Quick-Pickled Cucumbers and Onions

Josh Woll_S5A8097

This quick pickling recipe is courtesy Chef Vivian Howard, and is featured in the Pickle Perfect episode of Season 3 of A Chef's Life. Continue

Yield: Makes about 4 cups

Cuisine:

Ingredients

  • 1 pound small, seedless cucumbers, cut into ΒΌ-inch rounds
  • 1 bunch spring onions, cut into rings or 1 medium sweet onion, thinly sliced
  • 1 (12-ounce) bottle unseasoned rice wine vinegar
  • 2 tablespoons sugar
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions

  1. Place the cucumbers and onions in a 1-quart jar with tight-fitting lid.
  2. Bring the vinegar, sugar, salt, and pepper to a simmer in a medium saucepan over medium-high heat, stirring until the sugar and salt dissolve, about 2 minutes. Pour the vinegar mixture over the cucumbers and onions, making sure the vegetables are submerged.
  3. Cover and refrigerate until chilled before serving. Store covered and refrigerated for up to 1 week.

Tips/Techniques

In this episode we show you how to make fermented pickles. That process takes days. If you don't have that kind of time and need pickles pronto, try this recipe for making quick pickles. - Vivian Howard
Produced by:

Original URL:

All trademarks and copyrights are the property of their respective owners.