Cucumber Onion Salad
A crisp and tangy side salad or snack, this easy cucumber onion salad takes only a few minutes to make and you can store it in your refrigerator for up to a month.
Servings 4 cups
- 3 cups Sliced or Chunked cucumbers *See note about varieties
- 1 cup sweet onion thinly sliced
- ¼ cups sugar
- 1 ½ cups white distilled vinegar
- 3 cups Water
- 2 cloves garlic minced
- dash Salt
- dash red pepper flakes Optional
In a bowl, add sugar, salt, vinegar, water, and garlic. Stir until sugar is 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 refrigerator.
Cucumber Varieties to Use: The best cucumbers are pickling varieties as they don’t loose as much of their crispness over time. English cucumbers taste wonderful but last about 3-4 days. If your cucumbers have a thin skin, you don’t have to peel them. I would peel certain cucumber varieties with either a thick or tough outer skin.
Serving: A refreshing and tangy side salad it’s a great accompaniment to chicken, grilled meat, seafood and so much more! It’s great straight out of the jar, but I also sometimes mix up some Greek yogurt with a bit of fresh dill to serve as a sort of dressing.
Storing: Store in an airtight container in the refrigerator. The cucumbers should be stored submerged in the vinegar solution. How long this lasts depends on the type of cucumbers you use. English or store-bought cucumbers last about 3-4 days before they loose their crispness. However, pickling cucumbers can last up to a few months.
Serving: 0.5cup | Calories: 210kcal | Carbohydrates: 51g | Protein: 0.16g | Sodium: 48mg | Potassium: 85mg | Sugar: 49g