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quick onion pickles

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 Method Notes

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)

Method
 

First Prep The Veggies
  1. 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
  1. 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.