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Cucumbers and Onions in Vinegar
Ash Tyrrell

Cucumbers and Onions in Vinegar

I still remember the first time I made a big bowl of cucumbers and onions in vinegar for a family cookout, and it disappeared before the burgers even came off the grill. This recipe has been passed around kitchens for generations, and once you taste it, you will understand why. It only takes a handful of pantry staples and a little patience while it chills.
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Total Time 1 hour 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 large cucumbers or 1 large English cucumber about 2 cups sliced – fresh cucumbers give the best crunch, so skip anything that has been sitting in the fridge too long or gone soft
  • ½ cup sweet onion thinly sliced – a sweet onion like Vidalia keeps the flavor mild instead of overpowering
  • ⅓ cup distilled white vinegar or white wine vinegar – these lighter vinegars keep the cucumbers from discoloring
  • ¼ cup warm water – warm water helps dissolve the sugar and salt quickly
  • 1 teaspoon granulated sugar optional – balances the tang of the vinegar without making the salad sweet
  • 1 teaspoon table salt or kosher salt – draws out extra moisture and sharpens the flavor
  • Freshly ground black pepper to taste (optional) – adds a light bite right before serving

Method
 

  1. In a medium bowl, whisk together the vinegar, warm water, sugar, and salt until the sugar and salt fully dissolve. Using warm water here really helps everything blend smoothly instead of leaving grainy bits behind. This liquid is the base that gives the whole salad its signature tang.
  2. Peel the cucumbers unless you are using English or burpless varieties, which have thinner, less bitter skins. If your cucumbers have large seeds, slice them lengthwise and scoop the seeds out with a small spoon. Then slice the cucumbers into thin rounds, about an eighth to a quarter inch thick.
  3. Peel the sweet onion and slice it into thin slivers so it distributes evenly throughout the salad. Thinner slices also soak up the vinegar mixture faster, which means more flavor in every bite. If you prefer a milder bite, soak the slices in cold water for a few minutes before adding them in.
  4. Add the sliced cucumbers and onions into the bowl with your vinegar mixture and stir gently to coat every piece. Make sure the vegetables are mostly submerged so they pickle evenly. You can use a large jar with a lid instead of a bowl if you want easy shaking and storage.
  5. Cover the bowl or seal the jar, then refrigerate for at least one hour, though two hours gives even better flavor. The longer the cucumbers and onions sit, the more tang and depth they absorb from the vinegar. Give everything a quick stir once or twice while it chills.
  6. Once chilled, serve the salad straight from the fridge using a slotted spoon so you leave the extra liquid behind. Sprinkle a little freshly ground black pepper on top if you like a bit of extra bite. This salad tastes best cold, so keep it refrigerated until right before you serve it.

Notes

  • I always use very warm water for the pickling liquid because it dissolves the sugar and salt so much faster than cold water
  • I like to slice my cucumbers and onions as evenly as possible with a mandolin, since uneven slices pickle at different speeds
  • I have learned that letting the salad sit overnight instead of just an hour gives a noticeably deeper flavor
  • I try not to skip the salt even if I am cutting the sugar, because it really helps balance the vinegar's sharpness
  • I keep a jar of this in my fridge most of the summer since it actually tastes better the longer it sits, up to a point