Old-fashioned Cucumbers & Onions in Vinegar Dressing
Old-fashioned Cucumbers & Onions in Vinegar Dressing

Hello, I am Marie. Today, we’re going to make old-fashioned cucumbers & onions in vinegar dressing recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Old-fashioned Cucumbers & Onions in Vinegar Dressing Recipe

Old-fashioned Cucumbers & Onions in Vinegar Dressing is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Old-fashioned Cucumbers & Onions in Vinegar Dressing is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook old-fashioned cucumbers & onions in vinegar dressing using 5 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Old-fashioned Cucumbers & Onions in Vinegar Dressing:

  1. Make ready Cucumbers
  2. Make ready Vidalia onion (or other sweet variety)
  3. Make ready Equal parts vinegar and water
  4. Make ready Sugar
  5. Make ready Salt

Steps to make Old-fashioned Cucumbers & Onions in Vinegar Dressing:

  1. Peel and slice cucumbers. If they are very large, halve lengthwise before slicing. I used 3 large cukes for this batch and halved lengthwise.
  2. Remove skin from onion, cut in half from pole to pole. Cut halves into thin slices. I used one medium Vidalia for this batch.
  3. In a large bowl combine equal parts vinegar and water, about half as much sugar, and a pinch of salt. Wisk together to dissolve sugar. Taste and add more sugar and salt as desired. For this batch I ended up using 1 cup water, 1/2 cup apple cider vinegar, 1/2 cup white vinegar, 3/4 cup sugar, and 1 tsp salt.
  4. Add cucumbers and onion to vinegar mixture. Stir to ensure all pieces are coated evenly. Cover and refrigerate at least 2 hours before serving. I like making mine a day ahead of time because the longer it sits the better it gets.

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