Description
Thinly sliced cucumbers and red onions soak in a warm vinegar brine laced with mustard seeds and peppercorns. After a short chill, they turn crisp and tangy, adding a refreshing crunch to any meal.
Ingredients
- 1 cup water
- 1 cup white vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 1 teaspoon mustard seeds
- 1/2 teaspoon black peppercorns
- 1 medium cucumber
- 1 small red onion
Instructions
- Thinly slice the cucumber and onion using a sharp knife or mandoline.
- In a small saucepan combine water vinegar sugar salt mustard seeds and peppercorns and bring to a gentle simmer stirring until sugar and salt dissolve.
- Remove the brine from heat and let it cool slightly.
- Pack the cucumber and onion slices into a clean jar or airtight container.
- Pour the warm brine over the slices ensuring they are fully submerged.
- Let the mixture cool to room temperature then seal the container and refrigerate for at least one hour before serving.
Notes
- Store pickles in the refrigerator and use within two weeks for best flavor.
- Adjust sugar and salt to taste if you prefer sweeter or more savory pickles.
- You can add fresh dill or sliced jalapeños for extra flavor variations.
- These pickles are great served alongside sandwiches salads or grilled meats.