Crispy Cucumber and Onions in Vinegar for a Refreshing Twist

This Cucumber and Onions in Vinegar recipe combines crisp cucumbers and sweet onions for a refreshing side dish that's low-calorie and perfect for summer gatherings.

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Prep Time 10

Chilling Time 2

Total Time 2 10

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 7

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pickling Solution

1 cup distilled white vinegar or white wine vinegar; can substitute with red wine or sherry vinegar
½ cup warm water use room temperature water for best results
2 tablespoons sugar optional; can substitute with a low-calorie sweetener
1 tablespoon table salt or kosher salt

For the Vegetables

2 large cucumbers or 1 large English cucumber, can leave skin on for English cucumbers
½ cup sweet onion slivers opt for mild onion variety for softer taste

Optional Enhancements

freshly ground black pepper to taste

Equipment

Medium bowl
Cutting board
Knife
Whisk
Airtight container

Method

Step-by-Step Instructions

In a medium bowl, whisk together 1 cup of distilled white vinegar, ½ cup of warm water, 2 tablespoons of sugar (if using), and 1 tablespoon of salt until dissolved.
Peel cucumbers if using regular; slice into discs about ⅛ to ¼ inch thick and set aside.
Thinly slice ½ cup of sweet onions and combine with cucumbers in a large bowl.
Pour the prepared pickling solution over the cucumbers and onions and gently stir to coat.
Cover with a lid or plastic wrap and refrigerate for at least 2 hours to marinate.
When ready to serve, stir and use a slotted spoon to transfer to a serving dish; sprinkle with black pepper if desired.

Nutrition

Serving: 1servingCalories: 7kcalCarbohydrates: 2gSodium: 140mgPotassium: 100mgSugar: 1gVitamin C: 3mgCalcium: 1mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 2 weeks. Best when prepared a day in advance for maximum flavor.

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