Replace your warm side dish with this crisp and refreshing cucumber salad, made easier by pickled red onions.
I cheated a bit on this one. I used cucumber salad as an excuse to bite into my pickled red onions after they sat for 48 hours. Pickled items should always sit for at least a few days so they have time to marinate in the spices and juices you worked hard to put up.
I also love cucumber salad, so any excuse to make it is a good one for me.
Cucumber salad, in my opinion, needs a lot of liquid. Those recipes that use 4 Tbsp or less of vinegar and water seem inefficient to me. Why not bathe the vegetables in the brine so that all of them can soak up the liquid evenly? So my recipe is definitely more watery than typical recipes, however, you can just drain off the water before you put the salad on a plate.
Cucumber Salad Recipe
Serves 4-6, or many lunch leftovers
- 1 c vinegar
- 1/2 c water
- 1/2 c sugar
- 1/2 Tbsp kosher salt
- 1/2 tsp red pepper flakes
- 2 cucumbers, washed and sliced (use a mandolin, it’s cheap and makes this fast and easy)
- 3/4 c pickled red onions, or 1 small sliced red onion
For the brine: Mix vinegar, water and sugar in a small saucepan an heat to boil. Turn off heat and sit to cool.
In a large bowl, mix the cucumbers, onions, salt and pepper flakes together and pour the cooled brine on top. Refrigerate for at least 30 minutes, stirring once halfway through.