Best Pickled Cucumbers And Red Onion Recipes

Pickled Cucumber, Red Onion, and Radishes image

Provided by Martha Stewart

Yield Makes about 4 cups

Number Of Ingredients 9

1 English cucumber, sliced into 1/4-inch-thick rounds
1 small red onion, sliced into 1/8-inch-thick rounds
8 radishes, sliced into 1/8-inch-thick rounds
1/4 cup coarse salt
2 cups cider vinegar
1 cup sugar
1 tablespoon whole black peppercorns
2 teaspoons mustard seeds
2 teaspoons whole coriander seeds

Steps:

Toss vegetables with 2 tablespoons salt in a large colander set over a bowl, and refrigerate for 1 hour. Rinse well, pat dry, and place vegetables in a clean glass jar or glass bowl. Bring remaining 2 tablespoons salt, the vinegar, sugar, peppercorns, mustard and coriander seeds to a simmer in a small saucepan over medium heat. Simmer for 5 minutes. Pour over vegetables, and let cool for 1 hour. Cover, and refrigerate overnight or up to 3 weeks.

Pickled Cucumber Salad with Red Onions and Feta image

Provided by Kelsey Nixon

Time 1h15m

Yield 6 servings

Number Of Ingredients 7

2 large cucumbers, peeled and cut into 1/4-inch thick slices
1 red onion, thinly sliced
Kosher salt and freshly cracked black pepper
1/2 cup rice wine vinegar
1 tablespoon sugar
1/2 cup crumbled feta cheese
1/4 cup loosely packed chopped fresh dill, plus a few fronds for garnish

Steps:

Place the cucumbers and onions in a large serving bowl. Season with salt and pepper. In a small glass measuring cup, whisk together the rice vinegar and sugar. Pour over the cucumbers and onions and toss to combine. Cover tightly and chill in the refrigerator for at least 1 hour to allow the flavors to develop.
Top with the feta cheese and fresh dill just before serving.

Quick Cucumber and Red-Onion Pickled Salad image

Provided by Martha Stewart

Number Of Ingredients 5

1 large red onion, peeled and very thinly sliced
2 large cucumbers, peeled if waxed, cut into 1/4-inch-thick slices
Coarse salt and freshly ground pepper
3 tablespoons rice-wine vinegar
1/4 cup loosely packed fresh dill, picked from thick stems, or more to taste

Steps:

Place sliced onion and cucumbers in a serving bowl. Season with salt and pepper, and sprinkle with rice-wine vinegar. Toss to combine, and transfer to refrigerator to chill, about 30 minutes.
Just before serving, scatter dill over salad, and toss well.

Pickled Onion and Cucumber image

Provided by Fauve

Categories Onions

Time 20m

Yield 2 gallons

Number Of Ingredients 5

5 lbs sweet onions, thinly sliced and separated into rings
8 medium cucumbers, thinly sliced
1 gallon white vinegar (5% acidity)
2 teaspoons pepper
1 teaspoon salt