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Quick Tangy Pickled Cucumbers and Red Onions

quick tangy pickled cucumbers and red onions - featured image
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A simple and quick recipe for tangy pickled cucumbers and red onions that adds a refreshing crunch and bright flavor to any meal. Ready in about 20 minutes with easy pantry ingredients.

Ingredients

Scale
  • 2 medium cucumbers, thinly sliced (preferably Kirby or Persian cucumbers)
  • 1 medium red onion, thinly sliced
  • 1 cup (240 ml) white vinegar (can substitute apple cider vinegar or rice vinegar)
  • 1 cup (240 ml) water
  • 2 tablespoons granulated sugar (can substitute honey or maple syrup)
  • 1 tablespoon kosher salt or pickling salt
  • 1 teaspoon mustard seeds (optional)
  • 1 teaspoon whole black peppercorns
  • A few sprigs of fresh dill (optional)

Instructions

  1. Thinly slice 2 medium cucumbers and 1 medium red onion to about 1/8-inch (3 mm) thickness.
  2. Place the sliced cucumbers and onions in a mixing bowl. Sprinkle 1 tablespoon kosher salt evenly over them. Toss gently to combine and let sit for 15 minutes to draw out excess moisture.
  3. While the veggies sweat, combine 1 cup white vinegar, 1 cup water, 2 tablespoons sugar, 1 teaspoon mustard seeds, and 1 teaspoon black peppercorns in a medium saucepan. Heat over medium until the sugar dissolves completely, about 5 minutes. Avoid boiling vigorously.
  4. Rinse the salted cucumbers and onions under cold water to remove excess salt. Drain well.
  5. Tightly pack the drained cucumbers and onions into a clean glass jar. Add a few sprigs of fresh dill if using.
  6. Pour the warm pickling liquid over the veggies until fully submerged. Press down gently with a spoon to release air bubbles.
  7. Let the jar cool to room temperature, then seal and refrigerate. Pickles are ready after 1 hour but taste better after 24 hours. Keep refrigerated and consume within 2 weeks.

Notes

For extra crispness, add a few grape leaves or a pinch of calcium chloride to the jar before pouring the pickling liquid. Use a mandoline for even slicing if available. Avoid overboiling the pickling liquid to preserve bright vinegar flavor. Store pickles in the refrigerator and consume within 2 weeks.

Nutrition

Keywords: quick pickles, pickled cucumbers, pickled red onions, tangy pickles, easy pickling, refrigerator pickles, homemade pickles

Find it online: https://juliamadeit.com/quick-tangy-pickled-cucumbers-and-red-onions-recipe-easy-homemade-step-by-step-guide/