Scale
arrow_back Recipe

Recipe Git v1

Marinated Cucumbers and Onions

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Salad, Vegetarian

Tags: inexpensive, recipes for salad, recipes using cucumber, recipes using onion, recipes using sugar, recipes using vinegar, recipes with metric units, recipes without cooking time, recipes without servings, refrigerated, vegetarian, very easy

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AMarinated_Cucumbers_and_Onions)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AMarinated%20Cucumbers%20and%20Onions&oldid=4518149

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 2 cucumbers
  • 1 white onion
  • 2 cups (480 ml) distilled white vinegar
  • 2 teaspoons (10 ml) vegetable oil
  • 1 teaspoon (5 ml) sugar
  • 1 teaspoon (5 ml) salt

Directions

  1. Mix vinegar, oil, salt and sugar for the marinade.
  2. Trim the ends from the cucumbers, peel them, and slice them.
  3. Peel the onion and slice it as thinly as possible.
  4. Pour the marinade over the cucumbers and onions and mix well.
  5. Let it sit in a cool place or refrigerator for at least two hours, stirring occasionally.
  6. Serve in a bowl, marinade and all, using salad tongs or a slotted spoon to dish out servings.

Notes

Any light salad oil may be used. Avoid olive oil, as it congeals when refrigerated.

The cucumber to onion ratio should be from 2:1 to 2.5:1.

There should be just a hint of oil in the marinade and just enough sugar to take the edge off of the vinegar's tartness.

For crisper pickles add a spoonful of oregano.