Cookbook:Marinated Cucumbers and Onions

This is a nice, light, cooling salad or side dish to have during the hot summer months.

Ingredients

 * 2 cucumbers
 * 1 white onion
 * 2 cups (480 ml) distilled white vinegar
 * 2 teaspoons (10 ml) vegetable oil
 * 1 teaspoon (5 ml) sugar
 * 1 teaspoon (5 ml) salt

Procedure

 * 1) Mix vinegar, oil, salt and sugar for the marinade.
 * 2) Trim the ends from the cucumbers, peel them, and slice them.
 * 3) Peel the onion and slice it as thinly as possible.
 * 4) Pour the marinade over the cucumbers and onions and mix well.
 * 5) Let it sit in a cool place or refrigerator for at least two hours, stirring occasionally.
 * 6) Serve in a bowl, marinade and all, using salad tongs or a slotted spoon to dish out servings.

Notes, tips, and variations

 * Any light salad oil may be used. Avoid olive oil, as it congeals when refrigerated.
 * The cucumber to onion ratio should be from 2:1 to 2.5:1.
 * There should be just a hint of oil in the marinade and just enough sugar to take the edge off of the vinegar's tartness.
 * For crisper pickles add a spoonful of oregano.