Marinated Cucumbers and Onions
Marinated cucumbers and onions is a cold, sharp salad that needs only six ingredients and a couple of hours in the refrigerator. The marinade is mostly distilled white vinegar, with just a hint of oil and enough sugar to soften the tartness without making it sweet. Use a light salad oil rather than olive oil, which turns cloudy and solid when chilled. It suits hot summer days alongside grilled food.
Instructions
Stir the vinegar, vegetable oil, salt and sugar together in a bowl large enough to hold the vegetables as well. This is the marinade.
Trim the ends off the cucumbers, peel them, and cut them into slices.
Peel the onion and slice it as thinly as you can. Aim for roughly two to two and a half parts cucumber to one part onion.
Add the cucumbers and onion to the marinade and mix well so every slice is coated.
Leave the bowl in a cool place or the refrigerator for at least two hours, stirring now and then. The slices should look slightly translucent and taste pleasantly sharp.
Serve in a bowl with the marinade, and use salad tongs or a slotted spoon to lift out each portion. If you want crisper pickles, stir in a spoonful of oregano.
Make it personal.
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