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Pickled Cucumber and Onion Salad

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  • Author: Caroline Phelps
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 sides 1x
  • Category: Salads
  • Cuisine: American


This is a light and refreshing southern style pickled cucumber and onion salad with dill, chiles and mango.


  • 1 English cucumber (sliced into thin rounds)
  • 1 cup onion (finely sliced)
  • 1 mango (peeled, cored and sliced into bite size pieces)
  • 2 tsp dill (chopped)
  • 1 chile or jalapeno pepper (finely chopped)
  • 1 clove garlic (minced)
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 2 teaspoons sugar
  • 1 teaspoon kosher salt
  • black pepper
  • 3 cups arugula or baby spinach


  1. Put cucumber and onion slices in a large bowl.
  2. Combine vinegar, water, sugar, salt and garlic, and stir well until sugar and salt are melted. Pour over cucumber and onion slices and marinate for an hour. Drain liquid.
  3. Making the salad: Put arugula or baby spinach on a plate. Add cucumber and onion slices, mango and top with chopped dill and chiles. Season with plenty of black pepper and serve immediately.


  • Serving Size:
  • Calories: 93
  • Sugar: 16 g
  • Sodium: 605 mg
  • Fat: 0.5 g
  • Saturated Fat: 0.1 g
  • Carbohydrates: 21.1 g
  • Fiber: 2.8 g
  • Protein: 2.2 g
  • Cholesterol: 0 mg
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