Vinegar marinated cucumber and onion salad is very refreshing with grilled meat or fish.
I love to make it and keep it in the refrigerator for several days while I eat it. I just keep adding more cucumber.
Add some sliced, ripe heirloom tomatoes and chiffonade cut basil before serving if you desire a larger salad.
EQUIPMENT: Non-metallic bowl, cutting board, chef’s knife
Vinegar Marinated Cucumber and Onion Salad
Cuisine: AmericanDifficulty: Easy4
servings20
minutesVinegar marinated cucumber and onion salad is very quick to make and pairs with any protein.
Ingredients
2 large cucumbers
1 half medium-sized yellow onion
1/2 cup white vinegar
1/2 cup water
2 tablespoons white granulated sugar
1 teaspoon sea salt
1 teaspoon minced garlic from a jar
freshly ground black peppercorns, to taste
chopped fresh herbs, such as dill, basil, or parsley (optional)
Directions
- Peel every other strip of skin lengthwise, rotating around the entire cucumber. Slice 1/4″ thick. Place in a non-reactive large bowl.
- Peel, quarter, and thinly slice onion.
- Combine vinegar, water, sugar, salt, and garlic and pour over cucumbers and onions.
- Cover and refrigerate at least an hour before serving.
- Grind black pepper over.
- Optionally sprinkle with finally chopped herbs before serving.
