Pickled Red Onions and Cucumbers

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.

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Quick Pickled Red Onions and Cucumbers

THIS PICKLED RED ONIONS AND CUCUMBERS RECIPE IS FRESH, ZIPPY, MOUTH PUCKERING AND WILL QUICKLY BECOME YOUR FAVORITE TOPPING FOR SO MANY DISHES.

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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.

Lastly, let cool, and refrigerate.

Notes

These keep really well, although I eat them usually in about 4-5 days.

Note: I use plastic lids when using vinegar (as the vinegar can degrade metal lids). I use something like these.