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Cucumber and Onions in Vinegar

Cucumber and Onions in Vinegar: Refreshing Summer Side Dish

This Cucumber and Onions in Vinegar recipe brings a refreshing crunch and tangy flavor, making it a must-try summer side dish.
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Prep Time 15 minutes
Refrigeration Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Fresh
Calories: 7
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pickling Mixture
  • 1 cup Distilled White Vinegar or White Wine Vinegar; substitute with apple cider vinegar for a sweeter note.
  • 1 cup Very Warm Water can be replaced with room temperature water.
  • 2 tablespoons Sugar optional; substitute with keto-friendly sweetener for low-carb.
  • 1 tablespoon Table Salt using kosher salt is recommended for best results.
For the Vegetables
  • 2-3 medium Cucumbers preferably English cucumbers.
  • 1 medium Sweet Onion replace with red onion for color and flavor.
  • to taste Freshly Ground Black Pepper optional.

Equipment

  • Medium Bowl
  • Whisk

Method
 

Preparation Steps
  1. In a medium bowl, whisk together 1 cup of distilled white vinegar, 1 cup of very warm water, 2 tablespoons of sugar (if using), and 1 tablespoon of table salt until completely dissolved.
  2. Slice the cucumbers into rounds about ⅛ to ¼-inch thick and the sweet onion into thin slivers.
  3. Add the sliced cucumbers and onion slivers into the bowl with the pickling mixture and gently stir until well-coated.
  4. Cover the bowl tightly and refrigerate for at least 2 hours or overnight for best results.
  5. Once done, gently stir and serve chilled with a slotted spoon.

Nutrition

Serving: 1servingCalories: 7kcalCarbohydrates: 2gSodium: 200mgPotassium: 90mgSugar: 1gVitamin C: 1mgCalcium: 1mg

Notes

Store in a sealed container in the refrigerator for up to 2 weeks. Not suitable for freezing. Enjoy cold as a side dish with grilled meats or sandwiches.

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