This pickled red onions and cucumbers recipe is fresh, zippy, mouth puckering and will quickly become your favorite topping for so many dishes.
I first fell in love with pickled red onions when I found Umami Girl’s pickled onion recipe (which I love ~ definitely check out her blog too, she’s a sweet friend and blogger). Over time I found myself adding cucumbers to it, and making it a little different, so I thought I’d share my take on the recipe.
This pickled red onions and cucumbers recipe works well:
- tucked into wraps
- on top of sandwiches
- stuffed in collard rolls with hummus and tempeh
- as a great topper for soups
- on top of mexican flavored grains and beans
- over pizza (yep, I seriously do – I use lentil bread, top with hummus, artichoke hearts, and these glorious red onions and cucumbers),
- and so much more.
It’s the perfect tag-along for so many meals! And due to its irresistible sweet, crunchy, and tangy taste, I find myself adding it to (sort of) everything.
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Pickled Red Onion and Cucumber Recipe
- 1/2 red onion
- 1/2 cucumber
- 1/3 cup red wine vinegar
- 2/3 cup water
- 1 tsp salt
- 1 bay leaf
- freshly ground black pepper (two twists ~ alternatively, just use whole peppercorns, but they’re a bit spicy for me)
First prep the veggies. Using a mandolin, slice the onion and cucumber toss them so they’re evenly distributed. Add them to the jar, and add more onion/cucumber if they don’t yet come to the top. Place the bay leaf on top, and a grind of pepper.
Next, make the brine. In a small pot, combine the vinegar, water and salt and bring to a simmer. Pour the liquid carefully over the onions and cucumber mixture. Use a fork to submerge the mixture under the liquid.
Lastly, let cool, and refrigerate.
Note: I use plastic lids when using vinegar (as the vinegar can degrade metal lids). I use something like these.
For pint jars, these are the ones I use.
If you try this recipe, let us know! Feel free to leave a comment below, rate it, and tag your photo on Instagram so we see it ~ #LittleBitesOfJoy. We love sharing fan favorites! Thanks, friends!
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Quick Pickled Red Onions and Cucumbers
Ingredients
- 1/2 red onion
- 1/2 cucumber
- 1/3 cup red wine vinegar
- 2/3 cup water
- 1 tsp salt
- 1 bay leaf
- freshly ground pepper (two twists ~ alternatively, just use whole peppercorns, but they’re a bit spicy for me)
Instructions
First Prep The Veggies
- Using a mandolin, slice the onion and cucumber toss them so they’re evenly distributed. Add them to the jar, and add more onion/cucumber if they don’t yet come to the top. Place the bay leaf on top, and a grind of pepper.
Next Make The Brine
- In a small pot, combine the vinegar, water and salt and bring to a simmer. Pour the liquid carefully over the onions and cucumber mixture. Use a fork to submerge the mixture under the liquid.
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