Description
This refreshing and easy-to-make recipe for Cucumbers and Onions in Vinegar is a classic tangy side dish perfect for summer or as a crisp accompaniment to grilled meats and sandwiches. The cucumbers and sweet onions are marinated in a light vinegar solution seasoned with sugar and salt, creating a quick pickle that delivers a perfect balance of tartness and sweetness.
Ingredients
Scale
Vinegar Mixture
- 1/3 cup distilled white vinegar or white wine vinegar
- 1/4 cup very warm water
- 1 teaspoon sugar (optional)
- 1 teaspoon table salt (or 1 teaspoon Kosher salt)
Vegetables
- 2 large cucumbers (or 1 large English cucumber, about 2 cups sliced)
- 1/2 cup sweet onion slivers (half of a small onion)
Optional
- Freshly ground black pepper to taste
Instructions
- Prepare the Vinegar Mixture: In a medium-sized bowl, whisk together the distilled white vinegar, very warm water, sugar (if using), and salt until the sugar and salt are fully dissolved. This mixture will serve as the marinade for the cucumbers and onions.
- Prepare the Cucumbers: Peel the cucumbers if they are regular large cucumbers. For large cucumbers, you may also remove the seeds to reduce excess moisture. If using English cucumbers, peeling and seeding are not necessary. Then slice the cucumbers into thin rounds about 1/8 to 1/4 inch thick.
- Combine Vegetables and Vinegar Mixture: Add the sliced cucumbers and sweet onion slivers to the vinegar mixture. Stir gently to ensure they are all coated with the marinade but avoid mashing the vegetables.
- Chill and Marinate: Cover the bowl and refrigerate for at least 2 hours to allow the cucumbers and onions to marinate and absorb the flavors. The longer the marination, the more pronounced the flavors will be.
- Serve: When ready to serve, use a slotted spoon to dish out the cucumbers and onions. Optionally, sprinkle freshly ground black pepper on top to taste for an extra layer of flavor.
Notes
- For a crisper texture, use English cucumbers which have thinner skin and smaller seeds.
- The sugar is optional and can be adjusted or omitted based on your preference for sweetness.
- Adjust salt quantity to taste, especially if using Kosher salt, as it has a different volume than table salt.
- This quick pickle is best eaten within 2-3 days for optimal freshness and crunch.
- Serve as a side dish, sandwich topping, or a refreshing salad.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish, Salad
- Method: Marinating
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 30
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: cucumber salad, vinegar cucumbers, quick pickles, cucumber and onion salad, summer side dish
