Cucumber Salad is what I’ve always called Vinegar Cucumbers or Cucumbers in Vinegar as others call this incredibly tasty, low calorie side dish. I remember making this dish when I was little and snacking on it all day. It’s just good old fashioned food like it should be!
What you need:
- 4 cucumbers
- 1/4-1/2 medium onion
- cider vinegar
- salt and pepper
I think the main reason this dish doesn’t get made more often is because people don’t like to take the time to peel and slice the cucumbers. If this is holding you back, just try it. I peeled and sliced the four cucumbers in the time it takes me to peel on small potato. Seriously, they are so easy.
You can’t leave the onion out of this dish, even if you don’t like onions. I slice the onion in big rings so that they are easy to take out or leave on the place for those who don’t want them, but the flavor is just not the same without the onions. Trust me on this one!
Layer the cucumbers and onions in a two quart glass dish.
My rule on the vinegar to water ratio is 1 part vinegar/1 part water. You want enough to cover the cucumbers. The amount of cucumbers and the dish you put them in will determine how much. For this dish I used two cups vinegar and two cups water.
Sprinkle with salt and pepper to taste. I used 1 teaspoon salt and 1/2 teaspoon pepper.
Cover and refrigerate a minimum of two hours, but four to six is better. I usually make them the day before and refrigerate overnight…if I can keep out of them!
Whether you want a delicious low calorie food to snack on or you’re looking for a side dish to complement your meal this dish is always a winner! It is a great addition to every southern meal!