Marinated Cucumber Salad Recipe

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