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Pickled Onions, Peppers and Cucumbers

Serves 1 pint of pickles

Use this topping over burgers, sammies and other dishes.


  • 2 cups white balsamic vinegar
  • 2 rounded tablespoons kosher salt
  • About 1/2 cup sugar
  • 2 cups water
  • 1 red onion, sliced
  • 1/2 English (seedless) cucumber or 3 medium Kirby cucumbers, sliced
  • 2 Fresno chili peppers, sliced into rings
  • 4-5 fresh bay leaves
  • A handful of fresh dill tops
  • A few stems of parsley
  • 1 teaspoon mustard seed
  • 1 teaspoon black peppercorns
  • 1 teaspoon coriander seeds


  1. Bring the vinegar, salt, sugar and water to a low boil and dissolve the salt and sugar. Reduce the heat to low.
  2. Layer the onions, cucumber, chili peppers, herbs and spices into a tight-fitting plastic or glass container.
  3. Douse the pickles with the brine, cover the container tightly and chill for 24 hours or several days, turning occasionally.