Cucumber and Onion Salad
The Quirky Foodster Team
Ingredients
- Cucumbers, thinly sliced — 2
- Onion, thinly sliced — 1
- White vinegar — 3 tbsp
- Sugar — 1 tbsp
- Salt — 1/2 tsp
- Black pepper — 1/4 tsp
- Fresh parsley, chopped — 1 tbsp
Method
- Place the sliced cucumber and onion in a bowl.
- Whisk together the vinegar, sugar, salt and pepper until the sugar dissolves.
- Pour the dressing over the cucumber and onion, tossing well.
- Let sit for at least 15 minutes at room temperature to lightly pickle before serving.
- Sprinkle with parsley just before serving.
Introduction: A refreshing, lightly pickled salad of thinly sliced cucumber and onion in a vinegar dressing.
Cultural Background: This simple salad is a common cooling accompaniment to rich, spiced Kittitian mains, offering a sharp, refreshing contrast to dishes like goat water or stewed chicken.
Tips: Salt the cucumbers lightly and let them sit for 10 minutes first, then pat dry, for a crisper final salad. Slice the onion very thinly so it softens quickly in the dressing.
Variations: Add thin slices of scotch bonnet for a spicy version; swap vinegar for lime juice for a milder, citrus-forward take.
Storage: Store in an airtight container in the refrigerator for up to 3 days; the flavour deepens over time.
Reheating: This salad is served cold and is not reheated.
FAQs:
Q: Can I make this ahead?
A: Yes, it keeps well and often tastes better the next day as the flavours meld.
Q: Is this salad spicy?
A: Not as written, but a small amount of scotch bonnet can be added for those who prefer heat.
- Cucumbers, thinly sliced — 2
- Onion, thinly sliced — 1
- White vinegar — 3 tbsp
- Sugar — 1 tbsp
- Salt — 1/2 tsp
- Black pepper — 1/4 tsp
- Fresh parsley, chopped — 1 tbsp
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