Sunday Afternoon Tea Quick Pickled Cucumber and Onion
Add a touch of elegance to your Sunday afternoon tea with this quick and tangy Pickled Cucumber and Onion recipe. Crafted with thinly sliced cucumber and red onion, fresh dill, and a perfectly balanced sweet-and-sour brine of white vinegar, sugar, and optional mustard seeds, this recipe is a delightful fusion of simplicity and sophistication. Ready in just 20 minutes (plus marinating time), these crisp, flavor-packed pickles make an ideal accompaniment to sandwiches, savory tarts, or a charcuterie board, elevating your tea-time spread to the next level. Whether you're hosting guests or enjoying a quiet afternoon, this fresh and versatile dish is a must-try! Perfectly chilled for summer afternoons and easy to prepare, it's the ultimate quick pickle recipe for entertaining.
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Recipe Information
Ingredients
- 1 large Cucumber
- 1 medium Red onion
- 240 ml White vinegar
- 120 ml Water
- 50 g Granulated sugar
- 5 g Salt
- 10 g Dill (fresh, chopped)
- 5 g Mustard seeds (optional)
Instructions
Wash the cucumber and red onion thoroughly.
Using a sharp knife or mandoline, thinly slice the cucumber and red onion into rounds. Aim for slices approximately 1-2 mm thick for optimal pickling.
In a medium saucepan, combine the white vinegar, water, granulated sugar, and salt. If using mustard seeds, add them now as well.
Heat the mixture over medium heat, stirring gently, until the sugar and salt dissolve completely. Do not let the mixture boil.
Remove the saucepan from heat and allow the liquid to cool slightly, about 5 minutes.
In a glass jar or bowl, layer the cucumber and red onion slices, sprinkling chopped dill evenly between the layers.
Pour the warm vinegar mixture over the cucumber and onion slices, ensuring all slices are fully submerged.
Let the pickles cool to room temperature before covering and refrigerating. Allow the pickles to marinate for at least 30 minutes before serving for best flavor.
Serve chilled as a side dish, sandwich topping, or on a charcuterie board for an afternoon tea spread. Store leftovers in the refrigerator for up to one week.
Nutrition Facts
Calories |
280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 15 mg | 1% | |
| Total Carbohydrate | 66.6 g | 24% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 57.0 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 699 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
