Go Back

Old-Fashioned Pickled Cucumbers and Onions Recipe

A crisp, tangy, lightly sweet refrigerator pickle made with fresh cucumbers, red onion, vinegar, and simple pantry spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 35
Ingredients Equipment Method Notes

Ingredients
  

For the cucumbers and onions
  • 2 large cucumbers thinly sliced
  • 1 medium red onion thinly sliced
For the pickling brine
  • 1 cup white vinegar
  • 1/2 cup water
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon mustard seeds

Equipment

  • 1 Cutting board
  • 1 knife
  • 1 small saucepan
  • 1 large bowl or a glass jar
  • 1 spoon for stirring brine

Method
 

Prepare the vegetables
  1. Wash the cucumbers well and slice them thinly. Slice the red onion into thin half-moons or rings.
  2. Place the sliced cucumbers and onions into a large bowl or a clean glass jar.
Make the brine
  1. In a small saucepan, combine the white vinegar, water, sugar, kosher salt, black pepper, celery seed, and mustard seeds.
  2. Heat over medium heat, stirring until the sugar and salt dissolve. Do not boil aggressively.
Assemble and chill
  1. Pour the warm brine over the cucumbers and onions, making sure the vegetables are well coated and mostly submerged.
  2. Let the mixture cool to room temperature, pressing the vegetables down lightly if needed.
  3. Cover and refrigerate for at least 2 hours before serving, or overnight for the best flavor.
  4. Serve chilled and store leftovers in the refrigerator.

Notes

Use firm fresh cucumbers for the best crunch. For a tarter pickle, reduce the sugar slightly. These are refrigerator pickles and should be kept chilled and enjoyed within 3 to 5 days.