Food Mack

Food is memories. Good food is good memories.

  • Appetizer
  • Main Dish
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Spicy Cucumber and Sweet Onion Salad

July 22, 2015 By Cynthia 4 Comments

Hello Sons!

We are going old-school today! This is a full-on Granny M. recipe (with just a few Mom tweaks).

Granny M. would make this all the time in the summer. There always seemed to be a bowl in the refrigerator, tightly covered with plastic wrap. She called this a cucumber and onion salad but it is really more of a quick refrigerator pickle.

Granny M. only used cucumbers and onions. I like to spice things up and always add a couple of fresh hot peppers. I  really like the taste of rice wine vinegar so I use that instead of white distilled vinegar. However, either will work great. I have even used apple cider vinegar and they turned out FABULOUS!

We all love this salad…

or is it these pickles?

Pickled Salad!

SummerSalad2

Good thing it is so quick and easy to make.

 

These go great with just about anything, but I really like them with grilled meats. If you have extra, cover them tightly and store in the refrigerator. Use them on a sandwich the next day for that extra flavor punch!

SummerSalad

Love you both!

Mom

Spicy Cucumber and Sweet Onion Salad
Print Recipe
Spicy and sweet quick pickled cucumber and onion salad.
  • CourseSalad, Side Dish
  • CuisineAmerican, Canadian
Prep Time
20 min
Passive Time
2 hours
Prep Time
20 min
Passive Time
2 hours
Spicy Cucumber and Sweet Onion Salad
Print Recipe
Spicy and sweet quick pickled cucumber and onion salad.
  • CourseSalad, Side Dish
  • CuisineAmerican, Canadian
Prep Time
20 min
Passive Time
2 hours
Prep Time
20 min
Passive Time
2 hours
Ingredients
  • 2 whole English cucumbers
  • 1 large SWEET onion Georgia Vidalia Onions are the best!
  • 2 - 3 whole hot peppers jalapeno or Korean hot pepper are the two I usually pick from
  • 1/4 cup sugar
  • 2 cups Rice wine vinegar
  • 1 cup water
  • 1 Tbsp kosher salt
  • 1 Tbsp fresh black pepper
Servings:
Instructions
  1. In a small saucepan add water, salt, sugar and vinegar. You want to heat it to a gentle boil. When it first starts to bubble, turn the heat down and simmer for 10 min. You are reducing the liquid just a bit.
  2. Prep your vegetables. Slice the cucumbers into thin rounds. Slice the onions into thin half-moon slices and slice the hot peppers into thin rounds (I keep the seeds in).
  3. Pour saucepan mixture over cucumbers, onions and hot peppers. Add LOTS of fresh black pepper.
  4. Cover with plastic wrap and allow to cool. Move to refrigerator, and let it hang out in the fridge for a couple of hours. The flavors really come together if you give it a couple of hours.
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Filed Under: Food Memory, Granny Mack, Pickles, Retro, Salad Tagged With: easy, Granny, New twists, Old Classics, spicy, summer, YUM

Comments

  1. Lindsay says

    July 27, 2015 at 4:47 pm

    You don’t have a unit of measurement for the rice wine vinegar beyond the number 2. I’m guessing from the photo that this is 2 cups?

    Reply
    • Cynthia says

      July 27, 2015 at 7:33 pm

      Thank you so much for pointing that out to me! I will correct that asap.
      Yes it is two cups.

      Reply
  2. Bridget - The Recipe Wench says

    August 8, 2015 at 2:45 pm

    Yep — my mom used to make this all the time when we were little. Loved it then. Have no idea why I haven’t made it myself. Now that I’ve read your recipe, it’s on my menu! Thank you so much for sharing with us at the Inspire Me Mondays Link-Up!

    Reply
    • Cynthia says

      August 9, 2015 at 11:17 pm

      I hope that it taste as great as you remember it! Thanks for stopping by!

      Reply

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"When in doubt, add butter"
~Cynthia Jackson

"I can't lay down and die,
...I'd just get hungry"
~Evelyn Jeannette Mack

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