I grew up eating these wonderful pickled onions and cucumbers. My grandma makes them for family gatherings during the summer; so I’ve come to associate them with a fish-fry, BBQ, or a bonfire and hot-dogs. I would have absolutely no problem eating them with every meal, but perhaps I’m a bit odd.
There is a creamy version of this recipe floating around, but I always stick with this one. There’s no need to weigh it down with a fattening mayonnaise dressing when it is perfectly fine in all its tangy glory. And better yet, when the cucumbers and onions are gone, the vinegar can be heated and reused again for a new batch. Although I would still be cautious about how many times I’ve used it and for how long.