How long soak onions in vinegar?

At a minimum, this takes about 15 minutes, though you can safely leave the onions in the vinegar for at least an hour, if not more, with the onions gradually softening and becoming more tart as they marinate.

Can I preserve cucumbers in vinegar?

Pickled cucumbers, or easily called pickles, can be preserved in two ways: vinegar or brine. The vinegar version is more popular in the United States, but in Eastern Europe, fermented cucumbers in brine are the thing.

How long does a cucumber have to sit in vinegar to become a pickle?

Pour the all of the liquid over the cucumbers so they’re fully submerged. Cover and refrigerate for at least 1 hour (for pickle rounds) or at least 3 hours (for pickle spears). The flavor will continue to develop over the next couple of days. These pickles will keep for up to 3 weeks in the refrigerator.

How do you make homemade cucumbers?

Directions In small pot, combine white vinegar, water, garlic, sugar, and salt. Heat on medium until sugar dissolves, stirring. Arrange cucumber spears and dill in 1 (32-oz.) jar; pour warm brine over cucumbers to cover. (Can be made in 2 or more smaller jars as long as there’s enough brine to cover.) Let cool slightly.

What are some good pickle recipes?

DIRECTIONS Combine cucumbers, onions, salt and ice in a large bowl. Mix well. Put a weight on and allow to stand 3 hours. Rinse and drain thoroughly. Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot. Add drained cucumbers. Place pot on medium low heat. Bring almost to a boil, but DO NOT ALLOW TO BOIL. Remove from heat.

How do I pickle cucumbers?

Directions Slice the cucumbers (in halves, spears, coins—the thicker the cut, the crunchier the pickle). Divide the garlic, dill, and cucumbers between two very clean pint jars. Pack everything in as tightly as you can. In a third (also very clean) jar, combine the vinegar, salt, sugar, and coriander seeds.

How long to pickle cucumber?

Harvest & Preserving. Like most vegetables, cucumbers are tender and tastiest when harvested young before their seeds are fully developed. Slicing cucumber varieties are generally ready for harvest when about six to eight inches long; pickling cucumber types at three to five inches- both in about 50-60 days from seeding.