During the warm spring and summer months, chilled dishes ease the burden of the heat. A popular barbecue and picnic selection, pickled cucumbers with onions is just such a chilled dish. Prepared through a quick pickling process, cucumbers and onions do require light cooking, so plan ahead for around 20 minutes of preparation and four hours of chilling. When ready, the sour, acidic flavours of your pickles pair well with fried food and barbecue selections.
Slice your cucumbers and onions. Slice size can vary on personal taste, but thinner slices will pickle more thoroughly, so shoot for a 1/2 inch or less in thickness.
Place sliced onions and cucumbers in a mixing bowl with a pinch of salt and 2 tbsp of dill sprigs, if you choose to use them. Set bowl aside.
Pour your vinegar, sugar, salt and allspice berries into a small pot and place it over medium-high heat. Stir the liquid as the sugar dissolves and it comes to a simmer.
Remove pot from heat and pour the contents over the onion and cucumber mixture. Stir contents to ensure an even coating, then cool the mixture to room temperature.
Cover the pickled mixture, once cooled to room temperature, and refrigerate for no less than four hours before serving.
Things you need
- 1 cucumber
- 1/2 small red onion
- 2 tbsp dill sprigs
- 1 1/2 cups white vinegar
- 1 cup sugar
- 1/4 tsp kosher salt
- 5 to 6 allspice berries