Simple Cucumbers and Onions

"My mom always had a bowl of this in the fridge during the summer, and now I do too! My mom sliced her cucumbers and onions in cold salt water for a few hours first, but I usually do not. I do not notice difference when they are not soaked. Instead of peeling the cucumbers completely, I leave a few stripes of green to add color to the salad. Note: Cooking time includes time to chill salad before serving."
 
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photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn
Ready In:
2hrs 15mins
Ingredients:
5
Serves:
6-8
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ingredients

  • 2 -3 medium cucumbers, sliced very thin
  • 1 medium onion, cut in half and thinly sliced
  • 13 cup vegetable oil
  • 13 cup vinegar
  • 12 cup sugar
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directions

  • Combine oil, vinegar, and sugar in a medium to large bowl (big enough to hold all completed salad). Stir until sugar is dissolved (Note: You can heat the dressing to help keep it from separating. It is not necessary, but I do if I have time. If you heat the dressing, be sure to cool it before adding to cucumbers).
  • Add cucumbers and onions to dressing. Toss to coat veggies.
  • Cover and chill at least 2 hours before serving. The longer it chills, the better it gets!

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Reviews

  1. cmcclain
    My husband (the vegetable hater) loves this cucumber recipe and it is easy.
     
  2. Jan N.
    My mom used to make this all summer long BUT put ice cubes in it ! I am now going to make a batch because I cannot remember how long it's been since I had some......
     
  3. twixxy
    My go-to recipe for cukes and onions. Started making these in 2009 and we LOVE it! I agree on making it ahead of time so the flavors can work their magic. Thanks for the simple recipe!
     
  4. mama smurf
    I made for Fall Pick a Chef 2011 and I am soooo glad I found this recipe. I heated the dressing as sugggested and this is so good to have in the fridge when you want a little snack. Only DH snacked alot! Thank you for submitting the recipe.
     
  5. cookiedog
    So refreshing! These are a perfect balance of flavors. They are not overly vinegary, nor too sweet - they are just perfect and I appreciate having them in my fridge and being able to snack on them without feeling too guilty!I was afraid that my yellow onion would be too strong but I shouldn't have. Thanks to Lavendar Lynn for pointing this recipe out to me in the Best of 2009 game and thanks to you CindyMarie and your mom!
     
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RECIPE SUBMITTED BY

I grew up on a farm in Southeast Iowa where I learned to garden, cook, and can with my mom. She always told me not to marry a farmer (kidding, of course), but I did in June 2007. Now I have a big garden on our farm and love to cook and can using fresh goodies from the garden. I work full-time, but enjoy helping out on the farm when I can and taking meals to the field to feed the guys during spring planting and fall harvest.
 
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