Best Quick Pickle Cucumbers And Onions Recipes

QUICK PICKLE - CUCUMBERS AND ONIONS RECIPE - (4.6/5)

Quick Pickle - Cucumbers and Onions Recipe - (4.6/5) image

Provided by Kathy_Hester

Number Of Ingredients 6

Ingredients

1 cup sliced cucumber (About 1/2 English cucmber or 2 small regular cukes)
1/4 to 1/2 cup thinly sliced onion (you can minced them if you prefer)
1/2 cup white vinegar
1/2 cup apple cider vinegar
1 to 2 teaspoons agave nectar, to taste
1/4 to 1/2 teaspoon salt, to taste

Steps:

Layer your veggies in a small pyrex dish or in a mason jar. Mix the rest of te ingredients together in a measuring cup. Taste and adjust agave and salt to your taste. You can also add in fresh dill, thyme, or other veggies. Let sit overnight if possible and enjoy as a side or on a salad.

EASY REFRIGERATOR PICKLES

Easy Refrigerator Pickles image

This easy refrigerator pickles recipe is a great way to use cucumbers and onions from the garden. Here in Upstate New York, we have an abundance of cucumbers. -Catherine Seibold, Elma, New York

Provided by Taste of Home

Time 20m

Yield 6 cups.

Number Of Ingredients 9

Ingredients

6 cups thinly sliced cucumbers
2 cups thinly sliced onions
1-1/2 cups sugar
1-1/2 cups cider vinegar
1/2 teaspoon salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
1/2 teaspoon ground turmeric
1/2 teaspoon ground cloves

Steps:

Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving.

Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

PICKLED CUCUMBERS AND RED ONION

Pickled Cucumbers and Red Onion image

Provided by Tyler Florence

Categories side-dish

Time 5h20m

Yield about 3 to 4 cups

Number Of Ingredients 7

Ingredients

1 hothouse seedless cucumber
1/2 small red onion
2 tablespoons fresh picked dill sprigs
1 1/2 cups white vinegar
1 cup sugar
5 to 6 allspice berries
1/4 teaspoon kosher salt

Steps:

Using a mandoline or sharp knife, finely slice the cucumbers and red onion. Put in a mixing bowl with the dill sprigs and a pinch of salt while you prepare the pickling solution.
In a small pot over medium heat, combine white vinegar, sugar, allspice and salt. Stir well until the liquid is simmering and the sugar has completely dissolved. Pour pickling liquid over red onion and cucumbers and stir to ensure everything is evenly coated. Allow to cool to room temperature, then cover with plastic wrap (press the plastic wrap down onto the cucumbers so there is no air) and refrigerate. Chill for at least 4 hours to cool completely before serving.

QUICK-PICKLE CUCUMBERS AND ONIONS

Quick-Pickle Cucumbers and Onions image

Don't skip this summer staple.

Provided by Sheri Castle

Time 1h10m

Yield 1 quart

Number Of Ingredients 8

Ingredients

3 cups fresh cucumbers, thinly sliced (peeled if necessary)
½ - 1 cup onions, thinly sliced
1 garlic clove, finely chopped (optional)
1 cup white distilled or apple cider vinegar
1 cup water
2 tablespoons sugar, or to taste
2 teaspoons salt, or to taste
1 teaspoon ground black pepper, or to taste

Steps:

Place the cucumbers and onions in a clean 1-quart jar with a tight-fitting lid. Add the garlic, if using. Combine the vinegar, water, sugar, salt, and pepper in a measuring cup and stir until the sugar and salt dissolve. Pour into the jar, making sure the vegetables are submerged. Cover and refrigerate until chilled. The vegetables keep for about a week.

QUICK CUCUMBER AND RED-ONION PICKLED SALAD

Quick Cucumber and Red-Onion Pickled Salad image

This Quick Cucumber and Red-Onion Pickled Salad is best when served very cold.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 5

Ingredients

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.