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Pickled Red Onions with Cucumbers

Updated on September 4, 2012

Pickled Red Onions and Cucumbers

Sliced Red Onion, Cucumber and Shredded Fresh Dill.
Sliced Red Onion, Cucumber and Shredded Fresh Dill.
Cider Vinegar, Sugar, Salt and Olive Oil Mixture.
Cider Vinegar, Sugar, Salt and Olive Oil Mixture.
Red Onion, Cucumber, Fresh Dill and Cider Vinegar Mixture combined.
Red Onion, Cucumber, Fresh Dill and Cider Vinegar Mixture combined.
Jarred Pickled Red Onions, Cucumbers and Fresh Dill.
Jarred Pickled Red Onions, Cucumbers and Fresh Dill.

Refreshing Red Onion/Cucumber Refrigerator Pickles

Cucumbers, Cucumbers... And More Cucumbers!

For years, we've been making fresh dill pickles. We start processing them as soon as the vines start to produce in an abbundance.

This year a friend of mine sent over a jar of sweet pickles and I saw Red Onions floating around in the jar. Another friend of mine was going into the hospital and gave me a large bag of Red Onions that she said she wouldn't be able to use. So I made a few jars of dill pickles for my husband and a few neighbors and then I thought I would slice up the bag of Red Onions and add some of our garden cucumbers for a different type of pickles for this year.

I'm sure that there are many recipes going around for different types of summer pickles. The recipe that I put together is very refreshing and different. My friend uses sugar and black peppercorns in her recipes. I can't have too much sugar so in my recipe I use Xylitol. You can use sugar if you like. I just don't want my refrigerator pickles to taste too sweet.

After adjusting my recipe until I got just the right amounts of everything, I stuck with the final recipe for the whole cucumber season.

Great Pickles...WITH A BONUS!

Everyday after I get home from my exercise class I make a sandwich with my Red Onion Pickle mix stuffed into a whole wheat pita pocket. Now, not for nothing, but... I've lost 10 pounds in two months! That's a first for me! Could it be... Of course it could... those pickles helped me shed a few pounds! I didn't know it until I had a doctors visit and the nurse told me..."You know, you've lost 10 pounds since we saw you two months ago!" I left the doctors office with a smile on my face and a hankering for a Red Onion/Cucumber sandwich!

Until We Meet Again... Francesca27

Pickled Red Onions with Cucumbers,

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Cook Time (No Cooking)

Prep time: 40 min
Ready in: 40 min
Yields: 6-8 pints (Refrigerate for at least 8 Hours)


  • 8-10 Medium Sized Cucumbers, Peeled and Sliced
  • 4 Medium Sized Red Onions, Sliced
  • 6 cups Apple Cider Vinegar
  • 3/4 cups Sugar or Xylitol
  • 1/2 teaspoon Salt
  • 8 Tablespoons Olive or Canola Oil
  • 6 teaspoons Fresh, torn Dill Sprigs


  1. In a Medium sized (Non-Reactive) Bowl. mix the vinegar, sugar (Or Xylitol,) and salt. Stir it until sugar disolves. Set aside and check it in between slicing the other ingredients. Give the mixture a good stir every ten minutes or so, unitl the sugar is completly disolved.
  2. In a very large (Non-Reactive) bowl, combine the Cucumbers, Onions and dill.
  3. Add the olive or canola oil to the vinegar mixture and stir well.
  4. Pour the vinegar mixture over the sliced onion/cucumber/dill mixtue, cover the bowl and Refrigerate for at least 8 Hours.
  5. Put the Pickles into very clean glass jars. It doesn't matter what kind of glass jars, as long as the jars are glass.
  6. These pickles should keep very well in the Refrigerator for 7-10 days.


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    • Francesca27 profile image

      Francesca27 5 years ago from Hub Page

      All your comments are greatly appreciated. Enjoy!

    • rjsadowski profile image

      rjsadowski 5 years ago

      Your recipe sounds very tasty and is worth trying.

    • profile image

      NTR57 5 years ago

      We tried this and my son loves it!

    • Mhatter99 profile image

      Martin Kloess 5 years ago from San Francisco

      The Dickens you say? Will have to give this a try. Thanks