I love having pickled cucumbers and onions on hand. These are so amazingly delicious and go with always anything. This specific recipe of pickled onions and cucumbers has a sweet hint to them. They have the perfect amount of sweetness to the tang of the vinegar. Read along to see how I made this vinegar picked cucumbers.

Frequently Asked Questions About Pickled Cucumbers

How do you make pickled cucumbers?

When pickling cucumbers, you’ll use your usual rules of thumb as you would to pickle anything. You must be sure that you have at least equal parts or more vinegar to water ratio. This is to ensure that they will be safe to eat for weeks on end without letting bacteria to grow.

How long do pickled cucumbers last?

This recipe is considered a refrigerator pickle recipe. Meaning that we’re not doing a hot bath afterwards and they are made with a cold brine. They will last anywhere from 3-4 weeks in the refrigerator. You’ll get the best flavor and crunch at about 2-3 weeks.

Equipment You Will Need

This exact recipe will make three 16 ounce jars. You could divvy Other equipment I used

Ingredients You Will Need

Cucumbers:

I used 3-4 large cucumbers with the skin peeled off.

Red Onion:

I thinly sliced a whole red onion. You can use as much as you want.

Vinegar:

I used one cup of apple cider vinegar and half a cup of white vinegar. I feel like this makes the flavor still tart, but milder.

Water:

This will dilute down he vinegar.

Seasonings:

I used salt, sugar, black peppercorns and celery seeds. The sugar makes the pickles have a sweet hint that is so delicious!

Step by Step How to Make These Pickled Cucumbers and Onions

step one

Peel your cucumbers and slice them up into 1/2-inch-thick slices. Then, slice your red onion. Add the cucumber slices, onion slices and peppercorns amongst your jars.

step two

In a large mixing bowl, combine your two vinegars, water, sugar, salt and celery seed. Mix thoroughly then add the brine to each jar all the way to the top. Seal with the lid then refrigerate for at least 3 days until serving. Best results are around 2 weeks of refrigeration. Store up to one month. Enjoy!

Pickled Cucumbers and Onions

Print Recipe Pin Recipe

Prep 10

Refrigeration Time 3

Servings 6

Equipment

3 16oz Mason Jars

Vegetable Peeler
Measuring Cups
Mixing Bowls

Spoon

Ingredients

3-4 large Cucumbers
1 Red Onion

1 cup Apple Cider Vinegar
1/2 cup White Vinger
1/2 cup Water

1/2 cup Sugar
1 tsp Salt
1 tbsp Peppercorns

1 tsp Celery Seed

Instructions

Peel your cucumbers and slice them up into 1/2-inch-thick slices. Then, slice your red onion. Add the cucumber slices, onion slices and peppercorns amongst your jars.
In a large mixing bowl, combine your two vinegars, water, sugar, salt and celery seed. Mix thoroughly then add the brine to each jar all the way to the top. Seal with the lid then refrigerate for at least 3 days until serving. Best results are around 2 weeks of refrigeration. Store up to one month. Enjoy!

Before You Go…

Please let me know if you try these picked cucumbers and onions. What did you think? Do you ever can or pickle any veggies? Let me know here or in the comments below. I’d love to hear from you!