Thursday, May 23, 2013

Pickled Cucumbers & Onions

      Due to a certain (un-named) person's need to shed a few pounds (cough, cough) I have been cooking a bit more light and healthy dishes.  One of our favorites to put on the table at dinnertime is Pickled Cucumbers & Onions.  It tastes so delightfully fresh! And it is so quick and easy to make.  (Sometimes I eat it for breakfast!)


      2 large English seedless cucumbers
      1 large white Vidalia (preferred) onion 
      1 cup vinegar
      1 cup white granulated sugar
      1 cup water
      1/2 tsp. salt
      1/4 tsp. black pepper

      Wash and slice the cucumbers in half lengthwise, then slice thinly across.  
      Quarter the peeled onion, then slice thinly across.
      Put the other ingredients in a pot and bring to a boil to melt the sugar; allow to cool.
      Put cuc's  in a bowl with the liquid ingred; allow to sit a couple of hours before eating.
      Keeps for 2 weeks in the refrigerator. 

      A great side dish to accompany just about anything.  Enjoy!


  1. Gary will be so happy I now have a proper recipe. My mom used to make this and I've been 'winging' it for years. Same ingreds, plus sometimes I would add dill.

  2. Yes, dill would be very nice. I need to plant some!

  3. Try it with Red Onions, adds some color to your dish and they are great!

  4. My Mom also made this type of "salad" through my growing up years! We called it Iowa Cucumber Salad, as she was born and raised in Iowa:) Thanks for sharing your recipe. Shirley in Washington

    1. Well I guess it is a Missouri salad now, too. One thing I was taught about pickled dishes is to use the same amount of sugar and vinegar. Seems to work!