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Crispy Pickled Red Onions and Cucumbers

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A tangy and vibrant recipe for pickling red onions and cucumbers, perfect for enhancing salads, sandwiches, or as a side dish.

Ingredients

Scale
  • 2 red onions, thinly sliced
  • 1 cucumber, thinly sliced
  • 1 cup vinegar (white or apple cider)
  • 1 cup water
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
  • 1 bay leaf

Instructions

  1. Combine Ingredients: In a medium saucepan, combine vinegar, water, sugar, salt, black peppercorns, mustard seeds, and bay leaf. Bring to a boil, stirring occasionally to ensure everything is dissolved smoothly.
  2. Cool Down the Brine: Once boiling, remove the saucepan from heat and let the mixture cool slightly. A few minutes should do; you want it warm, not scalding.
  3. Prepare the Veggies: Place the sliced red onions and cucumbers in a clean jar or container. This is where the flavor magic happens, so feel free to layer them for a beautiful presentation.
  4. Pour the Brine: Carefully pour the warm pickling liquid over the veggies, making sure they are fully submerged. Watch as they soak up all that delicious flavor!
  5. Chill Out: Allow the jar to cool to room temperature. After that, seal it and refrigerate for at least 1 hour before serving. The longer they sit, the more flavorful they become, so if you can hold off a little longer, do!
  6. Enjoy the Zing: Once ready, enjoy these tangy delights as a topping on salads, sandwiches, or as a vibrant side dish to any meal.

Notes

Store your pickled onions and cucumbers in the refrigerator in a sealed container for up to two weeks. Fresh ingredients lead to the best results.

Nutrition

Find it online: https://cookingwithmayaa.com/crispy-pickled-red-onions-and-cucumbers/

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