This cucumber salad is light and refreshing with just the right amount of tang— a perfect balance of salty and sweet.
Cucumber salad is a German classic that’s made its way to the American table. Its light and refreshing flavor make it an excellent summer side dish.
There are all sorts of variations to cucumber salad. Typically my grandma prepared a creamed version (always a huge hit at family gatherings), but I wanted to put a personal twist by incorporating a pickled aspect.
The outcome was 100% blog-worthy!
The pickled red onions provide a subtle sweetness that pairs perfectly with lightly seasoned cucumbers. Even better, let the leftovers marinade for a week, and you’ve got yourself the BEST pickles ever!
Can You Use Raw Onions Instead of Pickled?
The short answer: yes.
However, the integrity of the flavor profile is dependent upon the pickled red onions. Pickling the onions adds complexity and balance to the salad. Therefore, I wouldn’t suggest opting out of the pickling (yes, it’s time-consuming— but I assure you— it’s SO worth it).
The good news: you may be able to get your hands on store-bought pickled onions— and if that’s the case, by all means— save yourself the time girl!
This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Homemade Pickled Red Onions
Yield: 3 cups onions | Serving Size: 2 Tbsp onions
Calories: 18 | Fat: 0g | Carb: 4g | Protein: 0g | Sugar: 2g | Fiber: 1g
- 1 large red onion
- 3 Tablespoons star anise
- 4 Tablespoons whole cloves
- 1 stick cinnamon
- 2 Tablespoons black peppercorn
- 2 Tablespoons whole coriander
- 3-4 bay leaves
- 2 dried arbol chilis
- 2 Tablespoons dried hibiscus (optional)
- 3 cups vinegar (I’ve chosen red wine and champagne vinegar)
- 2 cups water
- 1 cup sugar
- Pinch of Himalayan sea salt
- Wrap all spices (excluding salt) securely in cheesecloth. Tie off with a piece of string or a rubber band.
- Pour the water and vinegar in a large pot.
- Whisk in sugar and toss in spice wrap.
- Bring to a boil for 5 minutes. While boiling, julienne cut the onion and place it in a glass jar.
- After 5 minutes, remove the liquid from the heat and whisk in the salt.
- Remove wrap and strain if necessary.
- Pour the liquid over the sliced onion and seal up the jar.
- Place the jar in the refrigerator and wait for the magic to happen.
The longer you wait, the more complex the flavor. I would recommend waiting at least 2 hours before consuming them. 24 hours will be even better. Saves 2+ weeks.Print
Brand New to Keto?
If you’re brand new to keto and not sure where to begin, I encourage you to check out my FREE Keto Kickstart Masterclass!
Whether you’re well-versed or brand spankin’ new to keto life and looking for some help, you should check out Katie’s coaching program. Coach Katie lives keto all day, errryday. She keeps up to date on the latest science, so you don’t have to. But more importantly, she addresses your specific goals to help you achieve ultimate success on your keto journey. And it’s always better to have someone in your corner, guiding you along. So if you’re ready for total life transformation and ultimate keto success, schedule your FREE initial keto consultation today!
This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Katie Rodriguez nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.