Dialing back the sugar in the versatile brine lets the natural sweetness of the onions and vegetables shine in these quick and easy refrigerator pickles.
1 pound sweet onions, halved and cut into 1/4-inch-thick slices
1 pound Kirby cucumbers, cut into 1/4-inch-thick slices
2 garlic cloves, thinly sliced
1 fresh red chile pepper, halved, seeded, and thinly sliced
2 tablespoons kosher salt
2 cups apple cider vinegar
1 1/2 cups sugar
1 teaspoon mustard seeds
1/2 teaspoon ground turmeric
How to Make It
Toss together first 5 ingredients in a large bowl. Cover and let stand 1 hour. Transfer to a colander; drain 20 minutes. Pack into 3 (1-pt.) jars, filling to 1/2 inch from top.
Bring vinegar and next 3 ingredients to a boil in a small saucepan over medium-high heat; boil, stirring constantly, 1 minute or until sugar dissolves. Let stand 5 minutes.
Pour vinegar mixture over onion mixture in jars, filling to 1/2 inch from top. Cool completely (about 20 minutes). Cover with lids, and chill 8 hours before serving. Store in refrigerator up to 2 weeks.
Try These Twists:
Bread-and-Butter Pickled Onions with Green Tomatoes: Prepare recipe as directed, substituting green tomatoes, cut into 1/2-inch pieces, for cucumbers.
Bread-and-Butter Pickled Onions with Radishes: Prepare recipe as directed, substituting radishes, cut into 1/4-inch slices, for cucumbers; white vinegar for cider vinegar; and celery seeds for turmeric. Add 2 fresh tarragon sprigs to each jar just before covering.
Bread-and-Butter Pickled Onions with Carrots: Prepare recipe as directed, substituting carrots, cut into 1/4-inch-thick slices, for cucumbers; a serrano pepper for red chile pepper; and cumin seeds for mustard seeds.