These Easy Crispy Pickled Red Onions and Cucumbers are a perfect crunchy topping for your sandwiches or salads! They bring a zesty flavor that kicks everything up a notch.
Making them is super simple! Just slice, mix, and let them soak. I often sneak spoonfuls straight from the jar—it’s hard to resist that tangy goodness! 😋
Key Ingredients & Substitutions
Red Onion: Red onions are perfect for pickling due to their color and mild flavor. If they’re not available, consider using white onions for a sharper taste or yellow onions for a sweeter option.
Cucumber: English or Kirby cucumbers are ideal because of their thin skin and crunchiness. If you can’t find them, regular cucumbers work, but make sure to peel them to avoid bitterness.
Vinegar: While white vinegar gives a clean tang, apple cider vinegar is great if you prefer something milder. You can also experiment with rice vinegar for a sweeter profile.
Sugar: Granulated sugar balances the acidity. For alternatives, try honey or agave syrup for a natural sweetness, but adjust to taste.
How Do You Get the Crunchiest Pickles?
The key to a crunchy pickled onion and cucumber is how you prepare and process them. Thinly slicing the vegetables creates a great texture and ensures they soak up the pickling brine. A mandoline slicer can help get even slices quickly.
- Let the brine cool to room temperature before pouring it over the veggies. Hot brine can soften them too much.
- For extra crunch, soak the sliced cucumbers in salt for about 15 minutes before rinsing and adding to the jar. This draws out excess water.
- Store in the refrigerator and let them pickle overnight for maximum flavor and crunch.
Easy Crispy Pickled Red Onions and Cucumbers
Ingredients You’ll Need:
For the Pickles:
- 1 large red onion, thinly sliced
- 1 large cucumber, thinly sliced (preferably English or Kirby cucumber)
For the Brine:
- 1 cup white vinegar (or apple cider vinegar for a milder flavor)
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon salt
Optional Seasonings:
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
- 2 cloves garlic, peeled and smashed
- Fresh dill sprigs or coriander, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and at least 1 hour of chilling time in the fridge. For the best flavor, letting the pickles sit overnight is even better!
Step-by-Step Instructions:
1. Slice the Vegetables:
Start by thinly slicing the red onion and cucumber into rounds. You can use a sharp knife or a mandoline slicer to get even slices, which makes them look nice and helps them pickle evenly.
2. Make the Brine:
In a small saucepan, mix the white vinegar, water, granulated sugar, and salt. Heat over medium heat, stirring occasionally until the sugar and salt dissolve completely. Once it’s mixed well, remove it from the heat and allow it to cool to room temperature.
3. Prepare the Jar:
If you’re using optional seasonings, place the whole black peppercorns, mustard seeds, and smashed garlic cloves at the bottom of a clean jar or container. This way, they can infuse their flavors into the pickles.
4. Layer the Vegetables:
Now, add the sliced onions and cucumbers into the jar, layering them nicely for a good presentation.
5. Pour the Brine:
Once your brine has cooled, carefully pour it over the sliced veggies. Make sure they are fully submerged in the liquid so they can soak up all that tangy goodness.
6. Chill and Enjoy:
Seal the jar or container tightly and place it in the refrigerator. Let them chill for at least 1 hour before you taste them. For even better results, let them pickle overnight.
7. Serve and Garnish:
When you’re ready to serve, you can garnish with fresh dill or coriander if you’d like. Enjoy these delicious pickles on tacos, sandwiches, burgers, or just as a snack!
8. Storage:
Keep your pickled onions and cucumbers in the refrigerator and enjoy them within 2 weeks for the best flavor and crunch!
These crisp, tangy pickled onions and cucumbers are a delightful addition to many dishes, enhancing flavor and adding a refreshing crunch!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Onions or Cucumbers?
Absolutely! While red onions and English or Kirby cucumbers are ideal for this recipe, you can use white or yellow onions for a different flavor profile. For cucumbers, any variety can work, but peeling regular cucumbers might help reduce bitterness.
How Long Do These Pickles Last in the Fridge?
Once prepared and refrigerated, these pickled onions and cucumbers are best enjoyed within 2 weeks. Make sure to keep them in an airtight container to maintain freshness.
Can I Adjust the Level of Sweetness in the Brine?
Yes! Feel free to adjust the sugar to your taste. If you prefer less sweetness, reduce the amount of sugar or use a sugar substitute like honey or agave syrup. Just remember that it may alter the overall flavor a bit!
What Else Can I Use Pickled Onions and Cucumbers For?
These pickles are incredibly versatile! They make a great topping for tacos, burgers, or sandwiches. You can also enjoy them in salads, as a side dish, or even straight from the jar as a tangy snack!
