Introduction

Oh, friends, let me tell you about a little kitchen magic that’s been absolutely transforming my meals lately! Remember those old-school pickle jars your grandma used to have, bursting with vibrant colors and tangy goodness? Well, this recipe for Crispy Pickled Red Onions and Cucumbers brings all that nostalgic joy right back to your kitchen, and the best part? It’s ridiculously easy and surprisingly quick to whip up. Seriously, one taste and you’ll understand why I’m so obsessed!

Why You’ll Love This Recipe

Fast: While they need to sit for a bit to get perfectly pickled, the actual prep time is mere minutes!
Easy: No fancy techniques required, just simple chopping and a gentle simmer.
Giftable: Jar them up beautifully, and you’ve got an amazing homemade gift for friends and family.
Crowd-pleasing: They’re the perfect tangy, crunchy addition to burgers, tacos, sandwiches, salads, and so much more. Everyone will be asking for the recipe!

Ingredients

Here’s what you’ll need to create this burst of flavor. Don’t worry, it’s all pretty pantry-friendly!

2 large English cucumbers: These have a wonderful crisp texture and fewer seeds, making them perfect for pickling.
1/2 red onion: For that beautiful color and a touch of zesty bite.
1/3 cup granulated sugar: To balance out the tanginess and add a hint of sweetness.
1/4 teaspoon kosher salt: Kosher salt dissolves nicely and gives you a clean salty flavor.
1 teaspoon red pepper flakes: For a little warmth and a beautiful speckled look. You can adjust this to your spice preference!
1 cup rice vinegar: This is our pickling liquid base! It’s mild and creates a lovely, bright flavor.
1/2 cup water: To dilute the vinegar just a touch.

How to Make It

Alright, let’s get these beauties made. It’s as easy as 1-2-3 (well, 7 steps, but they’re super simple!)

Prep Your Veggies: First things first, give your cucumbers and red onion a good wash. Then, thinly slice them. I like to use a mandoline for super even slices, but a sharp knife works just as well! You want them thin enough to absorb all that delicious pickling liquid.
Melt the Magic: Grab a medium saucepan. Add your granulated sugar, kosher salt, red pepper flakes, rice vinegar, and water.
Stir and Dissolve: Place the saucepan over medium heat. Stir everything gently until the sugar and salt have completely dissolved into the liquid. No grainy bits left behind!
Bring to a Simmer: Once everything is dissolved, let the liquid come to a gentle simmer. Just a little bubble, nothing too vigorous. Then, take it right off the heat.
Jar Them Up: Find yourself a clean glass jar or a good quality food-safe container. Pop your thinly sliced cucumbers and red onion into the jar. Pack them in there, but don’t squish them too much!
Pour the Pickle Potion: Carefully pour the hot pickling liquid over the vegetables in the jar. Make sure all those lovely slices are completely submerged. This is key for proper pickling!
Wait for Perfection: Now for the hardest part – waiting! Let the jar cool down to room temperature on your counter. Once it’s cooled, pop a lid on it and pop it into the refrigerator. You’ll want to let them chill for at least 24 hours before you dig in. This allows all those fantastic flavors to meld together beautifully.

Substitutions & Additions

Feeling adventurous? These pickles are super customizable!

Vinegar Swap: If you don’t have rice vinegar, apple cider vinegar or white wine vinegar can also work, though they might give a slightly different flavor profile.
Spice Level: Want them spicier? Add more red pepper flakes or a sliced jalapeño to the jar. For milder, just leave out the flakes.
Herbal Notes: A few sprigs of fresh dill, a crushed garlic clove, or some mustard seeds added to the jar before pouring the liquid can add wonderful layers of flavor.
Sweetness Adjustment: If you prefer them less sweet, you can slightly reduce the sugar, but be mindful that sugar also helps with preservation.

Tips for Success

Here are a few little secrets from my kitchen to yours to ensure your pickles are absolutely perfect:

Thin Slices are Key: I can’t stress this enough! The thinner you slice your cucumbers and onions, the more they’ll absorb the pickling liquid, resulting in a more flavorful and uniformly pickled product.
Use a Clean Jar: Always use a clean, sterilized jar to prevent any unwanted bacteria from spoiling your pickles.
Submergence is Crucial: Make sure those veggies are fully covered in the liquid. If they’re peeking out, they might not pickle evenly.
Prep Ahead: These are the ultimate prep-ahead item! Make a big batch at the beginning of the week, and you’ll have a fantastic topping for almost everything.

How to Store It

Once your pickles have had their 24-hour spa treatment in the fridge, they’re ready to enjoy! They’ll stay delightfully crunchy and flavorful in the refrigerator for about 2-3 weeks. Just make sure to keep them in an airtight container. I find they get even better after a few days!

FAQs

Got a few lingering questions? I’ve got you covered!

Q: How long do these pickles last?

A: In the refrigerator, these Crispy Pickled Red Onions and Cucumbers will stay delicious for about 2-3 weeks when stored in an airtight container.

Q: Can I use regular cucumbers instead of English cucumbers?

A: You can, but English cucumbers are preferred because they have fewer seeds and a thinner skin, making them ideal for pickling. If you use regular cucumbers, you might want to scoop out some of the seeds before slicing.

Q: Do I need to sterilize my jars?

A: While not strictly necessary for a short-term refrigerator pickle, it’s always a good practice to use clean jars to ensure the best quality and shelf life for your pickles.

Crispy Pickled Red Onions and Cucumbers

A quick and easy recipe for tangy, crunchy pickled red onions and cucumbers that are perfect for burgers, tacos, sandwiches, and salads. These nostalgic pickles are simple to make and a fantastic homemade gift.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 5

Equipment

Mandoline or sharp knife For thinly slicing vegetables
Medium saucepan
Glass jar or food-safe container Clean and sterilized is recommended

Ingredients

Vegetables

2 large English cucumbers Thinly sliced
0.5 red onion Thinly sliced

Pickling Liquid

0.33 cup granulated sugar
0.25 teaspoon kosher salt
1 teaspoon red pepper flakes Adjust to spice preference
1 cup rice vinegar
0.5 cup water

Instructions

Wash and thinly slice the cucumbers and red onion. A mandoline or sharp knife can be used for even slices.
In a medium saucepan, combine granulated sugar, kosher salt, red pepper flakes, rice vinegar, and water.
Place the saucepan over medium heat and stir until the sugar and salt are completely dissolved.
Bring the liquid to a gentle simmer, then remove from heat.
Place the sliced cucumbers and red onion into a clean glass jar or food-safe container.
Carefully pour the hot pickling liquid over the vegetables, ensuring they are fully submerged.
Let the jar cool to room temperature, then cover and refrigerate for at least 24 hours before serving.

Notes

For best results, slice vegetables thinly. Ensure vegetables are fully submerged in the pickling liquid. Store in an airtight container in the refrigerator for up to 2-3 weeks.