Quick Pickled Cucumbers and Onions
These Quick Pickled Cucumbers and Onions are crisp, tangy, and ready in just a few hours! Made with English cucumbers, sweet Vidalia and red onion, rice vinegar, sugar, and fresh dill, this easy refrigerator pickle adds bright flavor to burgers, sandwiches, or any meal.
Ingredients
- 3 cucumbers English - thinly sliced
- 1 onion Vidalia sweet - thinly sliced
- 1 small red onion thinly sliced
- 2 teaspoons kosher salt
- ½ teaspoon black pepper freshly ground
- 1 cup hot water
- ½ cup rice vinegar
- ¼ cup granulated sugar
- 2 tablespoons fresh dill chopped
Instructions
- Place cucumbers, Vidalia onion, and red onion in a large glass bowl. Toss with kosher salt and black pepper.
- In a separate bowl, dissolve sugar in hot water, then stir in rice vinegar.
- Pour the brine over the vegetables and stir gently.
- Add dill and mix to combine.
- Cover and refrigerate for at least 2 hours, or overnight for best flavor.
Notes
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
Storage Notes
Keep in an airtight container in the refrigerator for up to 1 week.Nutrition
Serving: 1servingCalories: 69kcalCarbohydrates: 15gProtein: 1gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 780mgPotassium: 261mgFiber: 2gSugar: 12gVitamin A: 120IUVitamin C: 8mgCalcium: 32mgIron: 0.4mg
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