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–+ servings
two bowls of cucumber and onion salad on a gray cloth
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5 from 13 ratings

Cucumber and Onion Salad

Prep Time10 mins
Cook Time1 min
Chilling time12 hrs
Total Time11 mins
Simple and delicious, the garden-fresh produce shines in this old-fashioned cucumbers and onions in vinegar.
Servings: 10
Course: Side Dish
Cuisine: American
Keyword: cucumber and onion salad, gluten-free side dish, vegetable side dish for a crowd
Calories: 29kcal
Author: Sarah Cook - Sustainable Cooks

Ingredients

  • 6 cups cucumbers, thinly sliced {3 regular cukes or 6 pickling}
  • 1 1/2 cup white vinegar
  • 2 tbsp sugar {leave out to make Whole30 compliant}
  • 1/2 cup water
  • 1/4 tsp dried dill
  • 1/2 tsp sea salt
  • 3/4 tsp celery seed
  • 1/2 onion thinly sliced
US Customary - Metric

Equipment

Instructions

  • In a microwave-proof container, microwave the vinegar, water, and sugar on high for 2 minutes. Set aside to cool.
    1 1/2 cup white vinegar, 1/2 cup water, 2 tbsp sugar
  • Slice the cucumbers and onion thinly, and add to a large lidded container.
    6 cups cucumbers, thinly sliced, 1/2 onion
  • Add the dill, sea salt, and celery seed.
    1/4 tsp dried dill, 1/2 tsp sea salt, 3/4 tsp celery seed
  • Pour the cooled vinegar water solution over the top. Stir to combine. Refrigerate for at least 12 hours.

Notes

The brine (liquid) won't cover all the veggies completely. That's ok! Give it a stir after a few hours and you'll be good to go.
Nutrition Facts
Cucumber and Onion Salad
Amount Per Serving (0.5 cup)
Calories 29 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 120mg5%
Potassium 117mg3%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 55IU1%
Vitamin C 3mg4%
Calcium 17mg2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.