Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1 large onion, thinly sliced (red onions work well for a pop of color)
- 1/2 cup white vinegar
- 1/4 cup water
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh dill for garnish (optional)
For those looking for a twist, you can substitute apple cider vinegar for a milder tang, or add a pinch of crushed red pepper for a hint of heat. Mama Lou always encouraged creativity in the kitchen, and I love experimenting with different flavors while staying true to the essence of the dish.
Instructions
- Begin by peeling and slicing the cucumbers to your desired thickness. Mama Lou preferred them thin enough to absorb the flavors but thick enough to maintain a satisfying crunch.
- Peel and slice the onion. I remember Mama Lou’s precise hand as she expertly sliced onions, her kitchen always smelling of fresh produce.
- In a bowl, combine the vinegar, water, sugar, salt, and pepper. Stir until the sugar is completely dissolved.
- Add the sliced cucumbers and onions to the bowl, ensuring they are fully submerged in the liquid. Mama Lou often used a glass bowl because she believed it helped the flavors meld better.
- Cover and refrigerate the mixture for at least 2 hours. For the best results, let it marinate overnight. Mama Lou always believed that patience was a key ingredient in cooking.
- Before serving, garnish with fresh dill if desired. This was Ouma’s favorite part, as she loved the burst of freshness it added.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International