Pickled Cucumbers and Onions

These pickled cucumbers and onions are crunchy, tangy, and full of flavor: the ideal condiment for any meal! Add them…

Jan 14, 2025 - 15:35

These pickled cucumbers and onions are crunchy, tangy, and full of flavor: the ideal condiment for any meal! Add them to bowl meals, salads, sandwiches, and more.

We’ve got a condiment secret that will revolutionize all your meals, from bowl meals to sandwiches. Try these pickled cucumbers and onions! Now, if you’re a fan of pickled red onions like we are, you’ll know the magic: they add a tangy sweet crunch to everything they touch.

So we thought, why not try the concept with cucumbers, too? These pickled cucumbers and onions are perfect for adding a crunch to any meal. We originally made them for this Mediterranean-style falafel bowl, but they work with just about anything: cheese boards, sandwiches, tacos, and more! As cookbook authors who have made dozens of pickle recipes, trust us when we say—you are going to love them.

Ingredients in pickled cucumbers and onions

These pickled cucumbers and onions are quick pickles (aka refrigerator pickles), vegetables that have been marinated in a mixture of vinegar, salt, sugar, and water. They don’t require canning, so they’re not shelf stable like canned pickles—instead, you can store them refrigerated, where they can last for up to 1 month. Here are the ingredients in these pickles:

Cucumber: We like using English cucumber here, which has a thin skin and imperceptible seeds. You can also use standard cucumber if desired.
Red onion: This method works with white onions as well, but red onion has the best bright pink color.
White vinegar: White vinegar has the best straightforward flavor here. Another option is apple cider vinegar.
Granulated sugar: Sugar is essential to any pickle recipe to make the tangy flavor.
Salt and pepper: Salt is the other essential ingredient for pickles, which seasons the vegetables and inhibits the growth of bacteria.

Tips for making pickled cucumbers and onions

These quick pickled cucumbers and onions take only 5 minutes of hands on time, so it’s not difficult to make time for whipping up a jar.

Cut the vegetables as thin as possible; this makes the best texture in the final result.
Heat the brine until the sugar and salt are dissolved. You can also add other flavorings into the brine if you like, like dill seeds, peppercorns, or coriander seeds.
Allow to sit for at least 30 minutes for the full pickling effect. These are perfect for making in advance and throwing the jar in the fridge for meals throughout the week.

Storing leftovers

How long do homemade pickled cucumbers and onions red onions last? In a sealed container, pickled red onions last up to 1 month refrigerated. Because they are not canned pickles, they are not shelf-stable.

Ways to serve them

We know you’ll have great ideas for serving pickled cucumbers and onions: they are incredibly versatile! Here are a few of our top ways to use them:

Bowl meals like a falafel bowl, Mediterranean bowl, salmon bowl, shrimp bowl, and more
Salads like chopped salad, kale salad, and Mediterranean salad
Tacos like chickpea tacos or fish tacos
Sandwiches like chicken salad, chickpea salad sandwich, egg salad sandwich, falafel sandwich, or tofu sandwich

Dietary notes

This pickled cucumbers and onions recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.

Pickled Cucumbers and Onions

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These pickled cucumbers and onions are crunchy, tangy, and full of flavor: the ideal condiment for any meal! Add them to bowl meals, salads, sandwiches, and more.

Author: Sonja Overhiser
Prep Time: 5 minutes
Rest Time: 30 minutes
Cook Time: 0 minutes
Total Time: 35 minutes
Yield: 1 pint
Category: Pickles
Method: Pickled
Cuisine: American
Diet: Vegan

Ingredients

1 ½ cups thinly sliced red onion (about 1 medium)
1 ½ cups thinly sliced English cucumber (about 1/2 English cucumber)
¾ cup white vinegar
¾ cup water
3 tablespoons granulated sugar
2 teaspoons kosher salt
Fresh ground pepper, to taste

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Instructions

Thinly slice the red onion and cucumber.
In a small saucepan over high heat, heat the white vinegar, water, sugar, and salt. Whisk until the sugar and salt are dissolved and the mixture starts to simmer, about 2 to 3 minutes.
Place the onions and cucumbers in a jar or bowl. Pour over the brine, add some fresh ground pepper, and allow it to sit for at least 30 minutes. Transfer to the refrigerator and store refrigerated for up to 1 month.