Wash and dry the cucumbers and with a vegetable peeler, peel stripes into the cucumber.
This is optional. You can also peel all of it (it won’t be as crisp) or none of it. Thinly slice the cucumber and place in a large bowl.
Peel the onion and cut it in half and thinly slice half of the onion and put it in the bowl with the cucumber.
FOR THE DRESSING
Whisk the ¾ cups vinegar, ¼ cup water, 2 tablespoon lemon juice, ½ teaspoon sugar, and salt and pepper until fully combined.
Pour the dressing over the cucumber slices and onion and toss to coat. Cover and refrigerate for approximately an hour to chill.
FOR THE VINEGAR
We love using champagne or white wine vinegar.
It has a lighter, more delicate flavor than other white vinegars, so it doesn’t overpower the beautiful freshness of the cucumbers.
You can use apple cider vinegar if you want a fruitier dressing or distilled white vinegar if you don’t mind a more acidic and sharp dressing.
Serving: 0.05cup | Calories: 30kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 229mg | Fiber: 1g | Sugar: 3g | Vitamin A: 108IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 1mg