Cucumbers in Vinegar
This easy vinegar cucumber and onion salad recipe is a tried and true summertime side dish that pairs wonderfully with all of your favorite summer main dishes!
Servings: 6 Servings
Calories: 21kcal
Equipment
- Mandoline Slicer (or cutting board & sharp knife)
- Chopping Board
- Sharp Knife
- Medium Mixing Bowl
- Serving Spoon
Ingredients
- 1 English cucumber, sliced into thin rounds
- ½ small onion, chopping into thin strips
- 1 Tablespoon granulated sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper (optional)
- ⅓ Cup white vinegar
- ⅓ Cup cold water
- 2 Tablespoons fresh dill
Instructions
- Place sliced cucumber and onion into a medium mixing bowl.
- Add sugar, salt, pepper (if using), vinegar, water, and dill to the bowl.
- Stir to coat all cucumber and onion pieces.
- Allow to pickle for at least 10 minutes (can sit overnight too!), stirring a few times to ensure the vinegar mixtures has coated all the cucumbers and onions.
- When ready to enjoy, serve with a slotted spoon to allow excess water to drain before plating.
Video
Notes
Recipe Variations and Substitutions
- Skip the onion. If preferred, leave out the onion.
- Use a regular cucumber. I would recommend slicing them in half the long way and de-seeding them for this recipe if making this substitution.
- Try different fresh herbs. You can add additional herbs to this recipe, try different herbs, or create your own mix! Try fresh parsley, fresh basil, or chives.
- Use apple cider vinegar instead of white vinegar. If preferred, you can use apple cider vinegar for a more mild, sweeter salad dressing.
Nutrition
Calories: 21kcal | Carbohydrates: 5g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 196mg | Potassium: 88mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 63IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 0.2mg
