Cucumbers and Onions were always on the table at family meals when I was growing up, and if you’re busy trying to get fresh, nutritious and interesting meals on the table every night, this salad could be a very welcome addition to your repertoire too. This salad gives more than it takes.
And by that, I mean that it takes no time at all, but it brings such a freshness to your table. I try to always have cucumbers, onions, and fresh herbs on hand for whatever, so this salad is something that I can typically whip up at the last minute without much planning or forethought.
Cucumber and Onions is a simple quick pickled salad. It doesn’t matter whether you use English cucumbers, baby cucumbers, or cucumbers fresh from your garden. It doesn’t mater if you use white vinegar or apple cider vinegar. It doesn’t matter if you use red onion or a Vidalia onion. No matter, it will still awaken your taste buds and make everything else on the table taste that much better.
Bon Appétit!
Cucumbers and Onions
Ingredients
- 1 English cucumber
- 1 small onion (red or sweet)
- fresh dill
- ½ cup water
- ½ cup vinegar (red or white)
- 1 t salt
- 1 T sugar
Instructions
- Prep the veg – Peel and thinly slice the cucumber in rounds. If you're feeling fancy, you could scrape the tines of a fork down the sides of the cucumber before you slice it. Peel and quarter the onion, then slice it as thinly as you can. Give a handful of dill a rough chop.
- Make the brine – In a medium bowl, mix the water, vinegar, salt, and sugar together. Whisk until the salt and sugar are completely dissolved. Add the cucumbers, onions and dill to the bowl, and stir to combine.
- Let the flavors meld – Stash the bowl in the fridge for at least 30 minutes.
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