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–+ servings
Cucumber and Onions in Vinegar

Crisp Cucumber and Onions in Vinegar for a Refreshing Side

This Cucumber and Onions in Vinegar salad is a refreshing, tangy side perfect for summer picnics.
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Prep Time 10 minutes
Marinating Time 2 hours
Total Time 2 hours 10 minutes
Servings: 4 servings
Course: Salads
Cuisine: Southern
Calories: 7
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brine
  • ½ cup distilled white vinegar or white wine vinegar
  • ½ cup very warm water using room temperature water yields the best results
  • 1 tablespoon sugar optional for keto version
  • 1 tablespoon table salt kosher salt preferred
For the Salad
  • 2 cups large cucumbers, sliced English cucumbers can be used unpeeled
  • ½ cup sweet onion slivers red onions can be used for flavor
  • to taste freshly ground black pepper optional

Equipment

  • Medium Bowl
  • spatula
  • plastic wrap

Method
 

Preparation Steps
  1. In a medium bowl, whisk together ½ cup of distilled white vinegar, ½ cup of very warm water, 1 tablespoon of sugar, and 1 tablespoon of kosher salt until fully dissolved.
  2. While the brine is coming together, take two large cucumbers and slice them thinly, about ⅛ to ¼-inch thick.
  3. In the bowl with your prepared brine, gently add the sliced cucumbers and onion slivers. Stir the vegetables until they are well-coated.
  4. Cover the bowl tightly and place it in the refrigerator. Allow it to marinate for at least 2 hours.
  5. After marination, using a slotted spoon, scoop out the salad into a serving bowl and sprinkle with freshly ground black pepper.

Nutrition

Serving: 1servingCalories: 7kcalCarbohydrates: 1gSodium: 200mgPotassium: 150mgVitamin A: 200IUVitamin C: 5mgCalcium: 10mg

Notes

This salad is perfect for meal prep and lasts up to 2 weeks in the refrigerator.

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