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