Pickled Cucumbers and Red Onion
- 1 hothouse seedless cucumber
- 1/2 small red onion
- 2 tablespoons fresh picked dill sprigs
- 1 1/2 cups white vinegar
- 1 cup sugar
- 5 to 6 allspice berries
- 1/4 teaspoon kosher salt
DirectionsWatch how to make this recipe.
In a small pot over medium heat, combine white vinegar, sugar, allspice and salt. Stir well until the liquid is simmering and the sugar has completely dissolved. Pour pickling liquid over red onion and cucumbers and stir to ensure everything is evenly coated. Allow to cool to room temperature, then cover with plastic wrap (press the plastic wrap down onto the cucumbers so there is no air) and refrigerate. Chill for at least 4 hours to cool completely before serving.
Recipe courtesy of Tyler Florence