Old-Fashioned Cucumbers and Onions with Vinegar Dressing

close up of a bowl of old-fashioned cucumber salad with fresh dill

Old-Fashioned Cucumbers and Onions with Vinegar Dressing

Learn how to make Old-Fashioned Cucumbers and Onions in Vinegar like you remember it -fresh cucumbers and crisp onions marinated in a tangy, subtly sweet vinegar dressing.

Course Salad, Side Dish

Cuisine American

Prep Time 15

Total Time 8 15

Servings

Calories 76kcal

Author Amee

Ingredients

4 cucumbers seeded and sliced
1 1/2 tsp sea salt
1/2 sweet onion chopped or sliced (your preference)
1/2 cup white vinegar
1/2 cup sugar
1 tablespoon chopped fresh dill

Instructions

First, cut the cucumbers into thin slices, and place them into a colander. (*see notes on peeling first)
Sprinkle cucumber slices with sea salt and set the colander over a bowl, then place in the refrigerator for 1-2 hours.
Drain cucumbers well and squeeze gently to release all of the liquid.
Place into a nonreactive bowl. In another nonreactive bowl, combine vinegar and sugar, stir until sugar is completely dissolved.
Pour vinegar over cucumbers and add all other ingredients and stir to combine.
Refrigerate several hours for best flavor (overnight is best) and serve.

Notes

Use a mandoline slicer - This is the most efficient way to get thin, even slices.
Peeling. If you are serving the cucumber salad and not concerned about storing, then you don't have to peel them. If you want to keep them from getting soggy when stored, then peel them first.
Don't skip salting the cucumbers - The salt draws out most of the moisture, so the cucumbers stay crisp even after marinating in dressing overnight.
Extract as much moisture as possible - Be sure to press out as much liquid as possible. No one likes soggy cucumbers.
Toss well before serving. Make sure to toss the cucumbers well to coat in the dressing before serving. You can always double the liquid if you prefer more dressing or make extra to drizzle on top.

Nutrition