This one doesn’t get a recipe card in most Southern kitchens because it doesn’t need one, you just know it by feel after the first time or two. Thin-sliced cucumbers, sweet onion, and a tangy vinegar bath, sitting in the icebox waiting on supper. We make this all summer long with whatever cucumbers are coming in fastest.
Prep
15 min (plus 1 hour to chill)
Cook
No cook
Serves
6
Category
Side dish
Ingredients
- 3 medium cucumbers, thinly sliced
- 1 sweet onion, thinly sliced
- 1 cup apple cider vinegar
- 1/2 cup water
- 1/3 cup sugar
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh dill (optional)
Instructions
- Combine the cucumbers and onion in a large bowl.
- In a separate bowl or jar, whisk together the vinegar, water, sugar, salt, and pepper until the sugar and salt dissolve.
- Pour the brine over the cucumbers and onion, and toss to coat everything evenly.
- Sprinkle in the dill, if using.
- Cover and refrigerate at least 1 hour, though it’s better after 4 hours, and better still the next day.
- Give it a stir before serving straight from the fridge.
Keep a jar of this going all summer. It just gets better the longer it sits. Want to grow your own? Check our guide for cucumbers.
Explore More Fresh Ingredients
Every recipe in this book starts with something we grew ourselves. Real seeds from our own garden beds, the same ones behind every dish here.