Pickled cucumbers with onions in oil

Ingredients for Cooking Pickled Cucumbers with Onions in Oil

  1. Cucumbers (medium size) 600 grams
  2. Onions (small) 3-5 pieces
  3. Garlic 2-3 cloves
  4. Vegetable oil 130 milliliters
  5. Apple cider vinegar 60-70 milliliters
  6. Sugar 3 pinches
  7. Salt 2 pinches
  8. A mixture of peppers (peas) to taste
  9. Mustard (grains) to taste
  10. Sichuan pepper to taste (optional)
  11. Dill or fennel to taste
  • Main ingredients: Onion, Cucumber


Enameled pan, dishcloth, glass jars with lids, a kitchen knife, cutting board, tablespoon, pot holders.

Cooking pickled cucumbers with onions in oil:

Step 1: prepare the cucumbers.

Before you start cooking, you will need to rinse the cucumbers properly and, transferring them to a deep plate, soak for 4-6 hours, and better all night, in cold water.
Then drain the water from the vegetables, and cut the cucumbers themselves in thick circles - barrels.
Attention: if it suddenly turns out that the skin of your cucumbers is bitter, be sure to peel it off.

Step 2: prepare the onion.

Peel onions and rinse with cool water, just to make it easier to work with later on. Crush the onion with thick feathers, and if it’s very small, just divide each onion into 4 parts.

Step 3: mix the cucumbers with onions.

Pour chopped cucumbers and onions into an enameled pan. Add the cloves of garlic, peeled and chopped into slices, sprinkle the vegetables with sugar, salt, season with a mixture of peppers, mustard seeds, Sichuan pepper and dill, pour apple cider vinegar and vegetable oil into the cucumbers with onions. Mix everything very carefully and let it brew for 2 hours.
Cucumbers with onions infused, marinated a little and highlighted the juice. Put the pan with the salad on a medium heat and, stirring all the time, simmer until the cucumbers begin to change their color to olive.

Step 4: we prepare pickled cucumbers with onions in oil for the winter.

Arrange pickled cucumbers with onions in pre-prepared sterilized glass jars, fill with the remaining juice, cover with lids and place in a pan with water (cover the bottom of the pan with a kitchen towel or a thick cloth). Water should reach the banks on the shoulders. Put the pan with the blanks on the fire and sterilize the cucumbers with onions in boiling water for 15 minutes (if your can is larger than 700 milliliters, then this time needs to be increased).
Take out hot jars with blanks, close them tightly with boiled lids, turn them upside down and wrap them up. Leave the pickled cucumbers in the oil with onions until completely cooled.
Store pickled cucumbers with onions in oil in a cool place and protected from sunlight.

Step 5: serve pickled cucumbers with onions in oil.

Serve pickled cucumbers with onions in oil as a cold snack, in my opinion they are quite interesting and unusual in taste, so they are suitable not only for the ordinary, but also for the festive table.
Enjoy your meal!

Recipe Tips:

- If you are uncomfortable with sterilizing jars with blanks in a pan, you can do it in the oven. Just so that the glass containers do not crack, be sure to put the cans in a cold oven, and then reheat.

- For harvesting cucumbers according to this recipe, only dense vegetables that do not have time to overripe are suitable.