This was a childhood favorite in my family. My mom always preferred it a bit more vinegar-y, while I like it a little sweeter. You can easily adjust this to your taste. It only takes an hour or so to marinate and soften the onions, and impart the flavor. Serve this dish super chilled as an accompaniment to any grilled entree or easy salad for a pot luck.
Cucumber Onion Salad
This easy summery salad brings a bright, tangy component to go with grilled meats or really whatever you want to pair it with.
Equipment
- 1 Mixing Bowl
- 1 whisk
- 1 Peeler
- 1 Chef knife
- 1 cutting board
- 1 Spoon for mixing
- 1 Mandoline (optional if you prefer to use instead of hand-cutting cucumbers, but BE CAREFUL!)
Ingredients
- 1/2 cup Sugar
- 1 cup Apple Cider Vinegar
- 2 tsp Kosher Salt
- 1/2 tsp Celery Seed
- 1 tsp Black pepper (freshly ground, preferred)
- 4 each Medium Garden-Fresh Cucumbers (about 4 inches long)
- 1 each Vidalia Onion
Instructions
Method of Preparation:
- Gather all mise en place: ingredients and equipment
- In mixing bowl, combine sugar, vinegar, salt, celery seed and ground black pepper.
- Whisk ingredients together until the sugar dissolves.
- Taste at this point. If you like the dressing a little more tart, add more vinegar.
- Wash the cucumbers in cold water.
- Peel the onion and stripe-peel the cucumbers (just makes them more decorative)
- Radial julienne the onion (which means cut the onion as thinly as you possibly can after removing the core and slicing by the lines that nature added for you to see)
- Slice the cucumbers no thicker than 1/4-inch thick either by hand or with mandoline for consistency.
- Add cucumbers and onion to dressing. Stir well to coat.
- Refrigerate at least 45 minutes to allow flavors to combine.
- Stir occasionally to keep all of it touching the marinade. Stir from the bottom when serving for optimum flavor.
- Keep very cold as long as possible.
Notes
- May add fresh dill or parsley, if desired.
Tried this recipe?Let us know how it was!
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