Quick Pickled Red Onions and Cucumbers
A no-cook recipe for quick pickled red onions and cucumbers made with simple pantry ingredients. Bright, crunchy, and ready in minutes — perfect for sandwiches, salads, and bowls.
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Cost: $3
Servings: 6 servings
Equipment
- sharp knife
- cutting board
- Measuring cups and spoons
- Mason jar or large glass jar with lid
- fork or whisk
- Madoline Optional but makes very thin, even slices
Ingredients
- 1 medium red onion thinly sliced
- 4 Persian or mini cucumbers sliced
- ¾ cup white distilled vinegar
- ¾ cup water
- 2 tablespoons sugar
- 1 tablespoon kosher salt
Instructions
- Thinly slice the red onion and slice the Persian cucumbers into disks or your preferred shape. Place them in a bowl or large jar.
- In a separate bowl or measuring cup, whisk together the white vinegar, water, sugar, and kosher salt until dissolved.
- Pour the pickling liquid over the onions and cucumbers, pressing them down gently so they are submerged.
- Let rest for at least 15 minutes before serving, or refrigerate for several hours or overnight for deeper flavor.
Notes
- White distilled vinegar gives a clean, classic pickle flavor, but red wine vinegar or apple cider vinegar can be used for a softer taste.
- Sugar can be replaced with honey or maple syrup for a slightly different sweetness.
- Persian cucumbers work best because their thin skin stays crisp without peeling.
- Flavor continues to develop overnight while remaining bright and fresh.
- Store covered in the refrigerator and use within 5–7 days for best texture.
Nutrition
Calories: 20kcal