With an overabundance of cucumbers from our summer garden, it’s sometimes difficult to find ways to use them up. You can only make so much relish and pickles. Cucumber and Onion Salad, sometimes called Cucumbers and Onions or Ice Box Pickles (as my grandma would have called it), has been passed along in my family for a few generations. It shows up at nearly every summer get-together and picnic our family has. It’s inexpensive, simple to make, and refreshing.
Ingredients for Cucumber and Onion Salad:
3-4 medium cucumbers, peeled and cut into slices
1 medium onion, sliced into rings and cut in half or chopped
Dill weed for garnishing and added flavor
Brine:
1/2 cup pure coconut sugar
1 cup white or apple cider vinegar
1 cup water
½ teaspoon salt
Instructions for Cucumber and Onion Salad:
Place your sliced and chopped cucumbers and onions in a bowl and toss together.
Combine all ingredients for your brine in a small saucepan. Heat brine in saucepan on stove until sugar is completely dissolved. Allow to cool slightly and pour over cucumbers and onions.
Tip: For crispier vegetables, allow brine to cool completely before adding it to the bowl.
Cover and place in refrigerator until completely chilled. Garnish with dill weed and enjoy!
Note: The flavors will continue to soak in to the vegetables and intensify as time goes by. You can continue to add more cucumbers and onions to your brine as they get eaten.
- 3-4 medium cucumbers, peeled and cut into slices
- 1 medium onion, sliced into rings and cut in half or chopped
- Dill weed for garnishing and added flavor
- 1/2 cup pure coconut sugar
- 1 cup white or apple cider vinegar
- 1 cup water
- ½ teaspoon salt
- Place your sliced and chopped cucumbers and onions in a bowl and toss together.
- Combine all ingredients for your brine in a small saucepan. Heat brine in saucepan on stove until sugar is completely dissolved. Allow to cool slightly and pour over cucumbers and onions.
- Tip: For crispier vegetables, allow brine to cool completely before adding it to the bowl.
- Cover and place in refrigerator until completely chilled. Garnish with dill weed and enjoy!
- The flavors will continue to soak in to the vegetables and intensify as time goes by. You can continue to add more cucumbers and onions to your brine as they get eaten.
