					
										 Share The Yum On Facebook									
																	
										Pin this recipe for later!									
																	
										Share The Yum On Facebook									
																	
										Pin this recipe for later!

Alright, pals! Gather around because I’ve got one hot-off-the-kitchen recipe you absolutely want in your life: Easy Pickled Cucumbers and Onions. Why are we so jazzed about it, you ask? Well, this little number is tangy, crunchy, and just the right amount of zesty zing — perfect for sprucing up your dull sandwich or as the sidekick for your BBQ nights. Plus, it makes me feel like a kitchen wizard even on my most chaotic days. Trust me, once you’ve tasted this, there’s no going back.

You know how some things just become part of the family’s DNA? Well, that’s this recipe for us. Picture this: my husband tiptoeing into the kitchen at midnight, all stealthy-like, just to munch on these straight from the jar. Yep, it’s a whole mood. It’s also the thing I whip up when I need something impressive but low-effort — like when the in-laws drop by. Family favorite? More like survival staple!

🧡

MORE OF OUR FAVORITE…

Tasty Elote Pasta Salads

Why You’ll Love This Easy Pickled Cucumbers and Onions

1. It’s like a flavor explosion – crunchy, tangy magic in a jar.
2. Takes your meal from drab to fab with zero effort.
3. Bonus: it’s a certified show-off dish, without any crazy kitchen skills required.
4. Midnight snack pals? Yes, please. They’re just as delish straight from the fridge in your pajamas.

How to Make It

Alrighty, you’re gonna love how easy this is. First things first, gather those cucumbers and onions like you’re on a scavenger hunt. Give them a good slice while bobbing to your favorite tune — a little groove always makes the kitchen magic happen.

Toss those slices in a bowl and act like you’re all about the artistry of layering. Now, it’s bath time — vinegar, sugar, and some salt join the party, except it’s less of a soak and more of a marinate. Wait for the magic to happen, like Cinderella waiting for midnight, but don’t overthink it.

Happy accidents are welcome — last time I forgot the sugar and it was surprisingly decent. Experiment and embrace the chaos!

Ingredient Notes

– Cucumbers: These crunchy lil guys are the stars. Go for the fresher ones — I once used a wrinkly old cucumber, and well, let’s just forget that happened.
– Onions: Red onions give that pop of color and make you feel like a food stylist without any stress. Go wild.
– Vinegar: Apple cider or white? Both work. Reminds me of the time I ran out of apple cider vinegar and decided to walk on the wild side — no regrets.
– Sugar: Balance is key. A sweet kiss in a tangy bath. Halve it if you’re feeling less sweet or overindulged last weekend.

Recipe Steps

1. Slice those cucumbers and onions nice and thin.
2. Layer them all artistic-like in a bowl.
3. Pour over the magical concoction of vinegar, sugar, and salt.
4. Let them marinate until they’re just soaking up all the goodness.

What to Serve It With

Tips & Mistakes

– Tip: Play around with the sugar levels; less is more if you’re not into sweet.
– Mistake: Over-marinate and you’ll have something resembling a science experiment. Stop at crunchy perfection, please.

Storage Tips

Chill in the fridge for definite freshness. If you eat it straight from the jar (in front of the fridge on a lazy Sunday morning), I totally won’t judge. Tastes surprisingly breakfast-appropriate when paired with bacon.

Variations and Substitutions

Let’s be real. When the fridge is empty, I’ve swapped honey for sugar and never looked back. If you can’t find the exact ingredients, just wing it — it’s never the end of the world. Once, I skipped onions because, well, it was a day ending with ‘y’.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!