Cucumber Onion Salad
Basically a quick pickle, this old-fashioned cucumber onion salad is a delicious low calorie salad that can be made ahead. Try it as a side or even on a sandwich!
Servings: 4
Ingredients
- ½ cup cup distilled white vinegar
- ¼ cup water
- 1 tablespoon granulated sugar
- 1 ½ teaspoons kosher salt
- ¼ teaspoon coarse ground black pepper
- 1 large English cucumber, thinly sliced (about 1 pound)
- ½ red or sweet onion, cut into quarters and very thinly sliced (about ⅛-inch thick)
- 2 tablespoons minced fresh dill
Instructions
- In a large bowl, whisk together vinegar, water, sugar, salt, and pepper, until salt and sugar are mostly dissolved. Add cucumber and onion, stir to combine.½ cup cup distilled white vinegar, ¼ cup water, 1 tablespoon granulated sugar, 1 ½ teaspoons kosher salt, ¼ teaspoon coarse ground black pepper
- Add cucumber and onion, stir to combine.1 large English cucumber, thinly sliced, ½ red or sweet onion, cut into quarters and very thinly sliced
- Cover and refrigerate for 60 minutes, stirring once or twice.
- When ready to serve, drain liquid, stir in dill, and serve immediately (see note).2 tablespoons minced fresh dill
Video
Notes
- Serving tip: If not serving all the cucumbers at once, use a slotted spoon to take out desired portion, leaving the rest in the liquid.
- Storage: Cucumber onion salad will keep in the fridge for up to 3 days.
- Variations: Add thinly sliced radishes and/or carrots for a more colorful salad.
Nutrition
Serving: 1serving | Calories: 42kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 878mg | Potassium: 164mg | Fiber: 1g | Sugar: 6g | Vitamin A: 95IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg
QR Code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
*If you're viewing this on your phone, press and hold the QR code to open in your browser.