Printable Version of “Flavorful Sliced Cucumbers & Onions” Recipe
What in the world can we do with all the cucumbers this year?!?!
Fortunately, we have several neighbors (without gardens) to share our slicing cucumber crop with and we also plan to make pickles out of the pickling cucumbers. So that will take care of most of them.
But it’s still hard coming up with good ideas to use up what’s left. My favorite way to fix them, aside from just chopping a few cucumbers, tomatoes, peppers and onions together to create sort of a fresh salsa or top a fresh garden salad with, is to use an old recipe that I was fortunate enough to get from a close friend, Jerry, years ago.
Her recipe is a tasty spin on the old sliced cucumbers, onions and vinegar finger salad and, personally, I like it a thousand percent better! I hope you enjoy it, too!
~ Flavorful Sliced Cucumbers and Onions ~
You Will Need:
6 – 8 small to medium cucumbers, sliced 3 – 5 small onions or 1 large onion, sliced 1 cup Apple Cider Vinegar 1 cup sugar 1 cup Wesson Oil 2 teaspoons celery seed 2 teaspoons mustard seed
Wash the cucumbers and onions. I leave the peel on the cucumbers (because I’ve heard that the peelings are chock full of nutrients and all the stuff that’s good for you… plus I’m kinda lazy that way…LOL!) unless the peel adds a strong or bitter taste. In that case, peel them and chuck the peelings 🙂
Slice the cucumbers into 1/4 inch cucumber “chips” and put in large bowl.
Slice the onions into 1/4″ – 1/2″ slices, separate the onion’s rings and put them in with the sliced cucumbers. Salt to taste, if you like, and set aside.
For the brine, in a medium bowl, add 1 cup Apple Cider vinegar, 1 cup Sugar, 1 cup Wesson Oil, 2 teaspoons celery seed and 2 teaspoons mustard seed.
Mix well…
Pour brine mixture over the cucumbers and onions…
Toss with a wooden spoon to mix well and evenly coat the cucumbers and onions…
Cover and refrigerate for an hour or two to chill…
I love these when they’re prepared fresh and served within a few hours or at least sometime during the first day while the cucumbers and onions are still crisp.
By the second or third day, often dishes like spaghetti or stew taste even better. However, with this recipe, the cucumbers will soften by the second day and I don’t care for them that way.
So, I always fix only as much as I think we (or our guests) will eat while they’re fresh. Enjoy! 🙂
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