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Pickled Cucumber And Red Onion

By
Test Kitchen
Summer 2022
These quick-pickled cucumbers and red onions are steeped in a simple vinegar brine with fresh dill, creating a bright and crunchy condiment. Easy to make and ready in just a few hours, they bring a fresh, zesty touch to any dish.

Recipe Information

Total Time:
Yield:
3 cups

Ingredients

2½ cups sliced English cucumbers

½ cup sliced and halved small red onion

4 sprigs fresh dill

1 cup water

1 cup distilled white vinegar

2 teaspoons coarse kosher salt

1 teaspoon granulated sugar

Directions

  1. In a medium bowl, toss together cucumbers, red onion and dill. Fill one 1-quart jar with vegetables; set aside.
  2. For brine, in a small saucepan, stir together water, vinegar, salt and sugar. Bring to a boil, stirring to dissolve salt and sugar.
  3. Pour hot brine over vegetables in jar. Cool to room temperature. Cover and refrigerate at least 2 hours or up to 2 weeks.

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