Sweet and Sour Cucumbers


This classic summertime recipe is the perfect picnic salad and pairs well with grilled meats, seafood and poultry, particularly Thai- or Mediterranean-inspired dishes. A few drops of sesame oil adds an Asian twist, or toss in some minced serrano pepper to spice it up.

Prep Time

15 minutes

Cook Time

60 minutes


6 Servings


2 tablespoons honey
1⁄2 cup white vinegar
1 teaspoon mustard seeds, yellow
1 clove garlic (peeled, smashed)
1 pound cucumber, English (very thinly sliced)
1 onion, sweet (small, thinly julienned)
  salt (to taste)
  black pepper (to taste)


In a small saucepan, bring the honey, vinegar, mustard seeds and garlic to a boil. Reduce heat and simmer 1 minute. Remove the pan from the heat and let cool. Discard the garlic clove. In a large bowl, toss the cooled vinegar mixture with the cucumbers and onion and a pinch each of salt and black pepper. Let the cucumbers sit for at least 1 hour before serving.


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