It took me a total of about 30 minutes to make these two jars of pickled onions and cucumbers. The only ingredient I didn’t have was the coriander seeds but a quick stop at Ed Hyder’s Mediterranean Marketplace solved that problem. (If your travels take you to Worcester MA, stop at Ed Hyder’s!)
The brine was simple: 1 cup white vinegar, 1 cup water, 3 tablespoons sugar, 1 tablespoon kosher salt and 1 teaspoon whole black peppercorns.
Bring the mixture to a boil.
For the red onions: Combine 2 medium red onions cut in thin wedges, 1 teaspoon coriander and 1/2 tsp crushed red pepper in a 1 qt mason jar. Pour the hot brine into the jar to fill it and screw the lid on and let cool. Store in the frig for up to 1 month.
For the cucumbers: Slice 2 unpeeled cucumbers into 1/4″ rounds, combine with fresh dill and 3 cloves of sliced garlic in a 1 qt mason jar. Add the hot brine, seal and store.
I served the pickles and onions with just about every meal this weekend and loved the tangy taste of summer!