Cookbook:Marinated Cucumbers and Onions

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Cookbook | Ingredients | Recipes

This is a nice, light, cooling salad or side dish to have during the hottest summer months. That's when my mother would make it.

Ingredients[edit]

Procedure[edit]

  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 refrigerate for at least two hours, stirring occasionally.

Serve in a bowl, marinade and all, using salad tongs or a slotted spoon to dish out servings.

Notes, tips, and variations[edit]

  • 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.