Description
A simple and refreshing recipe for quick-pickled cucumbers and onions that requires no cooking. Perfect as a tangy side dish or condiment with a crisp texture and balanced sweet, salty, and tangy flavors.
Ingredients
Vegetables
- 3 cups fresh cucumbers, thinly sliced (peeled if necessary)
- 1/2 – 1 cup onions, thinly sliced
- 1 garlic clove, finely chopped (optional)
Pickling Brine
- 1 cup white distilled or apple cider vinegar
- 1 cup water
- 2 Tbsp. sugar, or to taste
- 2 tsp. salt, or to taste
- 1 tsp. ground black pepper, or to taste
Instructions
- Prepare vegetables: Thinly slice the cucumbers and onions. Peel the cucumbers if desired. Finely chop the garlic clove if you choose to use it.
- Fill the jar: Place the sliced cucumbers and onions into a clean 1-quart jar with a tight-fitting lid. Add the chopped garlic if using.
- Make the brine: In a measuring cup, combine the vinegar, water, sugar, salt, and black pepper. Stir well until the sugar and salt are fully dissolved, creating a balanced pickling liquid.
- Combine and refrigerate: Pour the brine over the vegetables in the jar, ensuring they are fully submerged. Seal the jar tightly with the lid and refrigerate until chilled, allowing the flavors to meld. The quick pickles keep fresh in the refrigerator for about one week.
Notes
- Use white distilled vinegar for a sharper taste or apple cider vinegar for a milder, fruitier flavor.
- You can adjust the sugar, salt, and pepper to suit your taste preferences.
- For crisper pickles, slice cucumbers thinner and refrigerate promptly.
- Optional garlic adds an extra depth of flavor.
- This recipe requires no cooking and is ready to eat after chilling.
- Consume within one week for best taste and freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: American
