Simple Cucumber and Onion Salad

Ingredients

• 5 cucumbers Pickling Cucumbers (Kirby or pickling cucumbers; peel leaving a thin strip of green skin for color)
• 0.5 onion Sweet Onion (Vidalia or other sweet onion; thinly sliced)
• 0.5 cup Water (Room temperature)
• 0.5 cup White Vinegar (Distilled white vinegar)
• 2 teaspoon Granulated White Sugar (Regular granulated sugar)
• 1 teaspoon Salt (Kosher or table salt)
• 1 clove Garlic Clove (Pressed through a garlic press)
• 0.5 teaspoon Black Pepper (Freshly ground preferred; adjust to taste)

Instructions

1. Peel and Slice Cucumbers

   Using a vegetable peeler, remove most of the dark green skin, leaving a thin strip for color. Then slice the cucumbers thinly (about 1/8‑inch rounds).

   Time: PT5M

2. Slice the Onion

   Thinly slice half of a sweet (Vidalia) onion. You may use a white, yellow, red, or purple onion; note that red/purple will tint the dressing pink.

   Time: PT2M

3. Prepare the Dressing

   In a small bowl combine 1/2 cup water, 1/2 cup white vinegar, 2 tsp sugar, 1 tsp salt, the pressed garlic clove, and 1/2 tsp freshly ground black pepper. Whisk until the sugar and salt begin to dissolve.

   Time: PT3M

4. Combine Vegetables and Dressing

   Place the sliced cucumbers and onion in the large container. Pour the dressing over them, seal the container, and give it a good shake until everything is evenly coated.

   Time: PT2M

5. Chill and Marinate

   Refrigerate the salad for at least 1 hour before serving. It can be kept up to 3 days; the longer it sits, the more the cucumbers will soften and take on a lightly pickled flavor.

   Time: PT0M

   Temperature: 4°C

Nutrition Facts

Calories

38

Protein

1g

Carbohydrates

9g

Fat

0g

Fiber

1g