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Nutrition Label
–
+
servings
US Customary
Metric
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5
from
13
ratings
Cucumber and Onion Salad
Prep Time
10
mins
Cook Time
1
min
Chilling time
12
hrs
Total Time
11
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:
29
kcal
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
Mixing bowl
Cutting Board
Knife
Silicone spatula
Mandoline
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
1g
2%
Saturated Fat 1g
6%
Sodium
120mg
5%
Potassium
117mg
3%
Carbohydrates
5g
2%
Fiber 1g
4%
Sugar 3g
3%
Protein
1g
2%
Vitamin A
55IU
1%
Vitamin C
3mg
4%
Calcium
17mg
2%
Iron
0.2mg
1%
* Percent Daily Values are based on a 2000 calorie diet.