Tangy Cucumbers and Onions in Vinegar
A vintage Southern summer side dish featuring crisp cucumbers and sliced red onions in a sweet tangy marinade.
In a nutshell: This authentic american tangy cucumbers and onions in vinegar comes together in just 10 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Light, refreshing, and low in calories! This classic cucumber onion salad gets better as it sits in the fridge.
Key Equipment
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Chef's Pro-Tips
- Slice Thin and Even: A mandoline gives uniform slices that pickle at the same rate. Thick, uneven chunks stay raw and crunchy in the middle while the thin ones go limp.
- Respect the 30 Minutes: The chill time is when the cucumbers actually absorb the vinegar tang. Serve too soon and you're eating wet vegetables, not pickles.
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
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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.
Chef Clara's Kitchen Picks
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View on AmazonFrequently Asked Questions
Chill it for at least 30 minutes before serving so the cucumbers and onions absorb the marinade. A few hours is even better.
Yes, the recipe allows either. White vinegar tastes sharper and cleaner; cider vinegar adds a fruitier note.
About 4-5 days. The cucumbers gradually soften, so it is at its crispest in the first day or two.
No, it is a flavor bonus. The cucumbers and onions are great in the sweet-tart marinade on their own.
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