These Quick Pickled Onions and Cukes are a simple accompaniment to any of the Greek dishes I have shared. They are also perfection on their own as a snack. I like them alongside my Saffron Chicken and Mushrooms, but you could also use it to top my Lamb Burgers.

The real beauty of this recipe is that you can apply the technique using whatever you have on hand. I like to use red wine or apple cider vinegar sometimes. But a balsamic or white balsamic has its place too!

I also add in a sprinkle of greek seasoning if I am serving it with my Lamb Burgers or Saffron Chicken and Mushrooms. If you wanted to keep is pure, you could just go with a splash of white vinegar and some salt and pepper. The real goal is to remove the raw bite from the onions and provide a well-balanced flavor.

Making your own pickled onions and cukes

Well, the good news is that the ingredients list is small and that common factor always seems to produce the most flavorful recipes. And this recipe is no exception.

Sliced red onion and a halved cucumber cut into half-moons are all you need. A sprinkle of seasoning and dressed with your favorite vinegar and I could get down on a whole bowl of these just as they sit.

Red wine vinegar gives them the more traditional greek feel. While a really fantastic balsamic takes it in a different direction, and the sweetness cuts the rich coconut milk base in my saffron chicken perfectly. I was actually really surprised by how well it pairs with that dish, but it will be a must from here on out.

Ingridients needed:

Red Onion
English Cucumber
Greek Seasoning
Vinegar, red wine, apple cider, balsamic
Olive Oil
Salt and Pepper

Quick Pickled Onions and Cukes

This side/condiment works perfectly on its own, but pairs well with my saffron chicken and mushrooms and my lamb burgers if you are in search of some more flavors bombs to pair it with.

Ingredients

1 med Red Onion
1 ea English Cucumber
Red Wine Vinegar
Greek Seasoning
Kosher Salt and Fresh Cracked Black Pepper

Instructions

First slice your red onion by removing the stem and root ends and cutting the onion in half. Remove the skins and slice in 4-5 slices, or as thin or thick as you like.
Slice the cucumber in half lengthwise then slice into half-moon shapes.
Season the vegetables with salt pepper and Greek seasoning if using. Top with a few splashes around the bowl of red wine vinegar. About ½ cup or so.
Allow the onion and cucumber to marinate for about 30 minutes, up to 2 hours. Leftovers can be stored overnight, but drain the vinegar off after the initial pickling time.

Notes

If serving with my Mediterranean Saffron Chicken and Mushroomsuse balsamic vinegar in place of red wine vinegar.

Nutrition Information:

Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

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