ways, in round disks, or go crazy and do a variety of different cuts. Slice your onions thin, as seen in the picture above. If you own a mandolin, now would be the perfect time to use it!
  • Get out a medium-sized saucepan, and add the 2 cups of water and 2 cups of vinegar. Heat on medium/high on your stovetop, and add the ⅓ cup sugar and 3 tablespoons salt. If you are using peppercorns or mustard seeds, feel free to add these to your solution now. Stir until everything is well-incorporated.
  • Once sugar and salt are dissolved in your vinegar solution, remove from heat and allow to cool. 
  • Once your solution is near room-temperature, stack your onions in one jar, and your cucumbers in the other. If you are using fresh dill, you can add it to your jars. Also layer the garlic and your chunks of white onion throughout both jars, and add some extra mustard seeds and peppercorns. Once everything is piled in, slowly pour your vinegar solution until all veggies are covered. Leave a ½ inch of space at the top.
  • Allow your jars to sit on the counter top for an hour (or until your solution is completely cooled) and then tighten those lids on, and put them in the fridge.

Notes

The red onions should be ready to eat within a day, maybe even half a day, but the cucumbers may take a bit longer. It really depends, but there is no harm in opening up a jar and testing them out! 
These will stay great in the fridge for up to three weeks, if they last that long! 
Keyword Red Onion and Cucumber Pickling