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–+ servings
Cucumber and Onions in Vinegar

Cucumber and Onions in Vinegar: Your Perfect Summer Side Dish

A refreshing Cucumber and Onions in Vinegar recipe that brings summer flavors to your table.
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Prep Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Southern
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brine
  • 1 cup Distilled White Vinegar or White Wine Vinegar Substitute with red wine or sherry vinegar for flavor twist.
  • 1 cup Very Warm Water Helps dissolve salt and sugar.
  • 2 tablespoons Sugar (optional) Omit for keto-friendly version.
  • 1 tablespoon Table Salt (or Kosher Salt) Use a good quality for best taste.
For the Salad
  • 2 large Cucumbers Peel if desired; can use 1 large English cucumber.
  • 1 cup Sweet Onion Slivers Red onion can be used for color.
  • to taste Freshly Ground Black Pepper (optional) Sprinkle on just before serving.

Equipment

  • Mixing Bowl
  • Spatula
  • plastic wrap
  • Refrigerator

Method
 

Step-by-Step Instructions
  1. In a medium-sized mixing bowl, whisk together the vinegar, warm water, sugar, and salt until dissolved.
  2. Wash the cucumbers and slice them into thin rounds, about ⅛ to ¼-inch thick; slice the sweet onions into thin slivers.
  3. In a large bowl, mix the sliced cucumbers and onion slivers with the prepared brine.
  4. Cover the bowl and refrigerate for at least 2 hours to marinate.
  5. When ready to serve, stir gently and use a slotted spoon to transfer to a serving dish.

Nutrition

Serving: 1cupCalories: 50kcalCarbohydrates: 12gProtein: 1gSodium: 300mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 0.5mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 weeks.

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