Warm weather always signals me that it's time to start keeping a bowl of Cucumbers & Onions in the refrigerator! This simple relish is a staple in most farm kitchens in the Midwest, and with good reason. This is a "quick pickle" with vinegar, sugar, and salt combined and poured over the vegetables then allowed to marinate. The longer it lasts, the more cured the vegetables become. This is a great acidic condiment for any meal, and is especially good on a sandwich that has some fattiness. Try these, and I'll bet you'll keep some on hand all summer, too!
1 large English cucumber, washed, dried, halved and sliced (When the garden or Farmers Market provides cucumbers, I use those, but peel them. The rest of the time I use unpeeled English cukes, as they're always available!)
1 small-to-medium Red, Sweet, or Vidalia onion, peeled, halved, and sliced thin
1/2 cup apple cider vinegar
3/4 teaspoon Kosher salt
3 Tablespoons sugar
Freshly-ground black pepper, to taste
Place the cucumbers and onions in a bowl (I prefer a glass bowl with a lid). Combine the vinegar, salt, and sugar in a measuring cup and whisk until the sugar starts to dissolve. Pour over the vegetables and toss to combine. Add pepper now, or set out the pepper when serving. Refrigerate for at least an hour or two. Store leftovers in the refrigerator.