Ingredients with Measurements:
- 1 large red onion, thinly sliced
- 1 large cucumber, thinly sliced
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large bowl
- Whisk
- Mason jar or airtight container
Step-by-step instructions:
1. In a large bowl, combine the sliced onion and cucumber.
2. In a separate bowl, whisk together the white vinegar, water, sugar, salt, black pepper, and red pepper flakes until the sugar and salt are dissolved.
3. Pour the vinegar mixture over the onion and cucumber, and toss to coat.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight, stirring occasionally.
5. Before serving, drain the excess liquid from the salad and toss with chopped parsley.
- Time:
Preparation time: 10 minutes
- Refrigeration time: 1 hour or more
Temperature:
- Refrigerate at 40°F or below
Serving size:
- 4 servings
Nutritional information:
- Calories: 38
- Fat: 0.2g
- Carbohydrates: 8.5g
- Fiber: 1.4g
- Protein: 1.1g
Substitutions for ingredients:
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Red onion can be substituted with yellow or white onion.
- Cucumber can be substituted with zucchini or summer squash.
Variations:
- Add sliced bell peppers or cherry tomatoes for extra color and flavor.
- Use different herbs such as dill, mint, or cilantro instead of parsley.
- Add a tablespoon of olive oil for a richer flavor.
Tips and tricks:
- Use a mandoline or a sharp knife to slice the onion and cucumber thinly and evenly.
- For a milder flavor, soak the sliced onion in cold water for 10-15 minutes before pickling.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage instructions:
- Store the pickled onion and cucumber salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a clear glass bowl or jar to show off the colorful layers.
- Garnish with extra parsley or other fresh herbs.
Garnishes:
- Fresh herbs such as parsley, dill, or cilantro
- Sliced lemon or lime
Pairings:
- This salad pairs well with grilled meats, seafood, or tofu.
- Serve with crusty bread or pita chips for a light lunch or snack.
Suggested side dishes:
- Grilled vegetables such as zucchini, eggplant, or bell peppers
- Roasted potatoes or sweet potatoes
- Quinoa or brown rice salad
Troubleshooting advice:
- If the salad is too sour, add a pinch of sugar to balance the flavors.
- If the salad is too salty, add more water and vinegar to dilute the pickling liquid.
Food safety advice:
- Always use clean utensils and containers when pickling vegetables.
- Store the salad in the refrigerator at 40°F or below to prevent bacterial growth.
Food history:
- Pickling is a traditional method of preserving food that dates back to ancient times.
- Pickled vegetables were a staple in many cultures, including the Middle East, Asia, and Europe.
Flavor profiles:
- This salad has a tangy and slightly sweet flavor from the pickling liquid, with a refreshing crunch from the cucumber and onion.
Serving suggestions:
- Serve the salad as a side dish or a topping for sandwiches, burgers, or tacos.
- Use the pickling liquid as a dressing for other salads or as a marinade for chicken or fish.
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