Pickled cucumbers and onions are awesome. I mean, they’re basically pickles and they are delicious!
You could be a normal person and eat a few at a time, but this is something I look forward to every summer. It’s sour and tart, very refreshing, and I like to add a big pile as a side to what I’m eating. Am I crazy? Maybe, but don’t judge til you try!
Of course, you could eat these the next day, but for vest results I let them soak for usually 2-3 days before they start really getting good.
Pickled Cucumbers and Onions
(Recipe by Sarah Eats Austin)
2 large cucumbers, sliced
1 yellow onion, sliced
2 cups vinegar
1/4 cup sugar
salt and pepper
Combine everything but the cucumbers and onions in a saucepan and heat until sugar dissolves. Then combine everything in jars or a large container, add water to completely cover the veggies. Let sit for 8 ours or overnight.