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Cucumber and Onion Salad
Simple and delicious, the garden-fresh produce shines in this old-fashioned cucumbers and onions in vinegar.
Prep Time
10
minutes
mins
Cook Time
1
minute
min
Chilling time
12
hours
hrs
Total Time
11
minutes
mins
Course:
Side Dish
Cuisine:
American
Keyword:
cucumber and onion salad, gluten-free side dish, vegetable side dish for a crowd
Servings:
10
Author:
Sarah Cook - Sustainable Cooks
Equipment
Mixing bowl
Cutting Board
Knife
Silicone spatula
Mandoline
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
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
Serving:
0.5
cup
|
Calories:
29
kcal
|
Carbohydrates:
5
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
120
mg
|
Potassium:
117
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
55
IU
|
Vitamin C:
3
mg
|
Calcium:
17
mg
|
Iron:
0.2
mg