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.
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.