View source for Marinated Cucumbers and Onions



This is a nice, light, cooling salad or side dish to have during the hottest summer months. That's when my mother would make it.

== Ingredients ==
* 2 [[Cucumber|cucumbers]]
* 1 white [[Onion|onion]]
* 2 [[Cup|cup]]s (480 [[mL|mL]]) distilled white [[Vinegar|vinegar]]
* 2 [[Teaspoon|teaspoon]]s (10 mL) [[Vegetable Oil|vegetable oil]]
* 1 teaspoon (5 mL) [[sugar|sugar]]
* 1 teaspoon (5 mL) [[salt|salt]]
* These are estimates and you should mix the marinade ingredients to taste

== Procedure ==

# Mix vinegar, oil, salt and sugar for the marinade.
# Trim the ends from the cucumbers, peel them and slice them.
# Peel the onion and slice it as thinly as possible.
# Pour the marinade over the cucumbers and onions and mix well.
# Let it sit in a cool place or refrigerate for at least two hours, stirring occasionally.

Serve in a bowl, marinade and all, using salad tongs or a slotted spoon to dish out servings.

==Notes, tips, and variations==
* Any light salad oil may be used. Avoid olive oil as it congeals when refrigerated.
* The cucumber to onion ratio should be from 2:1 to 2.5:1.
* There should be just a hint of oil in the marinade and just enough sugar to take the edge off of the vinegar's tartness.
* For crisper pickles add a spoonful of oregano. 
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