Sweet-and-sour cucumbers

Ingredients

• ¼ tsp (about 1.25 ml)black pepper
• 3 mediumcucumbers
• 1 mediumwhite onion
• 50 g (¼ cup)sugar
• 120 ml (½ cup)white wine vinegar
• ¼ tsp, if desiredsalt

Instructions

1. 1

   Slice the vegetables

   Cut the cucumbers and onion into slices about 3 mm (⅛ inch) thick and put them in a large bowl.

2. 2

   Mix the dressing

   Combine the sugar and vinegar, stirring until the sugar has completely dissolved.

3. 3

   Dress the vegetables

   Pour the vinegar mixture over the cucumber and onion. Add the black pepper and, if desired, ¼ teaspoon of salt.

4. 4

   Chill the salad

   Cover the bowl with cling film and refrigerate for the final 2 hours.

5. 5

   Drain and serve

   Drain the marinade from the cucumbers and discard it before serving. Serve in small salad bowls as a salad or snack.

What is sweet-and-sour cucumber salad?

This is a chilled salad of sliced cucumbers and onion, dressed with vinegar and sugar for a balance of tang and sweetness. The recipe does not specify a particular regional origin, but the sweet-and-sour flavour makes it a familiar style of simple cucumber salad.

Here, thin slices let the dressing reach plenty of surface area, while a short chill gives the vegetables time to take on its flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 25 calories, 1g protein, 6g carbs, 0g fat.

The cucumber and onion provide most of the carbohydrates, with the sugar adding to the carbohydrate content. The recipe’s listed nutrition reports no fat and 1 g of protein per serving; pair a serving with a protein-rich main and another vegetable for a more balanced plate.

Why these ingredients work

Cucumbers: Their mild flavour and crisp texture make a fresh base for the sharp dressing. Medium cucumbers are straightforward to slice evenly.

White onion: It adds a savoury bite that contrasts with the sweetened vinegar. Slice it about as thinly as the cucumber so it sits comfortably in each serving.

Dissolving the sugar

Sugar and vinegar: Stir them together until no sugar remains undissolved before pouring the dressing over the vegetables. This distributes the sweetness more evenly than adding the sugar directly to the bowl.

Taste is personal, so the optional salt can be left out or included as specified. Keep the listed amounts of sugar and vinegar in balance for the intended sweet-and-sour character.

Slicing and texture

Even slices: Aim for about 3 mm (⅛ inch) thick so the cucumber and onion have a consistent texture. A sharp knife helps keep the rounds neat.

The salad is meant to be chilled and drained before serving. The cucumbers will soften somewhat as they sit in the dressing, so avoid expecting a completely dry, freshly sliced crunch.

Chilling and timing

Chill: Cover the bowl and refrigerate for the final 2 hours, as directed. This gives the dressing time to flavour the vegetables while keeping the preparation simple.

The stated total time is 30 minutes, but the method also calls for 2 hours of refrigeration. Allow for that chilling time when planning when to serve the salad.

Serving ideas

Serve the drained salad in small bowls as a side dish or snack, as the recipe suggests. Its tart-sweet flavour can pair well with a savoury main and other fresh vegetables.

Drain just before serving, and portion it into bowls so excess marinade does not pool on the plate.

Recipe notes & tips

• Slice the cucumber and onion to a similar thickness for a consistent bite.
• Stir the dressing until the sugar is fully dissolved.
• Cover the bowl before refrigerating so the vegetables remain protected.
• Allow for the 2-hour chill when planning your serving time.
• Drain the marinade well before serving, as directed.

Variations

• More tang: Reduce the sugar slightly for a sharper dressing.
• Less tang: Use a little less vinegar for a milder flavour.
• Extra pepper: Add a little more black pepper for a stronger peppery note.
• Thinly sliced onion: Cut the onion especially finely for a gentler bite.
• Salt-free: Omit the optional salt.

Common mistakes to avoid

• Uneven slices: Cut the vegetables to a similar thickness so they have a consistent texture.
• Undissolved sugar: Stir the vinegar and sugar until the mixture is clear of sugar grains.
• Skipping the chill: Refrigerate the covered bowl for the specified 2 hours so the dressing can flavour the vegetables.
• Serving with excess marinade: Drain the liquid well and discard it before serving.
• Forgetting the optional salt: Add ¼ teaspoon only if desired; it is not essential to the listed ingredient amounts.

How to store

Keep the covered salad refrigerated and eat it within 2 days for the best texture. Drain it before serving; it is intended to be served chilled rather than reheated.

Frequently asked questions