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Ingredients
- 1 cup apple cider vinegar
- 1 tablespoon olive oil
- ½ cup granulated sugar
- ½ cup cool water
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- ½ teaspoon celery seed optional
- 2 English cucumbers thinly sliced see notes
- ½ red onion thinly sliced
Instructions
- Add the cider vinegar, olive oil, sugar, water, salt, black pepper, and celery seed in a large, wide-mouthed mason jar, and shake to combine.
- Add the cucumbers and red onions to the jar. Refrigerate for one hour up to overnight.
Notes
- Use English cucumbers for tender skins that don’t need peeling. If using regular cucumbers, peel them to remove the thick skins.
- This cucumber salad is best eaten within the first 24 hours while the cucumbers and onions are still a little crisp. Use a mandoline slicer for uniform-size cucumbers.
Nutrition
Calories: 165kcal | Carbohydrates: 30g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 299mg | Potassium: 275mg | Fiber: 1g | Sugar: 28g | Vitamin A: 110IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 1mg
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