Cucumber And Onions In Vinegar

This is such a simple dish, but these cucumber and onions in vinegar are so delicious during the hottest weeks of the summer.

  • 4 medium size cucumbers
  • 2 small videlia onions
  • 1/3 cup white vinegar
  • 1/3 cup sugar
  • 1/2 tsp salt

Slice cucumbers and onions thinly. Combine vinegar,sugar and salt in a small bowl and pour over cucumbers and onions. Chill in the fridge and drain the juice before you eat them.

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Comments

  1. Kelley says

    We do this here but omitt the sugar and add sprinkle of black pepper. Sometimes we add sliced ripe tomatoes. I prefer cider vinegar just for more tang!

  2. Karen says

    We also omit the sugar, but still use white vinegar. These refrigerator pickles are also good with thinly sliced yellow squash, zucchini , or for a little kick, add some fresh sliced jalapenos!

  3. says

    I learned to make these from my mother (who learned from her grandmother) over 40 years ago while we were camping! Used a bit less sugar but the same basic recipe – great for camping – went with everything and kept well in an ice chest.

    • Spike Parker says

      I was wondering about draining the liquid, too. When I was a kid in the 40’s and 50’s my mother made these all the time. Now and then, I would take the whole bowl out of the fridge at snack time and eat pickle slices while I read funny books. Then I’d put the (covered) bowl back in the fridge and it might show up on the table at supper again. That was fine with me.

  4. Lynda says

    I grew up in N. Florida – Cracker Country – and we never put sugar in, always used apple cider vinegar, and seasoned with salt and pepper. Like others, I sometimes toss in tomatoes – lately I prefer the cute little “cherub grape” tiny tomatoes. I threw this together the other night – mostly for me since no one else really likes it. My daughter-in-law did give it a try and yesterday asked for me to make another batch. It is so refreshing and cool in the summer. And – I like to use it on a turkey sandwich – drained, of course – and it is just wonderful that way.

  5. DebraRuegg says

    Give me a bowl and spoon and I could eat this with/without the tomatoes,like soup drained and put on sandwiches. I could eat my weight’s worth.can never get enough! I also live on gazpacho!.

  6. Kathy says

    my Mom had this on the table every evening of the summer months. She would put the onions and cucumbers on top of her serving of fresh cooked green beans and it was just SO yummy. and YES! it IS better with apple cider vinegar…

  7. Lael says

    This is a Summertime staple for our friends and family. We often eat the salad with pita bread or pita chips at every meal, including breakfast. This salad makes you feel cooler when you eat it. I add other stuff when it is available like green and red sweet peppers, jalapenos (fresh), feta cheese, olives, etc. Everyone develops their own version of the recipe. The lemon juice and sesame oil give a more Mediterranean or Middle Eastern flavour to the dish, but vinegar and olive oil can be substituted. I also add a dash of coriander, cumin, and paprika to the dressing because that is the way my DH (Darling Husband) prefers it.

    Israeli Salad Basic Recipe:

    Dressing:
    3 tbsp. finely minced fresh, parsley
    Juice of half a lemon
    2 to 3 tbsp. olive oil or sesame oil,
    2 tbsp. Tahina**, optional
    Salt and pepper, to taste

    Vegetables:
    2 to 3 medium tomatoes, cubed
    1 1-pound English cucumber*, cubed
    1/2 medium red onion, cubed,

    Mix the dressing ingredients together in the bottom of
    a container large enough to hold all of the ingredients,
    (I usually use a sealable tupperware container.) and then
    add the vegetables. Mix the salad thoroughly and chill
    before serving.

    *The English Cucumbers don’t need to be peeled.
    **Tahina sauce is made from sesame seeds, oil, and salt.
    I can buy it at my local grocery store, but if you can make it
    in a food processor. Process 2 tbsp. of sesame seeds and
    1/4 tsp. of salt with1/2 tsp. of sesame or olive oil until smooth.
    Then slowly pulse in 1/4 cup of tepid water. The water must
    be tepid or the sauce doesn’t emulsify properly.

  8. Wanda says

    I’m in my mid 60’s and learned to make them by slicing cukes and onions thinly. Add a fair amount of course salt–let set at room temp about one hour. Drain off juice that has formed and give a light rinse so they won’t be too salty. Cover with vinegar and a little water so the brine won’t be too strong. Refrigerate and they will keep for days. Good drained and eaten on bread and butter.

  9. says

    OK i need an answer quick! A friend just gave me a couples of cukes,and they are a lime sherbert green!!! Are these edible? Never in my 57 + years have I seen this. Help!

  10. jan dexter says

    Try this, get a gallon of bread and butter pickles of course eat the pickles then pour the juice in a bowl chop up two onions and two cucumbers place in gallon jar then put the juice back in then add some apple cider vinegar, I call it “Old Underweat” let sit in fridge then enjoy

  11. John McClancy says

    Memaw only used a tsp of sugar and never oil. Salt, pepper, dill, sometimes tarragon, thyme or other herbs. Tomato cubes or squash slices for a twist. They couldl keep for a week in the fridge, but never last more than a day.

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