This recipe is pure summer nostalgia: cool, tangy, and wonderfully crunchy. It’s my take on the kind of jar my great aunt always kept in the icebox—simple, refreshing, and ready whenever you need a crisp bite.

Think of it as a Midwestern‑style quick pickle, more of a marinated salad than a canned preserve. With just cucumbers, onion, and seasoned rice vinegar, you get all the snap and flavor of classic vinegar cucumbers—without sugar or fuss. Perfect for keeping a glass dish or jar in the fridge for easy snacking.

3-Ingredient Vinegar Cucumbers

Ingredients

Directions

1. Slice
   • Cut cucumbers into thin rounds (about ⅛ inch).
   • Slice onion into rings; separate with fingers.
2. Layer
   • In a glass dish, layer half the cucumbers, then half the onions.
   • Repeat with remaining vegetables for even coverage.
3. Pour & Submerge
   • Pour vinegar over layers.
   • Press vegetables gently so they’re submerged. Add more vinegar if needed.
4. Chill
   • Cover tightly and refrigerate at least 2 hours.
   • For best flavor and crunch, let sit 8–24 hours.
5. Serve
   • Enjoy well‑chilled, making sure each serving includes both cucumbers and onions.
   • Store covered in the fridge; best within 5–7 days.