Summary:

Cucumber Vinegar Salad might be just the hor d'oeuvre you are searching for. This recipe serves 8. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 63 calories, 1g of protein, and 2g of fat per serving. For 43 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. A mixture of sea salt, onion, vinegar, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 29%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Smashed Cucumber Salad with Hot Vinegar, Cucumber Salad With Rice Vinegar Dressing, and Lamb Dumplings With Cucumber Vinegar Dipping Sauce.

Dietary Info:

Ingredients:

• 6 small cucumbers - N/A
• 1 small onion - N/A
• 1 cup vinegar - N/A
• 2 cups water - N/A
• 1 tablespoon olive oil - N/A
• 0.25 cup sugar - N/A
• 0.5 teaspoon sea salt - N/A
• 0.5 teaspoon pepper - N/A

Instructions:

1. Thinly slice the cucumbers into rounds and place in a 7 or 8 cup container.
2. Cut the onion into quarter round slices, keeping the pieces about 1/4" thick.
3. Pour vinegar over cucumbers.
4. Add as much water as you need to submerge the cucumbers.
5. Add sugar, salt and pepper, stirring to combine.
6. Refrigerate until ready to eat, preferrably overnight. This gives the cucumbers a chance to marinate and the flavors to blend.
7. The vinegar/water ratio is based on our love for vinegar. It was strong, so if you're not a huge fan of vinegar, use less and add more water. You can also add more sugar to take away some of the sting.