Homemade pickled cucumbers

Votes: 1

Time: 15 minutes plus marinating time
Complexity: easily
Quantity: 1 jar with a volume of 1 liter.

If you slice cucumbers thinly before pickling, they'll soak up the tart brine faster, making them ready to eat the next day. It's a great idea when you're tired of fresh cucumbers during the vegetable season and want to add a bit of complex flavor to your daily menu. The marinade uses rice vinegar, diluted slightly with water and flavored with mustard seeds, honey, and red pepper flakes. The cucumbers, soaked in the vinegar, will captivate you with their tart-sweet flavor and a pleasantly pungent aftertaste, while a little chopped dill and red onion add a vibrant aroma.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cucumber, thinly sliced
Half a small red onion, thinly sliced
1.5 tbsp. rice vinegar
0.5 cups honey
1 tbsp red pepper flakes
1 tbsp mustard seeds
1 tbsp. chopped fresh dill
Special equipment: 1-liter wide-mouth Mason jar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cucumbers, pickled cucumber, red onion, red pepper flakes, mustard seed, rice vinegar, dill, honey

Cooking the dish according to the recipe:

In a small saucepan, combine rice vinegar, honey, red pepper flakes, mustard seeds, dill, and 1/2 cup water. Bring to a boil, then remove from heat.
Combine cucumber and red onion slices and transfer to a wide, quart-size Mason jar. Carefully pour the hot marinade over them. Seal and refrigerate for at least 12 hours or up to 7 days.

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