Cuisine: pickle
Author: Mrs Butterfingers
Prep time: 15 mins
Cook time: 8 hours 15 mins
Total time: 8 hours 30 mins
English cucumbers and red onions make the perfect instant pickle.
  • ⅔ cups white-wine vinegar or apple-cider vinegar
  • ⅓ cup sugar
  • ⅛ teaspoon Kosher salt
  • 2 cups thinly sliced English cucumber, or any small, slender cucumber
  • 1½ cups thinly sliced onions
  • 2 tablespoons torn dill sprigs
  • 1 teaspoon whole peppercorns
  • 3 tablespoons extra-virgin olive oil
  1. In a medium bow, mix vinegar, sugar, and salt, stirring occasionally until sugar dissolves. Set aside.
  2. In a nonreactive bowl, combine cucumbers,onions, dill, and peppercorns.
  3. Add olive oil to reserved vinegar mixture and stir well.
  4. Pour over vegetables and toss to combine.
  5. Cover bowl and refrigerate for at least 8 hours before serving.
  6. Store pickles, refrigerated, for up to 5 days.
Recipe by Mrs. Butterfingers at