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Classic Homemade Cucumber and Onions in Sweet Vinegar

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A simple and reliable recipe for crisp, tangy pickles made with cucumbers and onions soaked in a sweet vinegar brine. Perfect as a condiment for sandwiches, grilled meats, and salads.

Ingredients

Scale
  • 3 medium cucumbers, thinly sliced (about 1/4 inch thick)
  • 1 large white or yellow onion, thinly sliced
  • 1 cup (240 ml) white vinegar (apple cider vinegar can be substituted)
  • 1/2 cup (100 grams) granulated sugar
  • 1 cup (240 ml) water
  • 1 tablespoon salt (kosher or pickling salt preferred)
  • 1 teaspoon pickling spices (optional; mix of mustard seeds, peppercorns, coriander)

Instructions

  1. Wash the cucumbers thoroughly and slice them thinly, about 1/4 inch thick. Peel and thinly slice the onion similarly. Toss both in a mixing bowl.
  2. In a medium saucepan, combine white vinegar, water, sugar, salt, and pickling spices if using. Heat over medium heat, stirring occasionally, until sugar and salt dissolve completely, about 5 minutes. Do not boil.
  3. Pour the hot brine over the sliced cucumbers and onions. Stir gently to coat evenly. Let cool to room temperature, then cover with a lid or plastic wrap.
  4. Refrigerate for at least 4 hours, ideally 24 hours, to allow flavors to meld. Cucumbers will soften slightly but remain crunchy.
  5. Serve chilled as a tangy topping for sandwiches, grilled meats, or salads. Store refrigerated in a sealed glass jar and consume within two weeks.

Notes

For crisper pickles, salt cucumber slices and let sit for 30 minutes before rinsing and adding to brine. Avoid boiling the brine to preserve vinegar sharpness. Slice cucumbers and onions about 1/4 inch thick for best texture. Marinate at least 4 hours, preferably overnight. Use a clean fork to remove pickles from jar to prevent spoilage.

Nutrition

Keywords: pickles, cucumber pickles, sweet vinegar pickles, homemade pickles, cucumber and onion pickles, easy pickles, quick pickles, summer side dish

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