Pickled Cucumbers and Onions

Sharing is caring!

This quick Pickled Cucumbers and Onions recipe produces wonderfully crispy, crunchy pickles with plenty of tang.

Pickled Cucumber slices and onion in a bowl.

 

Garden fresh cucumbers are everywhere right now. Buttermilk Cucumbers are probably my favorite way to eat cucumbers, but pickled cucumbers are great for when you have more cucumbers than you know what to do with.

To make Pickled Cucumbers and Onion, just make a quick brine of water, sugar, and vinegar and add the cucumbers and onions. I also like to add a little lemon juice and a few celery seeds.

You can add other things too. Summer squash, bell pepper, and even cherry tomatoes work nicely.

Pickled Cucumbers and Onions

 

Tips for Making Pickled Cucumbers and Onions

  • Mason jars are great for pickling cucumbers.
  • If you want your pickled cucumbers a little spicy, add a sliced jalapeno or 1/2 teaspoon crushed red pepper flakes.
  • White vinegar or apple cider vinegar can be used instead of rice wine vinegar.
  • You can use any type of cucumber you like. Cucumbers straight from the garden are best, either the large ones or the small pickling cucumbers. Use English cucumbers if you prefer fewer seeds.
  • These pickled cucumbers will keep at least 3 weeks refrigerated.

Serve these Pickled Cucumbers and Onions with burgers or hot dogs. They also taste great with pulled pork.

If you love the tang of vinegar, these cucumbers are just the snack for you.

Pickled Cucumbers and Onions

More Summer Recipes:

5 from 1 vote
Pickled Cucumber slices and onion in a bowl.
Pickled Cucumbers and Onions
Prep Time
15 mins
Cook Time
0 mins
Refrigerate
12 hrs
 

This quick Pickled Cucumbers and Onions recipe produces wonderfully crispy, crunchy pickles with plenty of tang. 

 



Course: Appetizer, Snack
Cuisine: Southern
Keyword: pickled cucumbers
Servings: 10
Calories: 73 kcal
Ingredients
  • 3/4 cup apple cider vinegar
  • 3/4 cup rice vinegar
  • 3/4 cup sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon lemon juice
  • 1/2 teaspoon celery seeds, optional
  • 4 small cucumbers
  • 1/2 large Vidalia onion
  • 1/2 large red onion
Instructions
  1. In a small saucepan, combine both vinegars, sugar, salt and lemon juice. Place over medium heat and stir until sugar is dissolved. Let cool 10 minutes.

  2. Place celery seeds, cucumbers, Vidalia onion, and red onion in a large bowl.

  3. Pour vinegar mixture over cucumbers. Cover and refrigerate at least 12 hours.

Recipe Notes

These Pickled Cucumbers and Onions will keep refrigerated for 3 to 4 weeks.

Nutrition Facts
Pickled Cucumbers and Onions
Amount Per Serving
Calories 73
* Percent Daily Values are based on a 2000 calorie diet.

Pickled Cucumbers and Onions

2 thoughts on “Pickled Cucumbers and Onions

  1. Awesome and very well described christin, thanks for the amazing dishes you shared with your community. I’m a big fan of your food recipes, and especially your capturing videos, just superb. It’s been a great to watch videos, it’s really help to tell everything in depth. Moreover, please do share more relevant helping dishes and try to add up kitchen items too, like cookware, dishes, steels products or related. Recently, I got one of the best recommendation of cookware item and I’m really happy after using that, I appreciate my friend Lisa, so I just want to share with spicysouthernkitchen community as well, you guys can check, I hope it will help. https://indoor2outdoor.com/best-stainless-steel-cookware/

    Once again Christin, thanks for the good work, I am hoping to see more beautiful in details materials from you.
    Best Wishes

  2. My father in law makes a version of these, and his dad did too. We call them Norway pickles because they are both from Norway, South Carolina. The lemon juice and celery seeds are an intriguing new addition though but I bet they are good!

Leave a Reply

Your email address will not be published. Required fields are marked *