Pickled Cucumber and Red Onion

Caper and Olive
by Caper and Olive
12 oz jar
4 hr 20 min

It's Spring!!! The days are getting longer and the weather is starting to warm up! If you are anything like me, your thoughts turn from comfort food to lighten, brighter flavors and grilling!

I LOVE pickled cucumbers and adding the red onion in just adds this amazing layer of flavor that is somewhere in between sweet and tangy.... the perfect addition! This side can be used to top fish tacos, sweet and sour meatballs, shrimp or chicken fajitas and so much more. I think my favorite is on fish tacos icon

The pickling liquid is easy to put together and really the whole thing comes together in a snap! Jar it up and place in in the refrigerator in the morning and it will be ready for your dinner at night. Can't wait for you all to try this one!

Pickled Cucumber and Red Onion
Recipe details
  • 12  oz jar
  • Prep time: 20 Minutes Cook time: 4 Hours Total time: 4 hr 20 min
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  • 1 hothouse cucumber
  • 1/2 large red onion
  • 3/4 cup apple cider vinegar
  • 3/4 cup white vinegar
  • 1 cup sugar
  • 2 bay leaves
  • 1 tsp whole black peppercorns
  • 2 tbsp fresh dill, chopped

In a 2 quart saucepan, add the cider vinegar, white vinegar, sugar, bay leaves and whole black peppercorns. Turn the heat on medium and stir gently until the sugar is dissolved completely. Turn the heat to low and let simmer for about 4 minutes. Let cool for 10 minutes before pouring over the cucumbers and red onions.
Meanwhile, with a mandolin, slice the cucumber and red onion about an 1/8 of an inch thick. Place both in a large mixing bowl and cover with the sugar/vinegar pickling liquid. Add in the chopped dill and stir to combine. Cover with saran wrap and let stand for at least 4 hours. Transfer the cucumber and red onion along with about a half a cup of the pickling liquid into a 12 oz. mason jar. 
Keeps refrigerated 1 week.
Caper and Olive
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