Salad: United States – Maryland (Mid-Atlantic United States) – Maryland Cucumber and Onion Salad

Serving Size: 6

Approximate Time

Prep 25 min

Cook 0 min

Additional 5 hrs

Total 5 hrs

Ingredients

- 3 medium cucumbers, thinly sliced (about 1 lb) (450 g)
- 1 medium sweet onion (Vidalia or yellow), thinly sliced (about 6 oz) (170 g)
- 1/3 cup (80 ml) white distilled vinegar
- 1/2 cup (120 ml) water
- 3 tbsp (38 g) granulated sugar
- 1 tsp (5 g) kosher salt, plus extra for salting cucumbers if desired
- 1/4 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) celery seed (optional, traditional in Mid-Atlantic versions)
- 2 tbsp (8 g) fresh dill, chopped (optional; parsley may be substituted)
- Ice water for crisping cucumbers (optional)

Instructions

Short Description:
A crisp summer salad of thinly sliced cucumbers and sweet onion marinated in a sweet-sour vinegar syrup, chilled so the flavors meld and the vegetables stay crunchy.

Regional Notes:
This Maryland version emphasizes local slicing cucumbers and a simple sweet-and-sour marinade of vinegar, sugar, and water rather than an oil-based dressing. A touch of celery seed and fresh dill reflects Mid-Atlantic pantry flavors common to Maryland home cooking.

1. Trim cucumber ends and slice cucumbers about 1/8 inch (3 mm) thick using a sharp knife or mandoline. Peel onion and slice very thin (about 1/8 inch / 3 mm). Place cucumber and onion slices in a large bowl.
2. Sprinkle 1 tsp (5 g) kosher salt over the vegetables, toss gently, and let sit 20–30 minutes to draw out excess moisture. For crisper cucumbers, you may first submerge slices in ice water for 10 minutes before salting; drain thoroughly.
3. While the vegetables rest, combine vinegar, water, and sugar in a small saucepan. Warm over medium heat, stirring, just until the sugar dissolves (do not boil). Remove from heat and let cool slightly, about 5 minutes.
4. Stir celery seed (if using) and black pepper into the warm marinade. Taste and adjust sugar or salt slightly if desired—the balance should be pleasantly sweet-tart.
5. Drain the cucumbers and onions thoroughly in a colander and gently pat dry with paper towels to remove excess liquid.
6. Transfer the drained vegetables to a clean bowl or a lidded container. Pour the warm marinade over the cucumbers and onions, add chopped dill if using, and toss to coat evenly.
7. Cover and refrigerate at least 1–2 hours, preferably 4 hours or overnight, to allow flavors to meld. Stir once before serving.
8. Serve chilled as a salad course or side dish. Store leftovers refrigerated in an airtight container up to 3–4 days.