Old-Fashioned Pickled Cucumbers and Onions Recipe
A crisp, tangy, lightly sweet refrigerator pickle made with sliced cucumbers, red onion, vinegar, and simple pantry seasonings.
Equipment
- 1 Cutting board
- 1 Chef's knife
- 1 small saucepan for warming the brine
- 1 large bowl or use a large glass jar
- 1 glass jar for chilling and storing
Ingredients
For the vegetables
- 2 large cucumbers thinly sliced
- 1 medium red onion thinly sliced
For the brine
- 1 cup white vinegar
- 1 cup water
- 1/3 cup granulated sugar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon celery seed
- 1/4 teaspoon mustard seed
Instructions
Prepare the vegetables
- Wash the cucumbers and slice them into thin rounds. Thinly slice the red onion into half-moons or rings.
- Place the sliced cucumbers and onions in a large bowl or pack them into a clean glass jar, separating the onion slices as needed.
Make the brine
- In a small saucepan, combine the white vinegar, water, sugar, kosher salt, black pepper, celery seed, and mustard seed.
- Warm over medium heat, stirring until the sugar and salt dissolve, about 3 to 5 minutes. Do not boil for long or reduce the liquid.
- Remove the brine from the heat and let it cool for 5 to 10 minutes, until warm but not boiling hot.
Pickle and chill
- Pour the warm brine over the cucumbers and onions, making sure the vegetables are mostly submerged.
- Let cool to room temperature, then cover and refrigerate for at least 2 hours. For best flavor, chill 6 to 12 hours before serving.
- Stir or shake gently before serving. Serve cold with a slotted spoon.
Notes
Use fresh, firm cucumbers for the crispest texture. Red onion gives great color, but sweet onion also works. Store refrigerated and enjoy within 4 to 5 days; these are refrigerator pickles, not shelf-stable canned pickles.