A southern garden staple, a quick sweet and tart way to use those abundant cucumbers. This is less a recipe than it is a method. It is quick and easy, simple and refreshing. I've tried variations and I've eaten other people's variations, but I keep coming home to the way my mom did this almost every day when Daddy's garden was in full swing. Some things cannot be improved upon. —Nora
Cucumbers, depending upon size, 1/2 per person, or more
Mild onion, 1/4 onion per 1 cucumber
In This Recipe
Peel and seed the cucumbers and cut into 1/2 inch pieces.
Peel the onion and slice it into slivers.
Mix the cucumber and onion in a glass or ceramic bowl.
Mix equal amounts of sugar and cider vinegar in a sauce pan. Start with 1/2 cup of each. You can always make more, if you are making a big batch of cukes and onion.
Heat the sugar-vinegar mixture over low heat and stir until the sugar has dissolved. You are heating it only to make it easier to dissolve the sugar. Once that has happened, take it off the heat.
Pour the sugar-vinegar mixture over the cukes and onions and stir to mix. You may let it sit at room temperature for an hour or so, or refrigerate it if you prefer.