Description
This easy and refreshing Cucumbers and Onions in Vinegar recipe combines crisp cucumbers and sweet onions with a tangy, slightly sweet vinegar dressing. Perfect as a cooling side dish or salad, it offers a delightful balance of flavors with a hint of spice and fresh herbs. Ready in just 10 minutes, this no-cook recipe is ideal for quick meal prep or picnics.
Ingredients
Scale
Vegetables
- 2 medium cucumbers, thinly sliced
- 1 medium sweet onion, thinly sliced
Vinegar Mixture
- 1 cup white vinegar
- ½ cup water
- 2 tablespoons granulated sugar (adjust to taste)
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- A splash of apple cider vinegar for added depth
- A pinch of red pepper flakes for heat
Garnish
- Fresh dill or parsley for garnish
Instructions
- Prepare Vegetables: Wash and dry the cucumbers thoroughly. If desired, peel the cucumbers. Slice them thinly into rounds. Thinly slice the sweet onion to match the cucumber slices for even flavor absorption.
- Make Vinegar Dressing: In a large bowl, whisk together the white vinegar, water, granulated sugar, salt, and freshly ground black pepper until the sugar and salt have fully dissolved, creating a balanced dressing.
- Toss Vegetables in Dressing: Add the cucumber and onion slices into the bowl with the dressing. Toss everything together gently but thoroughly to ensure the slices are evenly coated with the flavorful vinegar mixture.
- Marinate: Cover the bowl with plastic wrap or a lid, then refrigerate for at least 30 minutes to allow the flavors to meld. For a more intense flavor, refrigerate the mixture overnight.
- Serve and Garnish: Before serving, give the mixture a gentle toss again. Garnish with fresh dill or parsley to add a fresh herbal note. Serve chilled or at room temperature for the best refreshing taste.
Notes
- Adjust the sugar quantity to control sweetness according to your preference.
- Peeling cucumbers is optional; leaving the skin adds extra texture and nutrients.
- Red pepper flakes add a subtle heat, which you can omit or increase based on taste.
- This salad is best served fresh but can be stored in the refrigerator for up to 3 days.
- Adding a splash of apple cider vinegar enhances the depth of flavor but can be omitted if unavailable.
