Old Fashioned Cucumber And Onion Pickles
Bright, tangy cucumber and onion pickles with a crisp vinegar-brine, lightly spiced with celery seed and pepper—perfect as a refreshing snack or a zesty side for grilled meats.
Ingredients
Instructions
- Combine vinegar, sugar, water, oil, salt, pepper, and celery seed in a saucepan.
- Heat, stirring, just until the sugar dissolves.
- Remove the saucepan from heat.
- Arrange sliced cucumbers and onions in a covered refrigerated dish.
- Pour the hot vinegar mixture over the cucumbers and onions.
- Cover and refrigerate for 4 to 6 hours or overnight.
- Stir well before serving.
Tips & Substitutions
For a balanced flavor, consider using apple cider vinegar instead of regular vinegar, which adds a subtle sweetness. If you prefer a spicier kick, add a pinch of red pepper flakes to the vinegar mixture. To enhance the crunch of the pickles, let them sit for a longer time in the refrigerator; overnight is best. This recipe is perfect for summer barbecues alongside dishes like Wild Rice Casserole A La Peggy.
Serving Suggestions
These pickles make an excellent side dish for grilled meats or sandwiches, adding a tangy crunch. They pair beautifully with Ultra Easy Pork Chops or can be served alongside a fresh salad. For a fun twist, chop them up to create an Onion And Cucumber Relish, perfect for topping burgers or hot dogs.
Storage & Reheating
Store any leftover pickles in an airtight container in the refrigerator. They will keep well for about a week. Avoid freezing as it can affect the texture of the cucumbers and onions. Serve cold straight from the fridge for the best refreshing flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Cucumber And Onion Pickles contains roughly 317 calories, with 1g protein, 11g carbohydrates, and 30g fat. It is an excellent source of vitamin C (20% of the Daily Value). Note that it is relatively high in sodium, at 2079mg per serving (90% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this pickle recipe?
Yes, you can experiment with other vegetables like bell peppers, carrots, or radishes for a colorful mix. Just adjust the pickling time according to their texture; firmer vegetables may need longer soaking to absorb the flavors.
How long do these pickles last in the fridge?
These pickles can last for about a week in the refrigerator if stored properly in an airtight container. However, for the best flavor and crunch, consume them within 3-5 days.
Is this recipe suitable for canning?
This recipe is not recommended for traditional canning since it does not use a water bath method. It’s best enjoyed fresh and refrigerated. If you're interested in canning, look for recipes specifically designed for that purpose.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).