By Mommy’s a Good Cooker
Nothing says summertime more than fresh cucumbers and onions! This delightfully simple salad is in our fridge from the first of June until the last of September. There’s just nothing like a burger on the grill, corn on the cob, and cucumbers and onion for supper.
I’m always surprised when people tell me they don’t like cucumbers and onions. I think many just have not had them prepared correctly. If you don’t like them all by themselves as a salad, try putting them on a burger, a brat or other sandwich. So good!
Years ago, our neighbor lady gave me her favorite recipe for cucumbers and onions. That recipe quickly became my go-to. Here it is...
1 sweet Vidalia onion
1 cup vinegar
1/2 cup sugar
1 tsp. celery seed
ground black pepper to taste
Peel and thinly slice the cucumbers and the onion into a large glass or plastic container. In a separate bowl, mix the rest of the ingredients until the sugar is dissolved. Pour over the cucumbers and onions and mix. Cover and allow to marinate at least two hours. I like to give mine 24 hours. Serve.
How simple is that? Here are a few tips to make your cucumbers and onions even better:
You can use red onion if you prefer, but the red color will disappear in the vinegar.
Get some pretty red color by adding grape tomatoes right before serving.
DO NOT USE OIL! One shortcut I’ve seen is to mix the cucumbers and onions with bottled Italian salad dressing, or a vinagrette. Resist this urge! The oil will make your veggies slimy and gross.
Don’t reuse marinade; make a fresh batch each time you have fresh veggies to use.
Next week we’ll continue using up our supply of cucumbers with my aunt & uncle’s famous dill pickle recipe. See you then!