Pickled Cucumber and Onion Salad
By Morgan BollingPublished on March 28, 2019
Time
15 minutes, plus 1 hour chilling
Yield
Serves 4 to 6
Ingredients
½ cup cider vinegar ¼ cup water 2 tablespoons sugar 1 ½ teaspoons table salt ½ teaspoon pepper 1 pound cucumbers, peeled, halved lengthwise, and sliced ⅛ inch thick (about 3 cups)1 cup thinly sliced onion
Before You Begin
This recipe can easily be doubled.
Instructions
- Whisk vinegar, water, sugar, salt, and pepper together in medium bowl. Add cucumbers and onion and toss to combine. Cover with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld. Use slotted spoon to serve. (Salad can be refrigerated in airtight container for up to 3 days.)
Time
15 minutes, plus 1 hour chillingYield
Serves 4 to 6Ingredients
½ cup cider vinegar
¼ cup water
2 tablespoons sugar
1 ½ teaspoons table salt
½ teaspoon pepper
1 pound cucumbers, peeled, halved lengthwise, and sliced ⅛ inch thick (about 3 cups)
1 cup thinly sliced onion
Ingredients
½ cup cider vinegar
¼ cup water
2 tablespoons sugar
1 ½ teaspoons table salt
½ teaspoon pepper
1 pound cucumbers, peeled, halved lengthwise, and sliced ⅛ inch thick (about 3 cups)
1 cup thinly sliced onion
Ingredients
½ cup cider vinegar
¼ cup water
2 tablespoons sugar
1 ½ teaspoons table salt
½ teaspoon pepper
1 pound cucumbers, peeled, halved lengthwise, and sliced ⅛ inch thick (about 3 cups)
1 cup thinly sliced onion
Why This Recipe Works
This refreshing side of cucumbers and onion falls somewhere on the spectrum between a salad and a pickle. Apple cider vinegar tempered with water and sugar proved to be a bright, not-too-sharp dressing. Peeled regular cucumbers—as opposed to English or pickling cucumbers—provided the best crunch. Allowing the cucumbers and thinly sliced onion to sit in the dressing for at least an hour provided time for the flavors to meld and the vegetables to soften slightly.
Before You Begin
This recipe can easily be doubled.
Instructions
- Whisk vinegar, water, sugar, salt, and pepper together in medium bowl. Add cucumbers and onion and toss to combine. Cover with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld. Use slotted spoon to serve. (Salad can be refrigerated in airtight container for up to 3 days.)
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