There’s just nothing quite like a fresh Cucumber, Onion, and Vinegar salad, is there? The flavors and aroma conjure up summers gone by as they help you embrace the one you’re currently living in. My mom, aunt, and grandmothers on each side all made great Cucumber, Onion, and Vinegar Salads. Each somehow tasted a little different because each tended to be either heavy or light-handed with sugar. My aunt’s version wasn’t as sweet as my grandmothers’ salads and none of the three COMBINED were as sweet as my mother’s!
Because this is such a nostalgic recipe, I always serve this salad in a family “heirloom” bowl. It just sort of sweetens the deal, if you know what I mean. The bowl shown here is one I remember my mom using time and time again. She loved dishes SO much – honestly, she’d get more excited about bowls and plates than she would what was in them.
Suffice to say I do not carry this gene.
Cucumbers, Onions, and Vinegar Salad
3 large cucumbers (or 5 small, “pickling” cucumbers)
1 small onion, chopped (I prefer a Vidalia or a red onion but have been known to use whatever’s on hand)
1/2 cup white vinegar
1/2 cup water
1 teaspoon salt
2 teaspoons sugar
Peel and slice the cucumbers. Combine the cucumbers, chopped onions, and the rest of the ingredients. Cover and refrigerate until needed.
This is one of those recipes that, over time, you’ll adjust to your own personal tastes. Some people add a minced garlic clove to their Cucumbers, Onions, and Vinegar Salad. My husband likes chopped grape or cherry tomatoes in his (pictured below). I’m pretty old school, though, and much prefer the original cast of characters. I have, however, been tempted to add chopped jalapeno or green bell pepper to play with the flavors a little.
Cucumber, Onion, and Vinegar Salad with Red Onion and Grape Tomatoes
by Lucy Beale and Jessica Partridge, one of the cookbooks I’ve been recommending the most lately. What’s so wildly wonderful about this cookbook?
