Tangy Cucumbers and Onions in Vinegar
A vintage Southern summer side dish featuring crisp cucumbers and sliced red onions in a sweet tangy marinade.
Light, refreshing, and low in calories! This classic cucumber onion salad gets better as it sits in the fridge.
Key Equipment
- Chef's Knife
- Cutting Board
- Measuring Cups & Spoons
- Mixing Bowls
- Wire Whisk
Chef's Pro-Tips
- Mise en Place: Measure and prep all ingredients before you turn on the stove. This recipe moves quickly, and having everything ready prevents burning.
- Fresh is Best: Whenever possible, use freshly squeezed lemon juice, whole garlic cloves, and fresh herbs instead of dried/jarred versions. The flavor difference is huge!
- Don't Crowd the Pan: Leave room between ingredients. If the pan is overloaded, the moisture will steam the food instead of browning it.
Ingredients
6
servings
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3 medium English cucumbers, thinly sliced
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1 medium red onion, thinly sliced into half-moons
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¾ cup apple cider vinegar or white vinegar
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½ cup water
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3 tbsp granulated sugar
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1 tsp salt
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½ tsp black pepper
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1 tbsp fresh dill, chopped
Step-by-Step Instructions
Slice Vegetables
Thinly slice cucumbers and red onions using a mandoline or sharp knife for even thickness.
Mix Marinade
Whisk vinegar, water, sugar, salt, and pepper in a bowl until sugar dissolves.
Toss & Chill
Add cucumbers, onions, and fresh dill to marinade. Chill for at least 30 minutes before serving.
Frequently Asked Questions
Allow the food to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
Yes! You can freeze this dish in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Use our interactive servings adjuster at the top of the ingredients list! Simply click the '+' or '-' buttons to automatically scale all ingredient quantities up or down to match your guest count.
Absolutely! For gluten-free modifications, swap standard grains or soy sauces with tamari or certified gluten-free options. For plant-based alternatives, choose coconut milk or vegetable broth in place of dairy and chicken products.