Quick Pickled Cucumber & Onion Recipe
These are perfectly tangy & crunchy pickled Cucumber and Onion slices. Great side dish or condiment! Mix a vinegar/sugar pickle, add the sliced cucumbers & onions. Refrigerate for 1 hour up to 24 hours.Especially amazing on top of this Bulgogi Burger!
Servings 6 servings
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.
Notes
MANDONLIE SLICER: This is the OXO Mandoline Slicer that I have in my kitchen. It is under $30 and is great for home use!
