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.
- 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)
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.
Lastly, let cool, and refrigerate.
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.