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June 27, 2022

Pickled Onion + Cucumber Salad

by Slow Down Company

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gluten free / grain free

How to quick pickle onions

Pickled onions are so great because they have a crisp sweetness while simultaneously removing that strong bite in a raw onion. They’re great in salads, burgers, tacos, salsas, etc.

To quick pickle onions, all you need to do is slice your onions thinly and add them to a sealed jar with a hot water, vinegar and sugar concoction. Then leave them in the fridge for anywhere from 30 minutes to 2 weeks. The longer the pickle, the more intense the flavor and, in my opinion, the better.

To be clear, you don’t need to pickle anything for this recipe. If you’re short on time, you can use the red onion in it’s raw, natural state and you’ll still have a delicious cucumber salad.

Kitchen essentials
  • A mason jar or any sealable container
  • A mixing bowl
  • A small saucepan
Substitutions
  • Fresh dill: each tbsp of fresh dill can be substituted for one tsp of dried dill. For example, 1/4 cup of fresh dill can be substituted for 4 tsp of dried dill.
  • Extra virgin olive oil: I do not recommend using any other oils for this dish. Olive oil has a fresh and mild flavor that pairs best.
  • Red onion: you could use any type of onion to pickle (white, sweet, yellow, shallot) but red onions are most popular for raw eating because they are not as overpowering as other onion varieties.
Pickled Onion + Cucumber Salad
Pickled Onion + Cucumber Salad
Pickled Onion + Cucumber Salad
Pickled Onion + Cucumber Salad
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Pickled Onion + Cucumber Salad

Recipe by Slow Down Company Course: SidesDifficulty: Easy
Servings

6

servings
Prep time

1

hour 

20

minutes
Total time

1

hour 

20

minutes

Ingredients

  • 1/2 a red onion, thinly sliced

  • 1/2 cup shredded carrot

  • 1/4 cup water

  • 3/4 cup white vinegar

  • 2 tbsp sugar

  • 3 medium to large cucumbers

  • 1/4 tsp salt

  • 1/4 cup fresh dill, chopped

  • 1/3 cup extra virgin olive oil

Directions

  • Pickle the carrots and red onion. Add the carrots and onion to a mason jar or any sealable container. Heat the vinegar, water and sugar on the stovetop until the sugar dissolves. Pour the hot liquid into the jar, seal, and store in the fridge for anywhere from 30 minutes to 2 weeks.
  • Salt the cucumbers. Cut the ends off the cucumbers then cut in half lengthwise. Use a spoon to scoop out the inner seeds, then cut the cucumber halves into about 1/4 inch slices. In a large bowl, toss the sliced cucumbers around with the salt. Allow the cucumbers to sit in the fridge for about an hour. The cucumbers will “sweat” out water and prevent your salad from getting watery later. At the end of the hour, drain out any water in the bowl.
  • Combine it all together. In your bowl with the cucumbers, add the pickled carrots, onions, and all the liquid from the pickling jar. Add in the fresh dill and olive oil and give it a good stir. Serve immediately or store in the fridge for 3-5 days.

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Nutrition Facts

6 servings per container

Serving Size1 servings


Calories154

  • Amount Per Serving% Daily Value *
  • Total Fat 12.1g 19%
    • Saturated Fat 1.7g 9%
    • Trans Fat 0.0g
  • Cholesterol 0.0mg 0%
  • Sodium 6.3mg 1%
  • Amount Per Serving% Daily Value *
  • Total Carbohydrate 9.5g 4%
    • Dietary Fiber 1.5g 6%
    • Sugars 6.6g
  • Protein 0.9g 2%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Bianca Soucy, Certified Health Coach

    me

    Hey there! I’m Bianca. I have a passion for creating simple, yet nourishing meals with local and seasonally available ingredients. I’m always dreaming of a slow, easy-going lifestyle – one where a homecooked meal can bring us all together. You can learn more about me by clicking here.

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