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.
- Red Onion
- English Cucumber
- Greek Seasoning
- Vinegar, red wine, apple cider, balsamic
- Olive Oil
- Salt and Pepper
Quick Pickled Onions and Cukes
- 1 med Red Onion
- 1 ea English Cucumber
- Red Wine Vinegar
- Greek Seasoning
- Salt and Pepper
- 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 1/2 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.
If you make this recipe, please let me know by leaving a review at the bottom of this page!
MY LATEST RECIPES!
MY FAVORITE KITCHEN TOOLS!
Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen!
These are my FAVE Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these.
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic-titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet set or 8″ Skillet, I still need this one for my kitchen Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!
My favorite baking dish that is so easy to clean even burnt on cheese slides right off!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!