Add the cider vinegar, olive oil, sugar, water, salt, black pepper, and celery seed in a large, wide-mouthed mason jar, and shake to combine.
Add the cucumbers and red onions to the jar. Refrigerate for one hour up to overnight.
Notes
Use English cucumbers for tender skins that don’t need peeling. If using regular cucumbers, peel them to remove the thick skins.
This cucumber salad is best eaten within the first 24 hours while the cucumbers and onions are still a little crisp. Use a mandoline slicer for uniform-size cucumbers.
Nutrition
Calories: 165kcal | Carbohydrates: 30g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 299mg | Potassium: 275mg | Fiber: 1g | Sugar: 28g | Vitamin A: 110IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 1mg
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