Pickled Cucumbers Recipe

Pickled Cucumbers and Red Onion

• Makes: about 3 to 4 cups
• Nutrition Per Serving: Serving Size: 1 of 4 servings Calories: 231, Total Fat: 0g, Saturated Fat: 0g, Carbohydrates: 55g, Fiber: 1g, Sugar: 52g, Protein: 1g, Cholesterol: 0mg, Sodium: 124mg
• Total Time: 5 hr 20 min
• Preparation: 10 min
• Inactive: 5 hr
• Cooking: 10 min

Ingredients

• 1 hothouse cucumber, seedless
• 1/2 small red onion
• 2 tbsp fresh dill (sprigs preferred)
• 1 1/2 cups white vinegar
• 1 cup granulated sugar
• 5 to 6 whole allspice berries
• 1/4 tsp kosher salt

Instructions

1. Slice the cucumber and red onion thinly using a mandoline or a sharp knife for even, uniform pieces; place them in a mixing bowl with the dill sprigs and a pinch of salt while you prepare the brine.
2. In a small saucepan over medium heat, combine the white vinegar, sugar, allspice berries, and kosher salt; stir and bring to a low simmer, cooking until the sugar fully dissolves.
3. Pour the hot pickling liquid over the sliced cucumbers and onions, stir to coat evenly, and allow the mixture to cool to room temperature.
4. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface to minimize air exposure, then refrigerate for at least 4 hours so the flavors develop and the pickles chill before serving.

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