Cucumbers and Onions in Vinegar

5 from 2 votes

Cucumbers and Onions in Vinegar

Cucumbers and onions in vinegar are a cold, crisp summer side made with tinly sliced English cucumber, red onion, rice vinegar, honey, and fresh dill. They're tangy without being harsh, lightly sweet, and even better after 30 minutes in the refrigerator.

Prep Time10

Total Time10

Course: Side Dish

Cuisine: American

Servings: people

Author: kara

Ingredients

1 whole english cucumber thinly sliced
¼ large red onion thinly sliced
2 tablespoons rice vinegar
1 tablespoon honey
½ teaspoon coarse kosher salt or to taste
¼ teaspoon ground black pepper or to taste
2 tablespoons fresh dill chopped

Instructions

Slice the cucumber in thin slices. If you don't plan to marinate it for very long, try to go with thinner slices.
Add the cucumbers to a medium mixing bowl.
Slice the red onion very thin. The red onion will be raw, so be sure to get your slices as thin as possible. Using a mandoline for this part works really well if you have one, but be careful as it's very easy to cut yourself using them.
Add the thinly sliced red onion to the mixing bowl with the cucumber slices.
Add the rice vinegar, honey, kosher salt, and ground black pepper to the mixing bowl with the cucumber and red onion slices and mix to combine. Make sure everything is completely coated in the dressing.
Chop up the fresh dill. It doesn't have to be tiny, but be sure no one will be biting into a large chunk of dill. You want it to mix in well with the remaining ingredients.
Add the fresh dill to the mixing bowl and thoroughly mix to combine. You can serve it immediately, but it's better after it's had about 30 minutes to marinate in the refrigerator.

Notes

For the best flavor and texture, refrigerate the salad for about 30 minutes before serving.
Slice the red onion very thin so it softens slightly in the vinegar and doesn't overpower the cucumbers.
If you’re serving it right away, slice the cucumber a little thinner so it picks up the dressing faster.
English cucumbers work best because the skin is thin and the seeds are small, so there’s no need to peel or seed them.
The cucumbers will soften more the longer they sit, so this is best the day it’s made or within the next day or two.

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