Cucumber and Onion Salad

By nnlester

A cucumber and sweet Vidalia onion salad, dressed with a sweet and sour vinegar dressing.

Ingredients

• 4 large cucumbers
• 1 tablespoon of kosher salt
• 1 extra large Vidalia onion
• 2/3 cup white vinegar
• 2/3 cup granulated sugar
• 1/4 teaspoon of freshly cracked black pepper
• 1/4 teaspoon of celery seed, optional

Details

Servings 4
Preparation time 10mins
Cooking time 130mins
Adapted from deepsouthdish.com

Preparation

Step 1

Peel cucumbers and slice about 1/2 inch thick. Add to a colander placed on a rimmed dish, toss with salt and let rest for at least 30 minutes, stirring occasionally. The salting will help to draw out some of the water, enhance the texture and help to remove bitterness that cucumbers sometimes have.

For the dressing, whisk together the vinegar, sugar, pepper and celery seed. Halve and slice the onions into thick slices, adding to the dressing with the cucumbers.

Toss, cover tightly and store in refrigerator until well chilled, stirring occasionally. Toss again before serving.

Peel cucumbers and slice about 1/2 inch thick. Add to a colander placed on a rimmed dish, toss with salt and let rest for at least 30 minutes to draw out some of the water.

For the dressing, whisk together the vinegar, sugar, pepper and celery seed. Halve and slice the onions into thick slices, adding to the dressing with the cucumbers. Toss, cover tightly and store in refrigerator until well chilled, stirring occasionally. Toss again before serving.