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When the summer heat kicks in I start craving all things light and refreshing, this Cucumber Vinegar Salad is one of the first recipes I turn to. It’s crisp, tangy, a little sweet, and comes together in just 10 minutes. Whether I’m firing up the grill or heading to a potluck, this simple cucumber salad always finds a place on my table.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“Excellent recipe! I tripled it after making 1 batch – shared it with family and friends! The rating continues to be a 5 from all who are sharing in the amazingly, cool, crisp, refreshing taste of summer all year around!” – Elaine
“This is so good! Tastes just like what my mom used to make! Thank You so much!” – Tamara
“My hubby and I absolutely love this recipe! I can’t wait to make this again. Such a great side for dinner and went will with our burgers the other night!” – Beth
Why I Love This Cucumber Salad
This salad brings back so many memories from my childhood. My mom used to make it every summer, and I remember sneaking forkfuls straight from the fridge because it was just that good. Now I keep the tradition alive and make it for my own family—especially when I need something quick, light, and full of flavor.
The cucumbers soak up the sweet-tart vinegar dressing, and the red onions add just enough bite. It’s the perfect refreshing side dish for everything from Hawaiian Grilled Teriyaki Chicken to simple grilled BBQ Hot Dogs.
🩷 Erica
Table of Contents
Key Ingredients You’ll Need
The best part about this salad is you only need a few fresh ingredients and a couple pantry staples.
- Cucumbers – I usually go for about 5 fresh ones. If the skin is thick or waxy, I peel them first.
- Red Onion – Adds a beautiful pop of color and a little sharpness. You can also use sweet onion if you prefer.
- Apple Cider Vinegar – My favorite for its fruity tang, but white vinegar, rice vinegar, or red wine vinegar work great too.
- Sugar – Balances the acidity. Feel free to adjust the amount to taste.
What Kind of Cucumbers Work Best?
Honestly, most slicing cucumbers will do the trick, but these are my favorites:
- English Cucumbers – No need to peel, and they’re nice and crisp.
- Persian Cucumbers – Small, crunchy, and perfect for salads.
- Garden Cucumbers – If you grow your own, definitely use them! Just peel if the skins are tough.
If using regular grocery store cucumbers, I recommend peeling them if the skin is thick and waxy.
Salad Variations
Want to make this cucumber vinegar salad your own? Here are some easy ways to mix things up:
- Add halved cherry or grape tomatoes for extra color.
- Toss in feta cheese for a creamy, salty contrast.
- Sprinkle with fresh dill, parsley, or basil.
- Try a pinch of red pepper flakes for a little heat.
- Mix in bell peppers or even chickpeas for more variety.
- And if you’re into sushi flavors, check out my California Roll Cucumber Salad for another fun twist.
How to Make Cucumber Vinegar Salad
- Peel and slice cucumbers into thin rounds.
- Cut onion in half and slice it very thin.
- In a separate medium bowl, whisk together the vinegar, sugar, water, salt, and pepper until the sugar is dissolved.
- Pour the vinegar mixture over the cucumbers and onions, and stir until everything is evenly coated. Refrigerate for at least 20 minutes to let the flavors soak in.
Make-Ahead and Storage Tips
This salad tastes even better after it sits for a bit. I like to make it at least 20 minutes ahead of time, but it will keep well in the fridge for up to 3 days in an airtight container. Just keep in mind that the cucumbers will soften over time—but that dressing? Still amazing.
Frequently Asked Questions
Yes, it can be! Just substitute the sugar with your favorite keto-friendly sweetener like monk fruit or erythritol. It’s also naturally gluten-free and vegan, making it a great side dish for just about any dietary preference.
Definitely! Apple cider vinegar is my go-to, but white vinegar, rice vinegar, or red wine vinegar are all great alternatives.
If they have a thick waxy skin, yes. If they’re thin-skinned, just give them a good wash and slice away.
At least 20 minutes for best flavor, but you can leave it longer—up to 3 days in the fridge.
It pairs perfectly with my Blue Cheese Burgers, Grilled Pork Tenderloin, or Honey BBQ Chicken.
More Cucumber Salad Recipes
Have you tried this Cucumber Vinegar Salad? I’d love to hear what you think! Drop a comment below and let me know how your salad turned out or if you put your own spin on it. 🥒💚
Cucumber Vinegar Salad
Ingredients
- 5 cucumbers
- 1 red onion
- 1 cup apple cider vinegar
- ½ cup sugar (more or less to taste)
- 1/2 cup water
- 1 teaspoon salt
Instructions
- Peel and slice cucumbers into thin slices.
- Cut onion in half and cut into very thin slices.
- Combine onions and cucumbers in a large bowl.
- In a separate, medium-sized bowl, combine remaining ingredients. Stir until sugar dissolves.
- Pour vinegar mixture over cucumbers and onions. Stir until the cucumbers are evenly coated in the dressing.*
- Refrigerate at least 20 minutes. Before serving, drain liquid and place in a serving bowl to serve.
Video
Notes
- You can also combine the cucumbers, onions, and dressing in a resealable plastic bag to marinate. Drain liquid from the bag and pour the salad into a bowl to serve.
- You can also use white vinegar, red wine vinegar, or rice vinegar in place of the apple cider vinegar.
- Depending on your personal taste you can adjust the sugar to make it more or less sweet and adjust the water to make the flavor more or less strong.
- Store these vinegar marinated cucumbers in your fridge in a jar or air-tight container for up to three days. Any longer than that and the cucumbers will lose their “crisp-ness” and become limp.
Nutrition Information
More Summer Salads
Looking for more easy, refreshing side dishes? Check out these favorites:
Great side for dinner. Easy to make and ready in 20 minutes.
Thank you, Marsha! It is a great side – we make this all summer long. I’m glad you enjoyed it too! 😀
My mom made this salad. I sometimes add sour cream or Greek yogurt to make the salad creamy.
Yum! Ooh we have one like that! Check out our Creamy Cucumber Salad.
Had a dinner party last night and didn’t realize one of the guests didn’t like cucumbers ( good on him for even trying in the first place) I suspect the comments from around the table got him to try the salad and he said best ever. That’s quite the testimony- Very good and glad I have 13 cucumber plants planted this year, thank you for sharing!
Wow! That is quite the compliment when you can get a non-cucumber lover to try it! Glad he liked it! Thanks for coming back to share your story 🙂
Oh my gosh! I grew up eating this in the summer months! Keep in mind I am 72 and this salad recipe has been in my family for years! My grandmother used apple cider vinegar, today I use rice vinegar, no water, no sugar. We like the “tangy”! We have even tossed in some baby asparagus spears. It’s just a refreshing, light and crispy salad. Super yummy. I live in AZ, so when temps are on the rise, and cooking is not what you want to do, we make this and have a loaf of fresh French bread!
I like the addition of asparagus! 🙂
Perfect amount of vinegar to water & sugar
Thank you so much!
i make it just this way but NO WATER
The water helps tone down the strength of the vinegar. Did you try our recipe or do you use a recipe of your own?
Can vegetable oil be added instead of water?
You can use vegetable oil or olive oil instead of water. Start with 1/4 cup and add a little at a time as needed. You don’t want it to be too oily. Thanks for asking!
I don’t usually like cucumber but with this recipe I do
Love this recipe!! It’s the perfect amount of vinegar (I used a little of each mentioned) & sugar!! I did mine a little different… I followed your measurements for the vinegar mix but times 4 because I just like all the cucumbers to taste yummy 😁 this is coming from someone who loves vinegar a lot!!
Made this recipe because of too many cucumbers in the fridge, it was delicious. Definitely will be making more!
I think this recipe is good, although I would recommend starting with a lot less sugar if you like it tangy. It was a little too sweet for me, there is also sugar in your cucumbers as well as tomatoes. I will try again using less sugar in the next batch and will post what amount of sugar was just right if you like it more tangy.
Ok. Too sweet. Disappointed
This is the same recipe my wife used for many years and it was always a great hit.
Could I just use this marinade as a dressing (instead of a marinade) and pour it on vegetables, baby greens. etc? I plan on mixing small batches because I only cook for one more person. Thanks so much Erica !
Sure! I think that would work!
simple and delicious….easy for anyone and tastes great, certainly in my rotation.
I make this salad frequently. My young grandchildren love it with cherry tomatoes. I have always used a sweet onion. I will be trying a purple onion next time.
My daughter hates vinegar (but likes red onion) and she loved loved loved this dish. Served it as a side for turkey burgers and crunchy smashed potatoes. This recipe is a keeper!
I am 70 years old and my dad made this when I was a kid. I always loved it; very refreshing. When I married I found out husband hated watermelon, and, by extension, cucumbers because they tasted like watermelon rind. But when he tasted this way of serving cucumbers, he was completely blown away by how much he liked it.
Excellent recipe! I tripled it after making 1 batch – shared it with family and friends! The rating continues to be a 5 from all who are sharing in the amazingly, cool, crisp, refreshing taste of summer all year around!
Best recipe closest to my Dads and Grandmas. I did add a bit more sugar. Very refreshing on days that are over 100.