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Old-Fashioned Pickled Cucumbers and Onions Recipe

A crisp, tangy, lightly sweet refrigerator pickle made with sliced cucumbers, red onion, and a simple vinegar brine.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 48
Ingredients Equipment Method Notes

Ingredients
  

For the cucumbers and onions
  • 4 cups 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

Equipment

  • 1 Cutting board
  • 1 Chef's knife
  • 1 large bowl or glass jar for holding the cucumbers and onions
  • 1 small saucepan for warming the brine
  • 1 measuring cups and spoons

Method
 

Prepare the vegetables
  1. Wash the cucumbers well and slice them thinly. Thinly slice the red onion.
  2. Place the sliced cucumbers and onions in a large bowl or clean glass jar.
Make the brine
  1. In a small saucepan, combine the white vinegar, water, granulated sugar, kosher salt, black pepper, celery seed, and mustard seed.
  2. Warm over medium heat, stirring until the sugar and salt dissolve. Do not boil hard.
Assemble and chill
  1. Pour the warm brine over the cucumbers and onions, making sure they are evenly coated and mostly submerged.
  2. Let the mixture cool to room temperature.
  3. Cover and refrigerate for at least 2 hours before serving, stirring once or twice during chilling if desired.
  4. Serve cold with some of the brine spooned over the top.

Notes

Slice the vegetables evenly for the best texture. Store refrigerated and enjoy within 4 days. This is a refrigerator pickle and is not intended for shelf-stable canning.