• 3 large cucumbers peeled then cut and quartered*.
  • 1/2 of sweet onion chopped very fine
  • 1 package dry ranch dressing
  • 1/2 cup rice vinegar
  • Optional: 1 small jalapeño chile seeded and finely chopped


  1. Place cucumbers and onion (and jalapeño, if using) in a medium bowl. Toss to combine.
  2. Sprinkle the ranch packet over the cucumber and onion mixture, then drizzle with rice vinegar. Toss gently until everything is completely coated. Serve as a garnish or as a dip for crackers, chips, or bread.
  3. Put the salad in a covered place and refrigerate for at least 1 hour just before serving. Leftovers will stay fresh and airtight in the refrigerator for up to 4 days.

Grandmother’s Buttermilk Cornbread

spicy cucumber salad