C & O Salad
Updated: Oct 1, 2020
Cucumber and Onion Salad is hands down one of my favorite salads at any time of year. It is so simple to make, a refreshing, tangy bite that makes a great topper to a sandwich. It is tangy, crunchy, perfect if you are watching carbs, and almost effortless to make.
For best results, store using either a canning jar or a jar that you are re-using. The size depends on how many cucumbers you are making, generally either a quart or half-gallon. Using a jar has some great perks; the cucumber and onion stay submerged, which allows all the tangy goodness to happen, and vertical storage in the refrigerator is always a plus.
Best made early in the day, or let the salad sit overnight, that said there had been occasions this was created on a few hours notice, with excellent results. Cucumbers rinds can sometimes be thick to help break that up, either tine the cucumber or partially peel them. Leaving a bit of the rind on adds a nice color contrast. For the tine method, run the fork tines from top to bottom, then repeat all the way around. Tining is my typical preparation, it adds a charming visual appeal.
Cucumber Onion Salad
3 large cucumbers, tined and sliced thinly
1 medium sweet onion, sliced thinly, then into quarters
1 cup white vinegar
1.5 cups water
1 teaspoon pepper
Combine cucumber and onion, gently toss, then sprinkled on the salt and pepper. You can be relatively liberal with the salt and pepper, so do this to your taste. I like my brine extra tangy, start with these amounts adjust with more water or more vinegar.
Bowl Storage - Add vinegar and water to cucumbers, stir to combine. The cucumbers should be as submerged as possible, add more vinegar or water to adapt to the bowl. Stir occasionally.
Jar Storage - In a large clean jar, layer seasoned cucumber and onion slices alternately layered loose enough for the brine to flow around. Pour combined water and vinegar brine over, seal the lid tightly, turn the jar upside down and right side up again to mix, and occasionally repeat.
Refrigerate salad overnight, or for at least a few hours, the longer you allow them to sit, the more tang they will have.