Pickled Cucumber and Onion Appetizer

Pickled Cucumber and Onion Appetizer
Staff Writer
Pickled Cucumber and Onion Appetizer
Jane Bruce

Pickled Cucumber and Onion Appetizer

Summer entertaining can be tricky; hot weather can ruin even the most carefully prepared dishes. So to beat the heat you need light dishes with a zing of flavor to keep the doldrums away. This recipe is easy to make but adds a light kick to any party. Serve it on platters at an outdoor bash or at small dinner party. It'll keep guests feeling light and cool without lacking in flavor.

See all appetizer recipes.

Click here to see 6 Cool and Creative Ways to Use Cucumber.

8
Servings
152
Calories Per Serving
Deliver Ingredients

Notes

Note: The pickled onions and cucumbers can be made up to a week ahead and stored. The final dish can be made and stored in the refrigerator a day ahead, if needed.

Ingredients

  • 1 Cup water
  • 1 Cup vinegar
  • 1/4 Cup sugar
  • Dash of kosher salt
  • 1 Tablespoon ground cumin
  • 2 cucumbers
  • 1 onion, sliced thinly
  • 1 red bell pepper, diced
  • 1/4 Cup crumbled feta

Directions

Combine the first 5 ingredients in a pot and bring to a boil. Chop 1 cucumber in half in the middle, peel it, and slice it into thin strips. Turn off the heat on the pot and add in the sliced cucumber and onion. Let the mixture sit until cool and then refrigerate for 1-2 days, depending on the desired level of pickling.

Cut the remaining cucumbers in half lengthwise and core out the centers. Slice into small pieces, about 2-inches wide, so that each piece resembles a U shape. Add on top of each cucumber some of the pickled onions, pickled cucumber, diced red bell pepper, and feta. Serve cold.

Nutritional Facts

Total Fat
11g
16%
Sugar
1g
1%
Saturated Fat
8g
33%
Cholesterol
7mg
2%
Carbohydrate, by difference
12g
9%
Protein
3g
7%
Vitamin A, RAE
41µg
6%
Calcium, Ca
51mg
5%
Choline, total
2mg
0%
Fiber, total dietary
3g
12%
Folate, total
16µg
4%
Iron, Fe
2mg
11%
Magnesium, Mg
9mg
3%
Niacin
1mg
7%
Phosphorus, P
47mg
7%
Selenium, Se
3µg
5%
Sodium, Na
379mg
25%
Water
26g
1%

Pickle Shopping Tip

Look for glass jars with metal lids (preferably Mason jars). They are more easily sanitized than plastic containers.

Pickle Cooking Tip

When pickling foods, invert the jar for about 5 minutes after sealing it to ensure a tight seal.