When I say these are QUICK Pickled Cucumbers and Onions, I am not kidding. Simply whisk together the vinegar/sugar mixture, slice the cucumbers and onions and stir them up. Refrigerate for 1 hour, up to 24 hours. They are perfectly tangy and crunchy. Pile them high on them to this Bulgogi Burger (photo below) or really any Burger, also great as a condiment to Asian food and BBQ.
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Ingredients
English Cucumber – these are the long cucumbers in the grocery store that usually come wrapped in plastic wrap. They may also be called hot house cucumbers, seedless cucumbers, or burpless cucumbers. They are crisper and denser than a garden cucumber. They also have thinner skin and less (to no) seeds.
Red Onion – a red onion gives the cucumbers a little bite and depth of flavor.
Rice Wine Vinegar – you can find rice wine vinegar with the Asian foods in the grocery store. It is a mild vinegar with a lovely flavor. Buy the natural or unseasoned vinegar- ((but if you bought or have the seasoned, that will work too)).
Sugar – a little sugar balances the flavors of the vinegar perfectly.
Canola or Vegetable Oil – just a little oil helps to emulsify the pickle liquid. You only need a little so canola or vegetable oil is the right choice here.
Red Pepper Flakes & Kosher Salt – just a light seasoning is all the pickled cucumbers and onion need.
How To Make Quick Pickled Cucumber & Onion Slices
Slice Cucumbers & Onions
Slice the cucumbers and onions very thin. I like to use a mandoline on the thinnest setting for the job. But a sharp knife will work great too.
This OXO Mandoline Slicer is under $30 and is great for home kitchen use!
Make Pickle Liquid
Mix all the pickle liquid ingredients together; vinegar, sugar, oil, salt, pepper flakes. Whisk well so the sugar melts into the vinegar.
Mix
Add the pickle liquid to the cucumbers and onions and stir to combine.
Refrigerate
Cover the bowl and refrigerate for 1 hour up to 24 hours.
Use!
Goes great on this Bulgogi Burger! Also perfect as a side dish to Asian Cuisine, BBQ or anywhere you want a vinegary crunch.
More Condiments
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Quick Pickled Cucumber & Onion Recipe
Ingredients
- 1 large English seedless cucumber - very thinly sliced
- ¼ of a small red onion - very thinly sliced
- ½ cup rice wine vinegar - natural/not seasoned
- 3 Tbsp. sugar
- 2 Tbsp. vegetable or canola oil
- ½ tsp. kosher salt
- ½ tsp. crushed red pepper flakes
Instructions
- In the bottom of a medium bowl whisk together the rice wine vinegar, sugar, salt, crushed red pepper flakes and oil until the sugar starts to dissolve.½ cup rice wine vinegar, 3 Tbsp. sugar, 2 Tbsp. vegetable or canola oil, ½ tsp. kosher salt, ½ tsp. crushed red pepper flakes
- Add the sliced cucumber and onion to the mixture and toss to coat thoroughly.1 large English seedless cucumber, ¼ of a small red onion
- Cover and refrigerate for at least 1 hour and up to 24 before serving.
Uses
- Great anywhere you would use a pickle; classic burgers, bulgogi burger, chicken sandwiches, or side dish for Asian cuisine.The vinegary crunch is also great to balance heavier cuisines like BBQ or fried foods.
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I’ll email this recipe to you, so you can come back to it later!
Susie Weinrich
Perfectly tangy and crunchy. Loved these on top of our burgers