- Combine Ingredients: In a large, wide-mouthed mason jar, add the apple cider vinegar, olive oil, sugar, water, salt, black pepper, and celery seed (if using). Secure the lid and shake well to combine all the ingredients thoroughly.
Step 2: Prepare the Vegetables
- Slice the Cucumbers and Onion: Thinly slice the English cucumbers and red onion. For uniform slices, use a mandoline slicer.
Step 3: Marinate the Vegetables
- Add to Jar: Add the sliced cucumbers and red onion to the mason jar with the marinade. Ensure the vegetables are fully submerged in the marinade.
- Refrigerate: Seal the jar and refrigerate for at least one hour, or up to overnight, to allow the flavors to meld.
Notes
- Cucumber Selection: Use English cucumbers for their tender skins that do not require peeling. If you opt for regular cucumbers, peel them to remove the thicker skins for a better texture.
- Best Consumption Time: This cucumber salad is best eaten within the first 24 hours while the cucumbers and onions retain their crispness.
- Uniform Slicing: For even slices, which ensure uniform marination, a mandoline slicer is highly recommended.
Nutrition Information
- 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
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