Cucumber Salad

Sweet and tart, this refreshing salad pairs well with just about anything.

All nutrition facts are AI generated and approximate.

Ingredients

• 2 large cucumbers
• 1 red onion
• ½ cup white vinegar
• 4 Tbs white sugar

Directions

1. With a peeler, stripe the outside of the cucumbers and then slice about ¼ inch.
2. Cut the onion in half and then slice each half thinly.
3. In a sealable container, mix the sugar and vinegar. Add the cucumber and onion.
4. Stir every once in a while to ensure that everyone gets a chance to marinate.
5. This is best served the next day.

Notes

• Stripe, don’t fully peel: Leaving strips of skin adds a little color and texture while still softening the cucumber.
• Slice thin: Thin, even cucumber and onion slices soak up the sweet-tart brine best.
• Overnight is best: The flavor deepens as it sits, so this really shines the next day.
• Stir now and then: Give it an occasional stir so every slice spends time in the marinade.
• Storage: Keeps well covered in the fridge for several days, getting more mellow over time.

Why This Works

• A quick sweet-tart brine: The vinegar and sugar create a light pickling liquid that seasons the vegetables as they sit.
• Sugar balances the acid: Dissolving sugar into the vinegar rounds out its sharpness for that signature sweet-and-tart bite.
• Osmosis softens the cucumbers: The brine draws water from the cucumbers and onion, turning them cool and crisp-tender.
• Resting overnight: Time in the marinade lets the flavor penetrate all the way through each slice.