How long can I store cucumber and onions in vinegar in the refrigerator?

Cucumber and onions in vinegar can be stored in an airtight container in the refrigerator for up to 2 weeks. The longer they sit, the more the flavors will meld, so feel free to make them ahead of time for convenience.

Can I use a different type of vinegar for this recipe?

Yes, you can use other types of vinegar, such as red wine vinegar or apple cider vinegar. However, keep in mind that these may slightly alter the color of the cucumbers and onions. White distilled vinegar and white wine vinegar are the most commonly used options.

What is the best way to slice the cucumbers and onions?

For the best results, slice the cucumbers and onions thinly, about 1/8 to 1/4 inch thick. This ensures they absorb the pickling liquid well and develop the perfect texture. Using a mandolin slicer can help achieve even, consistent slices.

Cucumber and Onions in Vinegar: A Refreshing Southern Side Dish

Name: Cucumber and Onions in Vinegar
Prep time: 10 min
Total time: 1 h 10 min
Cuisine: Southern
Ingredients: 2 large cucumbers (or 1 large English cucumber); 1/2 cup sweet onion, thinly sliced; 1/3 cup distilled white vinegar or white wine vinegar; 1/4 cup warm water; 1 teaspoon sugar (optional); 1 teaspoon salt (use kosher or table salt); Freshly ground black pepper (optional)

Description

Cucumber and onions in vinegar is a quick and easy Southern side dish, perfect for summer barbecues, picnics, or as a refreshing snack. The combination of crisp cucumbers and sweet onions marinated in a tangy vinegar-based dressing offers a flavorful, crunchy side dish that pairs well with grilled meats, fried foods, or served on its own.

Ingredients

Scale

2 large cucumbers (or 1 large English cucumber)
1/2 cup sweet onion, thinly sliced
1/3 cup distilled white vinegar or white wine vinegar
1/4 cup warm water
1 teaspoon sugar (optional)
1 teaspoon salt (use kosher or table salt)
Freshly ground black pepper (optional)

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Instructions

Peel the cucumbers. If using large cucumbers, slice them in half lengthwise and scoop out the seeds with a spoon. Slice the cucumbers into 1/8 to 1/4-inch thick rounds.
Thinly slice the onion into slivers.
In a medium bowl, whisk together the vinegar, warm water, sugar, and salt until the sugar and salt dissolve.
Add the sliced cucumbers and onions to the vinegar mixture. Stir gently to combine.
Cover the bowl and place it in the refrigerator. Allow the cucumbers and onions to marinate for at least 1-2 hours for the best flavor.
Serve with a slotted spoon, and optionally sprinkle with black pepper before serving.

Notes

For a keto-friendly version, omit the sugar in the recipe.
Use a mandolin slicer for even, thin cucumber and onion slices.
If you prefer a spicier salad, add a pinch of red pepper flakes to the pickling liquid.
Feel free to add other vegetables like carrots or radishes to the pickling liquid for extra crunch.
This recipe can be made ahead of time and stored in the fridge for up to 2 weeks.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: Refrigerator Pickling
Cuisine: Southern

Nutrition

Serving Size: 1/4 cup
Calories: 7 kcal
Sugar: 1 g
Sodium: 230 mg
Fat: 0 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 2 g
Fiber: 1 g
Protein: 0 g
Cholesterol: 0 mg