Quick Pickled Cucumbers.
Ingredients:
2 large cucumbers (thinly sliced)
1 small red onion (thinly sliced)
1/2 cup white vinegar
1/4 cup water
2 tablespoons sugar (adjust to taste)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon mustard seeds (optional)
1 tablespoon chopped fresh dill (or 1/2 tsp dried dill)
Optional: pinch of red pepper flakes for heat
Instructions:
Prep the Veggies:
Wash and thinly slice cucumbers (use a mandoline if you have one).
Slice the red onion into thin rings.
Make the Pickling Brine:
In a small bowl, whisk together vinegar, water, sugar, salt, and pepper until sugar dissolves.
Add mustard seeds, dill, and red pepper flakes if using.
Combine:
In a large bowl or jar, layer the cucumbers and onions.
Pour the brine over the top until everything is submerged.
Chill & Marinate:
Cover and refrigerate for at least 1–2 hours (better overnight) to let flavors meld.
Serve:
Toss before serving and enjoy chilled as a refreshing side dish.
Tips:
Use Persian or English cucumbers for fewer seeds and crisper texture.
Lasts up to 5 days in the fridge.
Great with grilled meats, sandwiches, or as a topping for rice bowls.