How long should I let cucumber and onions in vinegar marinate?

For the best flavor, marinate your cucumber and onions for at least 2 hours in the refrigerator. However, the longer they marinate, the more intense the flavor becomes. Ideally, letting them sit overnight will give the best results.

Can I use other types of vinegar for this recipe?

Yes, while distilled white vinegar or white wine vinegar are the most common options for this recipe, you can also use other types like apple cider vinegar. Just note that apple cider vinegar may slightly discolor the onions and cucumbers.

How do I store cucumber and onions in vinegar?

Store your cucumber and onion salad in an airtight container in the refrigerator. It will stay fresh for up to 2 weeks, making it a great make-ahead option for busy weeks or gatherings.

Can I make this recipe keto-friendly?

Yes! Simply omit the sugar to make a keto-friendly version of this cucumber and onion salad. The tangy vinegar and salt will still provide plenty of flavor without the sugar.

Cucumber and Onions in Vinegar – Easy Recipe (No-Cook)

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); ½ cup sweet onion slivers; ⅓ cup distilled white vinegar or white wine vinegar; ¼ cup warm water; 1 teaspoon granulated sugar (optional); 1 teaspoon salt; Freshly ground black pepper (optional)

Description

Cucumber and Onions in Vinegar is a tangy, refreshing side dish that combines the crunch of cucumbers with the sweetness of onions, all marinated in a vinegar-based dressing. This easy-to-make recipe is perfect for summer BBQs, picnics, and potlucks, offering a healthy and flavorful option for any meal.

Ingredients

Scale

2 large cucumbers (or 1 large English cucumber)
½ cup sweet onion slivers
⅓ cup distilled white vinegar or white wine vinegar
¼ cup warm water
1 teaspoon granulated sugar (optional)
1 teaspoon salt
Freshly ground black pepper (optional)

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Instructions

In a medium-sized bowl, whisk together ⅓ cup vinegar, ¼ cup warm water, 1 teaspoon sugar (optional), and 1 teaspoon salt until the sugar and salt dissolve.
Peel the cucumbers and slice them about ⅛ to ¼-inch thick. If using regular cucumbers, remove the seeds. If using English cucumbers, no need to peel or seed.
Peel and slice the sweet onion thinly.
Add the cucumber slices and onion slivers to the pickling liquid and stir gently to combine.
Cover the bowl or transfer the mixture to a jar with a resealable lid. Refrigerate for at least 2 hours. The longer the vegetables marinate, the more flavorful they become.
Serve with a slotted spoon, optionally sprinkled with freshly ground black pepper.

Notes

For a keto-friendly version, omit the sugar.
Red onions can be used for extra color and a slight variation in flavor.
This recipe can also include other vegetables like radishes or bell peppers for added texture and color.
For best flavor, allow the cucumbers and onions to marinate for at least 2 hours, though overnight will provide the best taste.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: Refrigerated Pickle
Cuisine: Southern

Nutrition

Serving Size: 1/4 cup
Calories: 7 kcal
Sugar: 1 g
Sodium: 115 mg
Fat: 0 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 2 g
Fiber: 0 g
Protein: 0 g
Cholesterol: 0 mg