Cucumber and Onion Salad Recipe

• servings: 8 servings
• active time: 10 minutes
• total time: 8 hours 12 minutes

Ingredients

4 cups sliced cucumber (Hot House or English cucumber, one large or two small should be about 4 cups)

1 yellow onion (sliced)

1/2 cup rice vinegar

1/2 cup sugar

1 tsp kosher salt

1/2 tsp celery seed

Directions

Slice your cucumbers about 1/8-1/4 inch thick, same for the onions.If you are using hot house, english or persian cucumbers you don't need to peel them, if you are using traditional cucumbers or garden cucumbers you can peel them completely or partially by peeling stripes.

Place the sliced cucumbers and onions in a shallow bowl or pan. Set aside.

In a saucepan over medium heat, bring the sugar, salt, vinegar and celery seeds to a boil. Once it comes to a rapid boil, let it boil for about 30 seconds.

Pour over the cucumbers and onions. Toss to coat. Then try to have all the cucumbers and onions touching the vinegar liquid.

Cover and refrigerate for 8-12 hours.If you have time you can toss the cucumbers and onions a few times while they marinate in the fridge.

It is great garnished with black pepper when serving!

Storing

Store in a covered container in the fridge for up to 2 days. It will last longer but the more time that passes the cucumbers start to become very soggy.

Nutrition

• Calories: 65 kcal
• Total Fat: 0.1 g
• Saturated Fat: 0.03 g
• Unsaturated Fat: 0.04 g
• Sodium: 293 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 1 g
• Total Sugars: 14 g
• Protein: 1 g