Pickled Cucumber Salad
, 1 h + 1–2 days (mostly resting), 14 servings
Thinly sliced cucumbers and onions cured in salt, then pickled in vinegar and cold water for a crisp, tangy side dish.
| prepHave a large bowl, a plate, and a 1-quart glass jar ready. | ||||||
| 2 English cucumbers, thinly sliced | Salt cucumbers, let sit 1 hr until wilted | Drain, rinse & drain cucumbers again | Add onion to cucumbers | Pour vinegar & cold water over, stir | Stir in sugar mixture | Pack into jar, refrigerate 1–2 days before serving |
| 30 g kosher salt | ||||||
| 1 large yellow or white onion, very thinly sliced | ||||||
| 240 ml white vinegar | ||||||
| 1–2 tablespoons / 12–25 g sugar, to taste (optional) | Dissolve sugar in hot water, add if using | |||||
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