How long will cucumbers and onions in vinegar last in the refrigerator?

When stored in an airtight container in the fridge, this cucumbers and onions in vinegar recipe will stay fresh for up to two weeks . Over time, the flavor gets even stronger as the vegetables continue to marinate in the vinegar brine. For best results, use a clean utensil each time to prevent spoilage.

What does putting onions in vinegar do?

Vinegar helps mellow the sharp flavor of raw onions by breaking down their strong compounds. In this cucumbers and onions in vinegar recipe , the vinegar softens the onions and brings out their natural sweetness making them much more pleasant and flavorful.

What are the benefits of eating cucumber and onion together?

Cucumbers are hydrating and rich in nutrients, while onions are packed with antioxidants. When combined, they create a light, refreshing salad that’s low in calories and big on crunch. This cucumbers and onions in vinegar recipe delivers both taste and health benefits in one bowl.

Why do people put cucumbers in vinegar?

People use vinegar to add tang and preserve the freshness of cucumbers. It enhances flavor, boosts crunch, and helps the salad last longer in the fridge. This is why the cucumbers and onions in vinegar recipe is such a classic it’s flavorful, simple, and lasts for days.

Cucumbers and Onions in Vinegar Recipe: 7 Reasons to Love It

Description

Old Fashioned Cucumber and Onions in vinegar salad is an easy refrigerator pickle recipe perfect as summer side dish for backyard bbq, potlucks and cook outs.

Ingredients

Scale

⅓ cup distilled white vinegar or white wine vinegar
¼ cup very warm water
1 teaspoon sugar (optional)
1 teaspoon table salt (1 teaspoon Kosher salt)
2 large cucumbers or one large English cucumber (2 cups sliced)
½ cup sweet onion slivers half of a small onion
Freshly ground black pepper (optional)

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Instructions

Whisk together vinegar, water, sugar, and salt in a medium size bowl.
Peel the cucumbers. If cucumbers are large, you can remove seeds. (If using English cucumbers, no need to peel or seed.) See NOTE below.
Slice the cucumbers about ⅛ to ¼-inch thick. Add the cucumber and onions to the vinegar mixture and stir gently.
Cover and chill in the fridge at least 2 hours to marinate or “pickle”. The longer they marinate, the more flavor the cucumber and onions absorb. Serve with a slotted spoon.

Sprinkle with black pepper, if you like.

Notes

Pro Tip: Use room temperature to slightly warm water to help melt the salt and sugar.

Option to seed cucumbers: If your cucumbers have large seeds in them, you can slice the cucumbers in half lengthwise and scoop out the seeds by raking a small spoon down the middle. Slice the cucumber halves to create half-moon shapes.

Substitutions & Variations:

Creamy Cucumber Salad – Replace vinegar, water, sugar and salt with Ranch dressing or Greek yogurt and fresh dill.
Store-bought vinaigrette – Marinate sliced cucumbers with a simple olive oil vinaigrette.
Red Onion- Red onions are fairly sweet and add color and flavor.
Apple Cider Vinegar- I’m a huge fan of apple cider vinegar and the extra flavor it adds to recipes, but be aware that it discolors the white onion and light colored cucumbers, slightly.

Prep Time: 10minutes
Category: Side Dish, Salad
Cuisine: Southern, American

Nutrition

Serving Size: 4–6
Calories: 7kcal
Sugar: 0.5g
Sodium: 300mg
Carbohydrates: 1.5g
Fiber: 0.4g