Description
This nostalgic cucumber onion salad captures the essence of a bright sunny day. Featuring crisp, cool cucumber slices and sharp, vibrant onions marinated in a perfectly balanced tangy-sweet brine, this refreshing side dish is the ideal companion for grilled poultry, pasta, or summer picnics. Simple to prepare, budget-friendly, and naturally vegan, this salad tastes even better the longer it chills, making it the perfect make-ahead dish for your next social gathering or a light, wholesome home-cooked meal.
Ingredients
3 large English or Persian cucumbers, thinly sliced
1 medium white or red onion, thinly sliced
1 cup white or apple cider vinegar
1 cup water
1/4 cup granulated sugar
1/2 teaspoon salt (optional to taste)
Instructions
In a medium mixing bowl or glass jar, combine the vinegar, water, and sugar.
Stir thoroughly until the sugar has completely dissolved into the liquid.
Add the thinly sliced cucumbers and onions into the brine mixture.
Ensure all vegetables are submerged, then cover the bowl or seal the jar tightly.
Refrigerate the salad for at least 2 hours to allow the flavors to meld and the vegetables to marinate.
Serve chilled with a slotted spoon as a side dish.
Notes
Use a mandoline for perfectly uniform, paper-thin slices. The salad can be stored in the refrigerator in an airtight container for up to 3 days. For a bit of extra flavor, you can add fresh dill, parsley, or a pinch of red pepper flakes to the brine.
- Prep Time: 10
- Category: Appetizers
- Method: Marinating
- Cuisine: American