I've been pickling red onions lately and I'm obsessed. It's my current fixation that I will one day not be able to stand anymore, but it reminded me of this cucumber onion salad I used to make all the time. I was in Nashville for my dad's induction into the Country Radio Hall of Fame and we ate at Monell's, which is this well-known and delicious restaurant. The food is just...amazing. They served this salad and I couldn't stop thinking about it, so I started searching the internet for the flavors I remembered and I came across a few different recipes. I just worked my way through them until I got it to taste right. It's hard to replicate something you love so much from a restaurant but I tried my best and got close. I love this salad on a warm day, the cucumber is so refreshing and the onion gives you that bite too! It makes a great side for any meal!
Ingredients
2 or 3 cucumbers
Small-sized Vidalia onion
1/2 cup white vinegar
1/2 cup water
2 teaspoons sugar
1 teaspoon salt
Pinch of black pepper
1 garlic clove, finely minced
Instructions
Peel and slice you cucumbers on the thicker size, about a 1/4 of inch or more.
Slice onion on the thinner size, going for half moon shapes.
Mix vinegar, water, sugar, salt, black pepper and garlic clove and mix well.
Pour over cucumbers and onions in an air tight container, or if you have a bowl cover it with wrap to make sure its not exposed to the air.
Let sit at least overnight before serving! Feel free to top off with a litter more pepper for serving.
