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–+ servings
Cucumber and Onions in Vinegar

Cucumber and Onions in Vinegar: A Refreshing Summer Delight

A tangy and refreshing dish featuring cucumbers and onions pickled in vinegar, perfect for summer barbecues.
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Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 30
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pickling Brine
  • 1 cup Distilled White Vinegar
  • 1/2 cup Very Warm Water
  • 1 tablespoon Sugar (optional) Use monk fruit for keto-friendly option.
  • 1 tablespoon Table Salt Kosher salt optional.
For the Salad
  • 2 large Cucumbers Or 1 large English cucumber.
  • 1/2 cup Sweet Onion Slivers Red onions can also be used.
  • 1 pinch Freshly Ground Black Pepper (optional)

Equipment

  • Medium Bowl
  • Sealed jar or container
  • spatula or wooden spoon

Method
 

Pickling Instructions
  1. Whisk together vinegar, warm water, sugar, and salt in a medium bowl until dissolved.
  2. Slice cucumbers and set aside.
  3. Combine cucumbers and onions, then add them to the vinegar mixture, stirring gently.
  4. Cover the bowl and refrigerate for at least 2 hours, preferably 4-6 hours or overnight.
  5. Serve cold, optionally sprinkle with black pepper.

Nutrition

Serving: 1cupCalories: 30kcalCarbohydrates: 5gProtein: 1gSodium: 200mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 5IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Store in the refrigerator for up to 2 weeks. Best served cold.

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