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Old-Fashioned Pickled Cucumbers and Onions Recipe

A simple refrigerator pickle made with crisp cucumbers, thinly sliced onions, vinegar, sugar, and pantry seasonings.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 51
Ingredients Equipment Method Notes

Ingredients
  

For the Pickles
  • 4 medium cucumbers thinly sliced
  • 1 medium red onion very thinly sliced
For the Brine
  • 1 cup white vinegar
  • 1 cup water
  • 1/2 cup granulated sugar
  • 1 tablespoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon red pepper flakes optional

Equipment

  • 1 Cutting board
  • 1 Knife
  • 1 small saucepan
  • 1 large bowl or a large glass jar
  • 1 spoon for stirring and pressing vegetables into brine

Method
 

Prepare the vegetables
  1. Wash the cucumbers well and slice them into thin rounds. Slice the red onion very thinly.
  2. Place the sliced cucumbers and onions into a large bowl or clean glass jar, separating the onion slices as you go.
Make the brine
  1. In a small saucepan, combine the white vinegar, water, granulated sugar, kosher salt, black pepper, celery seed, and red pepper flakes if using.
  2. Heat over medium heat, stirring until the sugar and salt fully dissolve and the brine is hot and clear. Do not boil unnecessarily.
Pickle and chill
  1. Pour the warm brine over the cucumbers and onions, making sure the vegetables are mostly submerged.
  2. Let the mixture cool at room temperature for 20 to 30 minutes, pressing the vegetables down gently if needed.
  3. Cover and refrigerate for at least 2 hours before serving, or overnight for best flavor.
  4. Serve cold with a slotted spoon and keep refrigerated between servings.

Notes

Slice the cucumbers and onions thinly and evenly for the best texture. For best flavor, chill overnight. Store covered in the refrigerator and enjoy within 5 to 7 days.