Cucumber and onion salad

When summer officially arrives in the South, there is one side dish that always makes an appearance: cucumber and onion salad. It is a staple of outdoor picnics and backyard cookouts, providing the perfect crunchy, briny counterpart to heavy helpings of barbecue chicken or smoked sausages. As reported by 205focus.com, this dish serves as an ideal palate cleanser between bites, with a slightly sweet vinegar marinade designed to sharpen your appetite.

The Secret to the Perfect Crunch

If you want to master this classic, do not skip the salting phase. It might seem like an extra step, but allowing your sliced cucumbers to drain for 30 minutes is the key to success. This process draws out excess water, ensuring your cucumbers stay crisp rather than soggy and keeping your marinade bold and concentrated.

Quick Facts

• Total time: 1 hour and 45 minutes
• Yield: 6 servings

Ingredients

• 4 English cucumbers, sliced into 1/8-inch rounds (approximately 10 cups)
• 2 tablespoons kosher salt (Diamond Crystal recommended)
• 1 1/2 cups white vinegar (apple cider vinegar is an acceptable substitute)
• 1/4 cup sugar
• 2 teaspoons freshly ground black pepper
• 1 small white onion, thinly sliced (about 1 1/2 cups)

Preparation Steps

1. Combine the cucumbers and salt in a large bowl. Place the mixture into a strainer in your sink and let it sit for 30 minutes, stirring occasionally to help extract the liquid.
2. While the cucumbers drain, whisk together your vinegar, sugar, and pepper in a large mixing bowl until the sugar has fully dissolved.
3. Add your drained cucumbers and sliced onions to the marinade. Toss thoroughly—using your hands or tongs—to ensure everything is well coated. Cover and refrigerate for at least one hour before serving, making sure to stir the mixture halfway through to achieve a consistent flavor.

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