Yield:6 servings
4 English cucumbers, sliced into ⅛-inch-thick rounds (about 10 cups)
2 tablespoons kosher salt (such as Diamond Crystal)
1½ cups white vinegar
¼ cup sugar
2 teaspoons fresh ground black pepper
1 small white onion, thinly sliced (about 1½ cups)
19 grams carbs; 87 calories; 2 grams fiber; 697 milligrams sodium; 2 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Step 1
Toss cucumbers and salt together in a large bowl. Transfer cucumbers to a strainer, then place the strainer in the sink. Let cucumbers sit for 30 minutes as they release their water, stirring occasionally to help them drain.
Step 2
Meanwhile, whisk the vinegar, sugar and pepper in a large bowl until the sugar dissolves.
Step 3
Add the drained cucumbers and sliced onion to the bowl of vinegar marinade. Use your hands or tongs to toss well—really get in there and make sure the marinade is distributed. Cover and refrigerate for at least 1 hour before serving, stirring once halfway through to ensure everything gets evenly marinated.
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I was intrigued by the recipe's simplicity: I made it for late Sunday brunch, and it was a complete flop - the general consenses it lacked complexity and tasted like pickled fiber. To be completely forthcoming, I served it with olive oil-poached salmon with the Buster Tomato Dressing by Yewande Komolafe (also on this site), so the main course was forward-seasonal.
Make a balanced dressing of good sour cream & vinegar of your choice, add dill, and it's a classic Polish side dish! :-)
I smile this has a recipe. A staple in the Midwest that my grandmother had perfected. She always used pickling cucumbers. Slice thin, salt and a bit of water for a while. Slice sweet onions fine and add. Then add apple cider vinegar, sugar (lots), a bit of water and plenty of pepper.
I use a mandoline for slicing, rinse the cucumbers very thoroughly after they dehydrate in the salt for a while, and then use a flavorful vinegar. Always peeled table cucumbers, never English ones but that's a matter of taste.
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