- 1 medium cucumber, sliced
- 1 medium onion, sliced
- 1 1/3 cup water
- 2/3 cup apple cider vinegar (or white vinegar, if preferred)
- 1 tsp sugar
- 1/2 tsp salt
- 1/8 tsp pepper
- Combine water, vinegar, sugar, salt, and pepper in glass bowl. Stir until mixed.
- Add sliced cucumbers and onions. Make sure all the cucumbers and onions are submerged in the liquid.
- Refrigerate 24-48 hours before serving — it takes time for the tastes to blend.
- You can experiment with how much vinegar you want to use. You need 2 cups of liquid total, so simply adjust the proportion of vinegar to get the “potency” you like. I use a 2-cup measuring cup and put in the amount of vinegar I want first; then I just fill up the rest of the cup with water.
- This dish just gets better after several days in the fridge. And when the supply runs low, just add more cucumbers and onions to the vinegar mix. I keep a batch going in the refrigerator all the time.
- This dish is standard fare at any “meat-and-three” restaurant in the South. In fact, it’s one of the benchmarks by which I judge a particular restaurant: if they do “cukes & onions” well, they’re probably going to do the other Southern side dishes well too.
- There are many variations on this humble dish, obviously, but I’ve yet to find a fancy version that I like as well as the basic one.
Gary Henry – OldSouthernRecipes.com