Salad: United States – Kansas – Kansas Cucumber and Onion Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 5 min

Additional 2 hrs

Total 2 hrs 20 min

Ingredients

- 3 medium cucumbers, about 1.5 lb (680 g) total, thinly sliced
- 1 medium red onion, about 8 oz (225 g), thinly sliced
- 1/2 cup (120 ml) distilled white vinegar
- 1/2 cup (120 ml) water
- 2 tbsp (25 g) granulated sugar
- 1 tsp (6 g) kosher salt
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (3 g) fresh dill, chopped (optional)
- 1 tbsp (3 g) fresh flat-leaf parsley, chopped (optional)

Instructions

Short Description:
A crisp, tangy cucumber-and-onion salad of thinly sliced cucumbers and onions marinated in a sweet vinegar brine, served chilled as a refreshing side or salad course.

Regional Notes:
This Kansas version highlights the state's fresh produce with very thinly sliced cucumbers and onions soaked in a simple vinegar-sugar-water marinade; a small amount of fresh dill or parsley is traditional here, rather than a creamy or heavy dressing found in other regional variants.

1. Place the thinly sliced cucumbers and onions in a large bowl or a shallow nonreactive container.
2. In a separate bowl or measuring cup, whisk together the white vinegar, water, granulated sugar, kosher salt, and black pepper until the sugar and salt dissolve.
3. Pour the marinade over the cucumbers and onions, toss gently to coat evenly, and stir in the chopped dill or parsley if using.
4. Cover and refrigerate at least 1 hour to allow flavors to meld; for best flavor, chill 2–6 hours or overnight.
5. Before serving, give the salad a final stir, taste and adjust salt or pepper if needed, then serve cold as a salad or side.