Editors' Pick
Cucumber and Onion Salad
photo by Izy Hossack
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
2 Quarts
ingredients
directions
- You will need a 2 quart jar with lid or other 2 quart container.
- Cut the ends off the cucumbers and peel along the long edge in 3-4 strips to leave a sort of stripped cucumber.
- Slice the cucumber in thin rounds.
- Peel and slice the onion in thin slices and separate.
- Put the cucumber and onion alternately in your jar/container.
- Add the rest of the ingredients and cover your jar/container tightly and gently turn so the ingredients are mixed together.
- Refrigerate overnight and serve cold.
Questions & Replies
Reviews
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Tweaks
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Thank you for your recipe as it is so similar to my grandmother's which was lost when my father's home was broken into while hospitalized during his stroke :(. Thanks to you, it was nearly perfection to hers. Only revision I made was added small sweet slices of red, yellow, and orange peppers too the veggies. I warmed my sugar and vinegar as she always did and added red pepper flakes and mustard seed. Like someone else posted, I sliced my cucumbers and laid them to dry and lightly salted them as I remembered her doing so as a girl, be cause she would slap my sneaky hand with a spatula sneaking the devious bites from her counter. Thank you again for posting this recipe as you gave me back part of a family pass down recipe that I thought I wouldn't be able share a give to my daughter. AMAZE-BITES!!!!!!
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I love pickled vegetables. I used this recipe as a start but put the vinegar, sugar, water and pepper in a saucepan with 1 T of pickling spice and boiled it until sugar is dissolved completely. I then take it off the heat and let it cool down to room temperature. I then strain it and follow the rest of the recipe as written. This is also good with zucchini and summer squash. During the summer I always have this in the refrigerator. The pickled onions are excellent on sandwiches and in salads.
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THANKS FOR THE MEMORIES! ! ! ! ! !