Onioncucumber Salad Recipes

Steps:

• In a large serving bowl, combine the cucumbers, onion and green pepper. Sprinkle with salt and celery seed. Combine the sugar and vinegar; pour over cucumber mixture. Cover and refrigerate for at least 8 hours. Serve with a slotted spoon.

Steps:

• Place cucumber slices in a colander and liberally sprinkle salt over cucumbers; set aside until water starts to release from cucumbers, about 15 minutes. Drain and rinse cucumbers.
• Mix cucumbers, onions, and green bell pepper together in a bowl.
• Whisk sugar, vinegar, celery seed, and 2 teaspoons salt together in a bowl until dressing is smooth; pour over cucumber mixture and stir until evenly coated.

Steps:

• Place the onions in a large bowl; set aside.
• In a colander, lightly salt the cucumbers and let drain for about 10 minutes.
• Meanwhile, whisk together the ginger, garlic, chives, and vinegar in a small bowl. While whisking, slowly add the oil and whisk until smooth. Add the pepper flakes, and season to taste with salt and pepper.
• Add the cucumbers to the onions and toss well. Add the dressing and toss well. Adjust the seasonings. Refrigerate for at least 30 minutes or up to 24 hours before serving. Serve chilled.

Steps:

• Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.
• Cover bowl with plastic wrap; refrigerate at least 2 hours.

Steps:

• In a bowl, combine the sour cream, oil, vinegar, sugar, water and salt. Add cucumber and onion; toss to coat. Refrigerate for several hours or overnight.

Steps:

• You will need a 2 quart jar with lid or other 2 quart container.
• Cut the ends off the cucumbers and peel along the long edge in 3-4 strips to leave a sort of stripped cucumber.
• Slice the cucumber in thin rounds.
• Peel and slice the onion in thin slices and separate.
• Put the cucumber and onion alternately in your jar/container.
• Add the rest of the ingredients and cover your jar/container tightly and gently turn so the ingredients are mixed together.
• Refrigerate overnight and serve cold.

Steps:

• Place cucumbers and red onion in a heatproof serving bowl.
• In a small nonreactive saucepan, combine sugar, vinegar, cloves, salt, pepper and 1/3 cup water. Bring to a boil over medium heat, stirring to dissolve sugar. Reduce to low, cover and cook 5 minutes.
• Pour vinegar mixture over cucumbers and onions. Stir to mix. Cover and refrigerate at least 2 hours before serving

Steps:

• Cut onion slices into quarters.
• Toss cucumber slices and onion together in a medium bowl.
• Stir sour cream, vinegar, salt and pepper into cucumber mixture until well blended.
• Let stand 5 minutes.
• Divide salad greens among four salad plates.
• Stir cucumber and onions again.
• Top each plate of greens with 1/4 of the cucumber mixture.

Steps:

• In the bottom of a large bowl, whisk together the vinegar, sugar, and salt. Toss in the cucumbers, red onions, and fresh dill. Cover and chill for at least 15 minutes.