Looking for a quick, tangy side dish that bursts with flavor? Cucumbers and onions in vinegar might just become your new go-to recipe. This simple yet refreshing combination is perfect for summer barbecues, light lunches, or as a crisp topping for your favorite dishes. Keep reading to discover how easy it is to make—and why it’s a timeless kitchen favorite.
| Servings: | 6 |
| Prep Time: | 10 minutes |
| Cook Time: | 10 minutes |
| Total Time: | 20 minutes |
| Serving Size: | 1 cup |
Description
Crisp, cool, and refreshingly tangy, cucumbers and onions in vinegar is the kind of dish that instantly brings you back to summer picnics and backyard barbecues. The fresh cucumbers stay snappy, while the bite of onion mellows in the sweet and sour marinade, creating a side dish that wakes up your palate with every bite. It is crunchy, juicy, and thoroughly satisfying, like diving into your grandma’s garden on a warm afternoon.
The vinegar dressing is bright and sharp, but balanced with just enough sugar to round out the flavors. It is simple food at its finest — slightly sweet, lightly acidic, and infused with the nostalgic flavor of homegrown produce. Let the cucumbers soak just long enough and they become more flavorful by the hour, perfect for making ahead and serving cold.
Why You’ll Love This Recipe
This recipe is perfect for its ease, versatility, and refreshing crunch. With just a few pantry staples and fresh vegetables, you get a dish that works equally well alongside barbecue ribs, fried chicken, or a stack of turkey sandwiches. It is naturally low in calories and carbs, making it a great option for health-conscious eaters.
Not only is this recipe incredibly easy to make, but it improves with time. You can prepare it hours or even a day in advance and it will only get better as the flavors meld. It is also highly customizable—use different vinegars or add herbs like dill for added depth.
Ingredients
- 2 large cucumbers
- 1 medium sweet onion
- 1 cup white distilled vinegar
- 1 cup water
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Equipment
- Sharp knife
- Cutting board
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Mandoline slicer optional
- Spoon for mixing
- Airtight container for storage
Instructions
- Wash and slice the cucumbers: Start by giving the cucumbers a nice rinse. Peel them if you like. I personally enjoy leaving some of the skin on for texture and color. Slice them thinly into rounds using a knife or mandoline. The thinner they are, the more they soak up the vinegar flavor.
- Slice the onion: Peel your sweet onion and slice it into thin rings or half-moons. I find half-moons easier to eat, especially if you’re serving this at a picnic or potluck.
- Combine in a bowl: Place the cucumbers and onions into a large mixing bowl. This is where the magic starts.
- Make the vinegar marinade: In a separate measuring cup or small bowl, whisk together the vinegar, water, granulated sugar, salt, and freshly ground black pepper. Keep whisking until the sugar dissolves completely — this is key to getting a smooth, tangy-sweet flavor.
- Pour and mix: Pour the vinegar mixture over the cucumber and onion slices. Toss gently until everything is well coated. Let them sit in the bowl for a few minutes to soak it in.
- Refrigerate: Cover the bowl or transfer everything to an airtight container. Place in the fridge for at least one hour. Chilling not only makes this dish incredibly refreshing, but it also gives the flavors time to meld.
- Serve and enjoy: Give everything a quick stir before serving. Pile into bowls or set at the table in a large dish with a slotted spoon.
Nutrition per serving
| Calories | 35 |
| Protein | 1g |
| Carbohydrates | 8g |
| Fat | 0g |
| Sugar | 6g |
| Fiber | 1g |
| Sodium | 290mg |
For a more complex flavor, try using half apple cider vinegar and add a tablespoon of chopped fresh dill. It brings out the garden-fresh quality in both the cucumbers and onions.
FAQ
Can I use English cucumbers instead of regular ones?
Absolutely. English cucumbers tend to be a bit sweeter and have thinner skin, so you can skip peeling them. Just slice and go.
Is this recipe gluten-free?
Yes, this dish is naturally gluten-free. Just double-check that your vinegar is gluten-free, which most distilled white vinegars are.
Can kids enjoy this dish?
If your kids like pickles or tangy flavors, they will probably love this. You can reduce the black pepper or use a milder onion to make it more kid-friendly.
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Cucumbers and Onions in Vinegar
Ingredients
- 2 large cucumbers
- 1 medium sweet onion
- 1 cup white distilled vinegar
- 1 cup water
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Instructions
- Wash and peel the cucumbers if desired. Slice them thinly into rounds using a knife or mandoline.
- Peel the onion and slice it into thin rings or half-moons for more manageable bites.
- In a large mixing bowl, combine the sliced cucumbers and onions.
- In a separate bowl or measuring cup, mix the vinegar, water, sugar, salt, and black pepper. Whisk until the sugar is fully dissolved.
- Pour the vinegar mixture over the vegetables and toss gently to coat everything evenly.
- Cover the bowl or transfer the mixture to an airtight container. Refrigerate for at least one hour before serving to allow the flavors to blend.
- Stir again before serving and enjoy cold.
