This year my wife, my best friend, and I all turn 30. Up until now, I’ve kind of viewed it as just another birthday. We had decided we would all go to Vegas this fall to celebrate, but it doesn’t look like that’s going to be possible – that whole having-to-be-a-responsible-adult thing really stinks sometimes.
This past weekend we celebrated my wife’s birthday, she’s the oldest of the three of us. We had a great little celebration at a local restaurant with 30 of our closest friends and family. Somehow after the party though, the realization of what 30 means has started to sink in.
I bought my first house at 22 years old. Then, thinking about a 30 year mortgage meant paying it off when I was 52. Not a big deal. It’s different now. A 30 year mortgage now, means it won’t be paid off until I’m 60. More shocking is thinking that my child will be 32 then. Wait! Am I saving enough for retirement? Surely Social Security will be nonexistent by then, right? Did I just say that?
It’s weird. I’m not really scared of 30. I guess 30 just means no one can look at me as a kid anymore. Thirty is the age where you are officially, beyond the shadow of a doubt, an adult. The truth is, I’m pretty mature for my age, but this just confirms it. I keep thinking that there have to be some wild and crazy things that I need to squeeze into my twenties before the big three o – things that only a “kid in his twenties” would do.
I’m at a loss though. I’ve never been a wild and crazy kind of guy. Should I have been? Did I miss out on something by not being wild and crazy? I think… I think I’m thinking too much. I’m too old for all this stress… I’m so confused.
One thing I do know for sure is that some of the most simple recipes are the best and this one is certainly not an exception to the rule. Every time I make this stuff, I end up eating about half of it before supper time just picking at it while I’m cooking. The cool cucumber combined with the sweet onion and the tart vinegar, it’s just delish!
Ingredients
- 5 or 6 small pickling cucumbers (you can use 2 or 3 English cucumbers if that’s all you can get your hands on)
- half of a medium-sized Vidalia onion
- 1/2 cup white vinegar
- 1/2 cup water
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 garlic clove, finely minced
- black pepper (optional)
Directions
- Peel cucumbers and slice to your liking. Peel and slice onion. Combine in a large bowl.
- Combine vinegar, water, sugar, salt, and garlic and pour over cucumbers and onions.
- Allow to sit at least an hour before serving. Sprinkle with black pepper (optional).
Simple Cucumber and Onion Salad
Ingredients
- 5 or 6 small pickling cucumbers (you can use 2 or 3 English cucumbers if that’s all you can get your hands on)
- half of a medium-sized Vidalia onion
- 1/2 cup white vinegar
- 1/2 cup water
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 garlic clove, minced
- black pepper
Instructions
- Peel cucumbers and slice to your liking. Peel and slice onion. Combine in a large bowl.
- Combine vinegar, water, sugar, salt, and garlic and pour over cucumbers and onions.
- Allow to sit at least an hour before serving. Sprinkle with black pepper (optional).
Belinda says
LOVE IT !!!
Sherry says
This is great! I substituted 2 pkgs splenda for sugar added a teeny pinch of dill and put in mason jar for hubby.. Grin..hes happy. Lol 2 thumbs up. Thank you for sharing
Angie's BIG Love of Food says
It’s like Fire & Ice w/o the Fire!!! I love it cause I can’t eat tomatoes!! I am off to make this. Thanks & big southern hugs!!
Stacey says
You got it! I don’t do tomatoes either! Let me know how it turns out!
Janice Gowens says
You don’t eat tomatoes??????? What about BLTs? Oh, yikes. I consider tomatoes one of the foods of the gods.
Stacey says
Janice – I don’t eat raw tomatoes. I know, I know… how could I!?!? LOVE them cooked. Just can’t do them raw. It’s really the only food hang-up that I have. I’ve tried so many times to force myself to like them, but I just can’t do it! I want to, it’s just not in the cards for me.
Tommajean says
Summertime tomatoes, sliced paper thin, layered about 3/4 inch thick, salted and peppered, on white bread with lots of Miracle Whip. Only way I can eat them. Can’t bite into a thick slice, but a pile of thin ones is perfect.
Pamela says
Well, youngin’, 30 is a baby you are just getting a good foothold on life so don;t over think it all. Trust this 60 year old Southern Lady. Bein’ wild is somethin you spend time soooo regretin’ seen it to much. Wisdom comes with time and while not the brightest bulb in the pack. I am am neither the dimmest. You have a good head on your shoulders and you are quite right cookin for people is the finest and I seem to cook for an Army on a regular basis but the fun of that is with just two of us I share food with so many and that too is a pure delight. I love feedin’ people and love sharin as well works out perfectly. So young man you just keep on and share the joy of cookin’ because real fellowship happens then with others and that my dear is a two way gift. By the way I make my cucumbers and onions much the same way you do but add a solid pinch of savory and Beau Monde to it a bit more Beaumonde with some chives and dill . People lose their minds…funny huh. Ya all have a good year there is so much more to come. Life gets richer in more ways than I can count . Be Blessed
Stacey says
Thanks so much, Pamela!
Melinda Roberts says
Ditto raw tomatoes are the only ones I can’t get down either yuck ;0)
Stacey says
I want to like them so badly!
Dana Stieferman says
A BL (no Tom) on toast with Mayo‼️ Ummm good.
Gregor says
One of favorite summer sandwich’s is Tomato, lettuce, mayo, and onion served on
plain white bread. Yum. Yum
Gregor
Stacey says
Yum! Love it with the onion!
winniemom says
This recipe is what my late husband loved only leave off the garlic and add lots of black pepper. During the summer months would have to make both this and my grandmothers recipe for Cucumber Onion Salad
5 or 6 small pickling cucumbers sliced and peeled, vidalia onion sliced. Put both in bowl filled with cold water and salt added making a strong salt solution. Let sit about 30 minutes. While this is soaking combine 1/2 cup (or more if you like) sour cream, 1/4 cup vinegar and 1 rounded Tablespoon sugar. Rinse and drain cucumbers and onions. Put dressing over mixing well to cover. Add black pepper to taste. Chill to enhance flavors.
Either recipe is definitely a summer must to make.
Stacey says
That sounds wonderful! Thanks for sharing!
dollylama says
Thanks so much for posting your “alternate version”. This is the version I have been unsuccesfully searching for!
The minor tweaks would be: to use a mandolin to slice both the cucumbers (which do NOT have to be peeled, if sliced VERY thin) and RED onions.
I also like to sometimes use a light sour cream.
This creamy sweet/tart version is SO GOOD that I have to double the recipe, or there won’t be enough to serve, as I can’t stop “sampling” it. ;>)
Stacey says
Wonderful! I’m so glad you found it and are enjoying it!
Kimberly says
That is how we make it, with the sour cream! NO garlic. Apple cider vinegar instead of white because it’s not as astringent. But the best kept secret is……. a pinch of nutmeg. Trust me on that one. No one can figure it out and I’ve never told anyone that before. Darn…I let out the family secret. Oh, well…it’s just us. 😉 Use it in both recipe versions.
And if Mom was so inclined she would put this over salted and peppered sliced tomatoes. YUM!!
Martha R says
We are being invded with cucumbers right now. I made this the other night for dinner WOW!!! I was afraid the sugar would be too much but it was really good. I grew up on Sour Cream Cucumbers and this is a close 2nd. Thanks for this recipe.
Stacey says
Wonderful! I’m so glad you enjoyed it. It’s one of those things that when I start eating it, I can’t stop. Good thing it’s not fattening!
Lila says
we grew up eating this ,my children; adults like this to.
Nick says
Thanks for sharing a great recipe! Delicious.
Stacey says
Thanks, Nick!
Candis says
Thank you for sharing this recipe. I have made this quite abit and each time I have to find one on the internet 😀 I finally
wrote it down and I am sending this to my mom and sister. I first ate this recipe in 1975, by a couple elderly women that took me under their wings and taught me to cook and some of their old recipes. 😀 thank you for sharing
Candis
Stacey says
Well, Canids, I’m so glad you found it! I hope you and Mom and Sister will enjoy it! Thanks for taking the time to send me a note!
Libby Mitchell says
I haven’t tried your recipe yet, but it sounds delicious! I found your recipe while looking for a salad I had many years ago which had thinly sliced cucumbers, white onions sliced thinly, half & half,cider or white vinegar, a little salt and an amount of sugar I would guess to be about a rounded tablespoonful. It may not be all that healthy, but it was delicious served chilled with a nice summer meal! It was quite refreshing. It probably compares with the recipe someone sent in with the sour cream in it. The recipe I tasted was marinaded for several hours prior to serving if not overnight. Thanks for allowing me to share. Please let me know if you have heard of the recipe I am looking for. Libby M. lam7100751@gmail.com
Phil D. says
I have eat C & O’s all my life. Literally since I was big enough to chew and this is the recipe. Only thing I do a little different, I heat the vinegar, water, sugar & salt. It tends to let the cuc’s & onions take on that taste a little stronger. Thanks for the recipe it reminded me I need vidalla’s!
Stacey says
🙂
Denise says
OMG!!! :O I didn’t think anybody else ate this!!! My grandmother used to make this when we were kids. Sliced onions with cucumbers, salt, pepper and vinegar. Hands down so good and simple. Is this a southern thing haha?
Stacey says
I think it is quite Southern, Denise! 🙂
Marylyn L Gillespie says
Iowa knows this as a summer staple and has as long as I remember — I am 80 years old — so no — not a ‘southern’ thing
Stacey says
Actually, it can certainly be a “Southern” thing. Just because you eat it in Iowa, doesn’t make it not southern. We eat Philly Cheesesteaks across the country, but that doesn’t make them not Philadelphian. There’s no sense hanging around if your intent is to be rude.
Julia Dawn Mason says
My mother used to make this. I grew up eating it every summer when the cucumbers were ripe. If you get a an onion that has a fiery after bite, Run the sliced onion under hot tap water and drain. The fire is taken out of it.. Then add to the salad.
Stacey says
Great tip! Thanks, Julia!
KC says
Now that I’m over 50, suddenly I am trying to recreate recipes that I grew up eating, but were so simple my parents &grandparents never wrote down the recipe (all sadly deceased). My Dad used to make this to eat with fresh grown purple hull peas, string beans, & or bunch beans instead of the home made pepper sauce he also made. And yep, I grew up in northern Mississippi.. This recipe sounds like what I remember Daddy making! Yum.
Stacey says
Isn’t that the truth!? We don’t really think about those recipes until the folks who made them are gone. Well, hopefully this will be close to your father’s recipe. Enjoy!
Esther Burton says
LOVE this salad. My grandmother and mother made this often during the summer harvest. I didn’t know there was an actual recipe for it. 🙂 I want to try the sour cream sauce mentioned above. My question…Is it possible to CAN this recipe…? I’m hoping for a good cucumber harvest this year. 🙂 And would love to can this if possible.
Stacey says
I’m not a canning expert, Esther, but I would imagine it could be canned.
AT says
Adding sugar to cucumbers and onions, may be what makes them “Southern”. My (New Jersey born) father’s recipe wasn’t written down as it was made “to taste”. He used a jar, thinly sliced cucumbers and onions, cider vinegar, fresh ground black pepper and minced garlic (dried worked well). He layered black pepper and garlic between a fairly thick layer of cucumbers with an equivalent layer of onions, until the jar was full. Then he filled the jar with cider vinegar. They were good in an hour and better overnight. The “marinade” could be used again. My (Southern born) husband preferred them with water in 1/4 of the jar, so I’d make two jars. His family just used sliced cucumbers and onions with either white or cider vinegar.
Stacey says
Love all these variations! Now I’m craving some!
Paul says
Stacey: I’ve made this type of side dish for many years. I learned it from my sweet Aunt Mary (Mom’s eldest sister). I’ve switched it up a bunch and like our friend above, I use a bout 1/2 apple cider vinegar to the white. I also add a 1/2 teaspoon of salt and some caraway seeds. And sometimes I use red onions. My trick to keep the cukes under the brine (always in a wide-mouth Mason or similar jar) is to put a small glass ramekin on top of them (to hold them down) and place a piece of wax paper inside the lid. Then I screw the lid on tightly. I let the jar sit upright for 24 hours, then turn it upside down (place it in a plastic bowl in case ANYTHING DRIPS) for another 8-12 and they are READY!
Paul says
I meant to say “1/4 teaspoon of salt and 1/2 teaspoon of sugar” And sometimes I substitute rice wine or champagne vinegar for the apple cider vinegar. I add water too; gotta get that sweet/sour balance just so! ;o)
Stacey says
Great tips here, Paul! Thanks for sharing!!
M. Brennan says
Stacy, this may sound nuts but check out the book “Eat right for your Blood Type”. Each blood type tolerates different foods and maybe tomatoes are one you cannot tolerate. My nephew can stand sweet potatoes and low and behold his blood type cannot tolerate sweet potatoes.
Just a shot, check it out.
Stacey says
Very interesting! I’ll look into that! 🙂
Paul says
I hope y’all are using a mandolin (with the safety cover) to slice up those cucumbers! It’s a quick and EZ way to accomplish this chore. I got my mandolin from an uncle who did nearly all the cooking for his family of 6. He’s gone now, but his mandolin is in constant use! ;o)
Rose Adams says
PLEASE tell me where you got that glass dish. I have some like it that have been in my family since I can remember. I’m just wondering if you know their origin. Like maybe they came with a new refrigerator YEARS ago.
Stacey says
I wish I could tell you, Rose! I bought that one at a thrift store several years ago. 🙂
Linda says
It is possibly a Federal Glass Refrigerator Dish. I have some that were my grandmothers. I remember them from when I was very young so they have been around for a while. I am 64… just for reference.
Jimi Johnston says
So simple and yet so good try it you will love it
Stacey says
Thanks!!
Carol Morales says
I have eaten this salad since I was a kid, my father always made it and we were not from the south, he was very very English. Where ever the origin, I had misplaced my dads recipe and thank you oh so much for having it. I looked in my fathers old cooks books, to no avail. Suffered a TBI so couldn’t remember. You bring back some memories I have lost thank you Carol
Stacey says
Thanks so much, Carol! I hope you’ll enjoy this nearly as much as your Dad’s!
Louise says
One of .my favorites. Yum. Grew up eating this, and I am 87. Also sometimes I just slice the cukes and onions and pour over some bottled Italian dressing. Also very good that way. Yum. Now I am wishing I had some cucumbers. Love your site!!
Stacey says
Thanks, Louise!
Aileen says
Oh my goodness, Stacey, I thought this was a new post. It’s been awhile since you turned 30! Haha. I was going to say not to worry about not doing anything wild and crazy in your 20’s. It’s quite an accomplishment for you to have bought your first house at such a young age. Your adventures with your family, humble though they may be, are more than good enough. 😉 I make something similar to your cucumber and onion salad but I use mayo with most of the other ingredients and no water. Yours looks so very yummy though, with the vinegar in there. I’m going to try it!
Stacey says
Ha! I always worry about sending out old posts for this very reason! I’ve been in my 30s for quite some time now!
Gran says
I loved your recipe for the pickled cucumber and onions. This is how my late husband loved them. I kept him a jar mixed up in the fridge each week. He ate some with his lunch every day. During the summer months.
I want to try the cucumber salad, but I am one of those people that cannot stand the taste of sour cream. Do you think I could mix the ingredients with a little mayo? Have any of your followers tried making it this way? Any suggestions would be appreciated.
Love your recipes! Just made the chicken spaghetti and my grown grandson loved it and wanted the recipe. For all of you who have not tried it, make it, you will love it!
Stacey says
Thanks, Gran! I love that chicken spaghetti! So glad y’all did too. I definitely think you should try the salad with the mayo, if sour cream isn’t your thing. I would start with a few tablespoons and just add it until you get it to a consistency that you like it.
Rev Linda says
Both the cuke and onion and the creamy cuke salad favourites of mine as well. As many others have said, I grew up with these all summer long. Long before global marketing made us expect to have fresh veg in season or out of season we only had cucumbers in the summer – unless they were pickled, and then they were pickles! In spite of living in the UK for 30 years l still consider myself an Iowa ‘girl’. I tend to think folks consider anything they grow up knowing as part of wherever they grew up. Don’t think it matters if someone considers something a Southern thing, or a Wisconsin thing or even an Iowa thing. The Important thing is that once again you’ve brought back all the good memories that went along with that dish. Even better right now because I’ve been moved to share some of these with my British husband -adding to our collective international diet.
Stacey says
Love this comment so much! Thanks for sharing, Linda!
Marylou says
I made this Saturday and they are amazing. My local grocery has cucumbers 2/$1f so I’m going back and get more!! I love your blog!!
Stacey says
Thanks, Marylou! So glad you enjoyed it!!
iluvs2fish says
We call this stuff “Bellyache” where I come from: Sioux City Iowa. More vinegar then water. Enough to put your mouth in a twist. LOL
Stacey says
Yum!
Thelma R McCain says
My memory was using young green onions just beginning to make a bulb with fresh Cukes both from our garden on the farm!
Served in a small bowl as a treat with fresh vegetable. Like many of you I didn’t find it written down, so I’m grateful for the input. I will pass this along to my two sons and six grandchildren.
Thank you!
Stacey says
Sounds great! Sure hope you’ll enjoy!
Beth says
Simplest is best! And it perfectly recalls just the way I’ve loved this salad all my life. This summer: cucumbers fresh from the garden (ah…that scent when peeling them is out of this world!) and onions from my CSA box. This is just the essence of summer. Thank you, Stacy!
Stacey says
I couldn’t agree more! In other new, can we get a real cucumber scented candle?
Emily Bernhardt says
Honey Child – I have been making this exact recipe since 1955. Everyone loves it. Try this on for size – use the same wet ingredients vinegar, lemon juice, onions, Splenda, salt and pepper and a little oil mix well. Throw in iceberg lettuce chopped up. My Mom was from Germany and this was always her go to salad – Yum Yum
Stacey says
That sounds AMAZING!!
Emily Bernhardt says
Yummy yummy delish.
Stacey says
Thanks!
Mj magee says
1st. Thank you for posting this recipe. I have had them both creamy and regular. You can also use French onion dip instead of just sour cream.
2nd. I came from a Swedish family and we put sugar on our garden sliced tomatoes. Store bought tomatoes are not as good as home grown tomatoes. You may want to try sprinkling a little sugar on a tomato you buy at the farmers market and sliced. I like them with salt or sugar. I always put a little sugar in my chili to cut the tomato acid. Another trick my Swedish grandmother taught me
Thanks for posting recipe
Mj
Stacey says
Thank YOU for all these great tips!