Vinegar Cucumber Salad is made with freshly sliced cucumber, onion, seasoning, then soaked in vinegar. Healthy, filling and low carb!
A FAVORITE CUCUMBER SNACK
This side dish/snack recipe has a lot of meaning to me. We were big cucumber lovers in my family when I was growing up. I have such vivid memories of my Mom fixing supper on nights when she was off work. She would always give us a little something to munch on before dinner. Nothing that would fill us up before we ate but would keep us from bugging her every two minutes about when we would be eating.
FREQUENTLY ASKED QUESTIONS:
English cucumbers are those long cucumbers that are individually wrapped in plastic in the produce section of your grocery store. The skin is completely edible with thee cucumbers. You can use a standard cucumber, just peel it first.
I just use the standard white vinegar. However, you could certainly use apple cider vinegar if you enjoy that instead.
No. This is optional. Personally, I don’t actually eat the onions, I just like the flavor that it adds but a lot of people enjoy eating the onions too. I would go with a sweet onion (like a Vidalia onion) for this.
Because the cucumbers are soaking in vinegar (a natural preserver) they will stay good in your refrigerator (covered) for at least a week. Any longer and they’ll start to take on a softer, pickle-like texture.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- English cucumber
- sliced onion (optional)
HOW TO MAKE VINEGAR CUCUMBER SALAD
Place sliced cucumber and onion in a medium bowl.
Season with salt. Then pour vinegar on top.
Put cover or plastic wrap over bowl and refrigerate for at least an hour.
Then dig in!
CRAVING MORE RECIPES?
Vinegar Cucumber Salad (+Video)
- 1 cup vinegar
- ½ Tablespoon salt, more or less to taste
- 1 English cucumber, sliced
- ⅓ cup sliced onion
- Combine all ingredients in a medium bowl. Stir well.
- Put cover or plastic wrap over bowl and refrigerate for at least an hour.
- English cucumbers are those long cucumbers wrapped in plastic at the grocery store. The skin on those is edible so no need to peel.
- You can use regular vinegar or apple cider vinegar. Whichever you prefer.
- I like to use a sweet onion instead of a traditional yellow.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.