No canning required with this Cucumbers and Onions in Vinegar recipe. This salad only takes a few minutes to make and you can store it in your refrigerator for a few months.
This recipe comes from my husband’s family. I was inundated with slicing cucumbers from the garden this summer. I love cucumber but there are only so many options for their use. Yes, I put them on my sandwiches and salad but I had no way of using 4-5 a week that way. There are two different kinds of cucumbers, slicing varieties and pickling varieties. Unfortunately, I have read that you cannot pickle the slicing variety because they are quite mushy and terrible. I pawned several off on my friends and family and still so many.
That’s when my husband told me of a recipe his grandmother used to make – “Pickles and Onions in Vinegar”. I just love country food names, they don’t mess around with the frills. He talked with such a sense of nostalgia that I knew I had stumbled into something. Some quick research and a phone call to one of the politest yet spunky great-grandmothers I have ever met, and the solution seemed like…well…the solution. Bonus- I had 24 onions in the pantry from the garden also to be used.
It’s super easy too. Peel and slice 4 cucumbers and one sweet onion. In a bowl, add all the rest of the ingredients. Stir until sugar is mostly dissolved. Add the cucumber slices and onion to mason jar or other container of your choice (I used two 500ml mason jars). Pour vinegar-garlic mixture over top to fill the jars. Close and shake or stir to coat all the cucumbers. It’s that simple. The next day you’ll be in sweet and sour cucumber heaven.
Here’s a printable version too if you like.
Frequently asked questions:
If you are following a low carb or low sugar diet, you can still enjoy this salad. Simply replace the sugar with equal parts Splenda or whatever ratio is equivalent if using a different sweetener alternative.
Any basic vinegar can be used for pickling such as white vinegar, apple cider, rice, or white wine vinegar. The flavor will be different, but some people prefer the different varieties. If you prefer apple cider vinegar, it will alter the color slightly. Avoid aged or distilled vinegars such as malt or balsamic in pickling.
I store my pickled cucumber and onions in vinegar salad in mason jars in the refrigerator. They should last about a month if stored properly. A few ways to tell if they have expired are changes in color or unpleasant smell, changes in brine texture, or bubbling in jar or bulging of the lid.
Looking for more simple, veggie-packed recipes? Check out some of these:
- CHICKPEA SALAD WITH VINAIGRETTE
- CRUNCHY ASIAN COLESLAW WITH THE BEST PEANUT DRESSING
- CILANTRO CORN AND BLACK BEAN DIP
- ZUCCHINI MUFFIN RECIPE
Cucumbers and Onions in Vinegar Salad
- 4 cucumbers peeled and sliced
- 1 medium onion thinly sliced
- ¼ cups sugar
- 1 ½ cups white distilled vinegar
- 3 cups Water
- 2 cloves garlic minced
- dash Salt
- In a bowl, add sugar, salt, vinegar, water, and garlic. Stir until sugar is mostly dissolved. Add the cucumber slices and onion to mason jar or other container of your choice (I used two 500ml mason jars). Pour vinegar-garlic mixture over top to fill the jars. Close and shake or stir to coat all the cucumbers. Refrigerate overnight. Mixture is good for at least 1 month in the refridgerator.
Do you have a garden? How do you use extra cucumbers or other extra veggies? I would love to hear about them! Leave me a comment.
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