Flavorful Pickled Red Onions and Cucumbers

I’ve always loved adding a bit of crunch and tang to my sandwiches and tacos. These pickled red onions and cucumbers have become a regular in my fridge – they’re so easy to make and add just the right kick to almost any meal. When I first started making them, I was surprised at how quick the process actually is. Now I whip up a batch whenever I notice my jar getting low.

The best part? These pickles aren’t just for special occasions. I’ll add them to my morning eggs, toss them on salads for lunch, or pile them onto burger nights with the family. They’re one of those simple additions that make everyday meals feel a little more special. Plus, the pink color of the onions always makes me smile when I open the fridge.

What Kind of Cucumber Should I Use?

English cucumbers (also called hothouse or seedless cucumbers) are the best choice for pickling since they have thinner skin, fewer seeds, and a more consistent texture than regular cucumbers. They’re the long ones usually wrapped in plastic at the grocery store, and their crisp texture holds up really well in the pickling liquid. If you can’t find English cucumbers, Persian cucumbers make a great substitute since they’re also thin-skinned and have minimal seeds. Regular garden cucumbers can work too, but you might want to peel them first and scoop out the seedy center to prevent your pickles from getting too watery.

Options for Substitutions

This quick pickle recipe is pretty adaptable – here’s what you can switch up:

• English cucumbers: Regular cucumbers work fine here, but remove the seeds first. Persian cucumbers are another good option and don’t need seeding.
• Red onion: While red onions give that nice pop of color, you can use white or sweet onions too. The taste will be a bit different, but still good!
• Rice vinegar: White vinegar or apple cider vinegar can work instead. If using white vinegar, you might want to add an extra tablespoon of sugar since it’s stronger. Rice vinegar gives the mildest flavor.
• Red pepper flakes: Skip these if you don’t like heat, or try black peppercorns instead. You could also use a fresh jalapeño, thinly sliced, for a different kind of kick.
• Granulated sugar: Regular white sugar works best, but honey can work too – just use a bit less (about 1/4 cup) since it’s sweeter. The texture of the brine will be slightly different but still tasty.

Watch Out for These Mistakes While Pickling

The biggest mistake when making pickled vegetables is slicing them too thick, which prevents the brine from properly penetrating – use a sharp knife or mandoline to get paper-thin, uniform slices that will pickle evenly and quickly. A common error is using hot water to make the brine, which can result in soggy cucumbers, so stick to room temperature water to maintain that satisfying crunch. To avoid bland pickles, make sure to thoroughly dissolve the sugar and salt in the vinegar mixture before adding it to your vegetables, and remember to let them cool completely to room temperature before sealing the jar. For the crispiest results, don’t skip the pre-salting step for your cucumbers – just sprinkle them with salt, let them sit for 15-20 minutes, and pat dry before adding to the pickling liquid.

What to Serve With Pickled Red Onions and Cucumbers?

These tangy pickled veggies are perfect for adding a bright, crisp crunch to all sorts of dishes! They’re great tucked into sandwiches or burgers, where they add a nice zip that cuts through rich meats and cheeses. I love piling them onto tacos, grain bowls, or salads when I want that extra punch of flavor. They also make a really good side dish for grilled meats or fatty dishes like pulled pork or brisket, since their acidity helps balance out heavier foods.

Storage Instructions

Keep Fresh: These pickled goodies will stay crunchy and flavorful when kept in their brine in an airtight jar or container in the fridge. They’ll keep really well for up to 2 weeks, and the flavors actually get better after the first few days!

Make Ahead: This is a perfect make-ahead recipe! I like to prepare a batch on Sunday for the week ahead. The longer these veggies sit in the pickling liquid, the more flavor they’ll soak up. Just give the jar a gentle shake every now and then to make sure everything stays well-mixed.

Quick Tip: If you notice the cucumbers and onions aren’t fully submerged in the brine after a few days, just push them back down with a clean spoon. This helps keep everything properly pickled and maintains that nice crisp texture we’re looking for.

Preparation Time	20-30 minutes
Cooking Time	0-10 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 200-250
• Protein: 2-4 g
• Fat: 0-1 g
• Carbohydrates: 50-60 g

Ingredients

• 1/4 tsp kosher salt
• 1/2 cup water
• 1 tsp red pepper flakes
• 1/3 cup granulated sugar
• 1 cup rice vinegar (I use Marukan rice vinegar)
• 1/2 red onion (thinly sliced)
• 2 large English cucumbers

Step 1: Prepare Cucumbers and Jars

Start by thoroughly washing and drying the cucumbers as well as the wide mouth jars you plan to use for the pickling process.

Ensure the lids are clean and fit tightly to prevent any leaks.

Step 2: Slice and Mix Ingredients

Using a sharpened knife or a mandoline, thinly slice the cucumbers.

Place the sliced cucumbers into a mixing bowl and toss them with thinly sliced red onion, red chili flakes, and salt to evenly distribute the flavors.

Once mixed, pack this cucumber mixture tightly into the clean jars.

Step 3: Prepare and Pour the Vinegar Mixture

In a large measuring cup, combine rice vinegar, water, and sugar.

Whisk the mixture until the sugar is thoroughly dissolved to create a balanced pickling liquid.

Carefully pour this vinegar mixture over the cucumbers and onions in the jars.

Gently tap or press down the contents to settle them, ensuring the jars are packed to the top.

Step 4: Seal, Refrigerate, and Enjoy

Seal the jars with the clean, tight-fitting lids and refrigerate them for at least 30 minutes to allow the flavors to meld.

For optimal taste and texture, use your pickled cucumbers within 3 to 7 days.