Vinegar Marinated Cucumbers are a light, refreshing, summertime side dish. Add regular or cherry tomatoes to make it an even more colorful cucumber salad.
Vinegar Marinated Cucumbers (Cucumber Salad)
Cucumber Salad is a healthy and vibrant summer side dish. Who would’ve guessed that cucumbers in vinegar could be so good!Our mom often made these vinegar marinated cucumbers with cucumbers from our garden. It was the most frequent side dish for our summer evening dinners. The sliced cucumbers and red onions soak up the sweet and tangy vinegar dressing. It tastes so fresh and delicious. This a great, light side dish for barbecues, picnics, or potlucks. You can serve immediately or store in the fridge to eat as a snack.
You can use any variety of slicing cucumber for this salad, and it will taste great. Cucumbers fresh from the garden are always a first choice, no matter what the variety. However, English cucumbers, Persian cucumbers, or the regular grocery store variety cucumbers are also delicious. If purchasing cucumbers, choose cucumbers that are firm, without any blemishes or soft spots.
Tips for Cucumber Salad
- Turn the vinegar marinated cucumbers into a colorful summertime salad by adding cherry tomatoes or sliced tomatoes, some red onions and a splash of olive oil.
- You could also add green bell pepper, red or yellow peppers, slices of squash, or fresh herbs to the mix. Fresh basil or fresh dill add a burst of flavor. There is no wrong way to dress up this salad.
- Any kind of onion will work for this cucumber salad recipe. I like red or purple onion for the color, but any onion you have on hand is great.
- You can make this recipe right before serving or ahead of time to let the cucumbers have longer to marinate. To do this, divide the cucumbers into a couple of quart jars and pour the vinegar mixture over the top instead of putting in Ziploc bags (as directed in the recipe card below). This makes it easier for snacking right out of the jar.
- You can store these vinegar marinated cucumbers in your fridge in a jar or air-tight container for up to 3 days. Any longer than that and the cucumbers will lose their “crisp-ness” and become limp. There is also a slight risk for microbes forming after 3 days, but I know some people keep them in their fridge and continue to eat them for up to a week without any issues.
The Best Dressing for Cucumber Salad
It is hard to beat cucumbers in vinegar with a little sugar, which is the basis of the dressing in this recipe. The vinegar enhances the natural flavor in the cucumbers, and every crunchy bite is refreshing. The flavor of vinegar used in the dressing is a matter of preference. Apple cider vinegar, rice vinegar, red wine vinegar, and white vinegar all give their own unique flavor to the dressing.
There are also creamy cucumber salads that use a sour cream and mayonnaise base dressing. Again, it’s a matter of preference. This adds calories to the salad, and makes a heavier dressing that can dominate the fresh cucumber taste. With the vinegar based dressing, this cucumber salad is only 66 calories per serving.
More Fresh Side Dishes
- Roasted Vegetable Medley: This Roasted Vegetable Medley is a delicious, healthy, and easy side dish. The vegetables have just the right balance of tenderness and crispness.
- Asian Cucumber Salad: Another fresh, cucumber salad with an Asian twist! A great, low-calorie side dish.
- Light Greek Pasta Salad: Light Greek Pasta Salad a fresh, flavorful pasta salad that is perfect for lunch, dinner, potlucks, or BBQs! Great as a main dish OR a side dish!
- Side Salad with Homemade Greek Dressing: This flavor packed Side Salad with Homemade Greek Dressing is an amazing side to just about any meal! To make it a meal on it’s own, add some grilled meat.
How to Make Cucumber Salad
Ingredients
- 5 cucumbers
- 1 red onion
- 1 cup apple cider vinegar (or white vinegar, red wine vinegar, rice vinegar)
- 1/2 cup sugar (or more 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.
Dannii says
Such a light and fresh salad. I can’t wait to try it.
veenaazmanov says
A quick, healthy and crunchy way of enjoying some refreshing Cucumber Salad.
KATHERINE MCKNIGHT says
I love this recipe. I prefer to use rice vinegar to prepare it.
l johnston says
lovely fresh and tasty recipe
Caroline A Cartwright says
Question not comment – how long can you keep this in the fridge in a glass jar?
Erica Walker says
They will stay crisp for up to a week and then start to lose crispiness. I wouldn’t go more than 10 days.
Deb says
Easy and versatile. Tastes great adding your own herbs or additions as suggested.
Missy knue says
I made this and it’s been in my refrigerator now for a month, the cucumbers and onions are still crisp and so infused with flavor i put it on my salad along with spoonfuls of the vinegar. Sooo refreshing.
Margo Haynes says
So delicious, for the life of me, I had totally forgotten this one….haven’t made this in almost 15 years!
thanks for bringing it back to mind! BTW, your blog is beautiful & great!
Sharon says
Excellent base recipe. I use about a teaspoon of sugar and the salad is really delicious and so quick and easy to prepare.
Echo Blickenstaff says
Thank you, Sharon! I’m glad you enjoyed!
S.Klingaman says
Very good. I put 1/4 cup sugar and less sweet,more to our liking.
Erica Walker says
Great idea!
Lawrence D Weisgal says
I have eaten these a few times at restaurants around Baltimore and I grew a lot of cumbers this year, so…
This tastes excellent!
Erica Walker says
Thank you so much Lawrence! So glad you liked this recipe!
EVshockley says
Yummy! I follow the recipe exactly and it was so good! Thank you.
Emily Walker says
I’m so glad you liked it, thanks for the review!
Rhonda Latham says
Can I use regular vinegar?
Lisa Banks says
Easy to do tastes great!
Ashley says
My mom always added crushed red pepper!
Mark DeMarko says
Soo…. I’ve been making this since last summer when I needed to change things up. Made if for Labor Day, Thanksgiving, a family reunion, basically at least once or twice a week… It’s THAT AMAZING! However the second time I made it, I mistakenly grabbed the wrong bottle and switched the apple cider vinegar with RED WINE vinegar!! It made the perfect sweet/tart combination… and I also added cherry tomatoes sliced in half… and now, all anyone asks when they are come over is if I made any of the Cherry Tomato Cucumer Onion Salad!?! All the rest of the ingredients stay the same!!!
#HugeHit
Mark
Favorite Family Recipes says
Hi Mark– red wine vinegar would be delicious! I also love the idea of adding some cherry tomatoes. So glad it was such a hit for you and your friends/family! Thanks for the nice comment and 5 stars!
Dori Pederson says
Looks good
Sara says
As others have said, this recipe is quite close to what my mother made growing up. The only difference is that after slicing the cucumbers, she would heavily salt the slices and let them sit for a few hours. The cucumbers were not crisp, but somehow I think it brought out the flavor. Before marinating she would rinse and drain the cucumbers. Delicious!
Favorite Family Recipes says
That sounds great! I’ll have to try that next time!
Mary says
My mother always used wine vinegar, it has a more refined taste. Frankly, this is something that doesn’t require a recipe, it’s so simple, second nature.
Kathy says
Loved this recipe. I didn’t have any Apple Cider Vinegar so I substituted with Balsamic Vinegar. It came out great with a slightly darker color and a bit sweeter taste. I think I will keep doing it with Balsamic.
Favorite Family Recipes says
Yum! That sounds delicious! I love a good balsamic. Will definitely try it that way next time, just for fun!
Kala says
When storing in frig for a few days, should you drain the marinade?
Favorite Family Recipes says
I like to keep it in the marinade when storing. It gets a more infused flavor that is delicious!
Sue says
After searching Pinterest for a cucumber/onion salad~I stumbled upon your recipe. I am taking the plunge as will follow the recipe as written, then add make a comment. I can not wait to make, also making cucumber/lemon water as well. Now I need to find a recipe for rhubarb since my friends have gifted me an abundance of this sweet treat. I also am now a “follower”!!!.
Favorite Family Recipes says
Hi Sue! Welcome to Favorite Family Recipes! We are so excited that you found us 😀 We don’t have many rhubarb recipes (in fact I don’t think we have any on the site yet) we will have to put it on our “to-do” list. Our mom has a great strawberry rhubarb pie recipe but none of us have made it in years. Maybe we need to pull it out and get it on the site!
Rodney Farr says
My mom use to make this but without the onions. I read in comments about rubarb recipe. I have a simple one. Just take rubarb(washed well) cut up into pieses anout a inch long. Put into a pot and add enough water to get rubarb to start to boil. Ten stalks about 2 cups water. Bring water to boil add rubarb. After it softens stir and boil till starts to get stringy. Add about a 1/2 cip of sugar and boil till it gets thick. Sweeten to your liking. Serve and enjoy. You can add sliced strawberys to your liking and about a 1/4 cup of corn starch mixed with cold water till corn starch is thick. Add to sweetened rubarb and bake in a pastry pie shell.
325° oven till crust is lightly browned. Strawberry rubarb pie. If you want no strawberries just leave them out. Yum
Erica Walker says
Thanks for sharing your delicious rhubarb recipe, YUM!
Christina says
Love it, one of my kids favorites and so easy! Try cucumbers with tajin seasoning too! Just sprinkle some on some sliced or diced cucumbers and enjoy! Sooooooo good! It’s also really good on fresh fruit.
Robert Marvos says
Google rhubarb cake. I was not a rhubarb fan, but rhubarb cake converted me.
Barbara D’Augustine says
My mother made this recipe for years and now I have done the same. I double the water and use 2 T of sugar. One comment and request. I’m on an anti-plastic campaign after seeing a documentary about the plastic island in the Pacific Ocean. Could we find other ways to marinate than using a plastic bag?
Favorite Family Recipes says
Sure, you can absolutely marinate it in a glass bowl if you would prefer. Or glass jars.
Grace says
Use a glass bowl with fitted lid that seals.
Tina says
Yes , you can use a glass mason jar……..
Lynn says
Hi, use a plastic bowl with a lid. Still plastic but reusable!
Erica Walker says
Great idea Lynn!
Kathy says
My mom would make this yummy cucumber salad every summer, all summer long. That was many many moons ago. Your recipe is as close to my mom’s as you can get! I’m going to make this for Memorial Day. Brings back so many memories.
Favorite Family Recipes says
So glad this beings back happy memories for you! That is what FFR is all about! So so happy you like this recipe!
Joe Croisant says
This is excellent as I love the vinegar flavor. Another spice I found good is adding mustard seed and some garlic cloves then you really have something. lol.
Lynne Diorio says
I love it with the sugar. My mom used to make this when we were kids. What a treat, and great memories to boot!
Erica Walker says
We love these kind of comments! We love it when our recipes bring happy memories to our readers! Thank you for sharing!
Chris Cummings says
My mother made this all the time when we were growing up, minus the sugar which frankly doesn’t appeal to me – I dislike sweet pickles. For that reason: 3 stars. Without sugar, 5 stars! A great side dish, and a nice addition to other kinds of salad.
Donna R. says
My mother always made this without the sugar also. I love the vinegar taste with the salt and pepper.
This Guy I Know says
Same here. No sugar and with salt, pepper and Walla Walla sweet onions too. Mmm!
Lynn says
I grew up with these and still make the cucumbers, no sugar!! But you may want to finish them off in a day or two. The longer they sit the stronger the vinegar taste. I do sometimes add sliced or chopped tomatoes. Tried onions a couple of times, but don’t care for them, so I don’t add anymore. In mine I add cucumbers, with generous seasonings of salt, pepper, onion powder and a couple tablespoons of minced garlic.
Put all in a decent size bowl that has its own top, add cider vinegar. Put quite a bit of cider vinegar in, trying to cover the cucumbers. Put lid on shake vigorously. Put in refrigerator, shake often. When you want them for a side, pull out of the fridge and put bowl on the table. YUM YUM!!!
Erica Walker says
Hi Lynn- Thank you for all the wonderful suggestions! I love the idea of using garlic and tomatoes. I bet that adds such a good flavor. YUM!
Phyllis Marie says
The sugar offsets the acidity of the vinegar. I usually find adding the sugar doesn’t actually sweeten it. I add a little sugar to my tomato sauces and chili. Never sweetens it.
Barbara Hutcheson says
Your exactly right about the sugar! It definitely adds to the flavor and my mom always added the sugar. I don’t like sweet pickles either as another comment was made and feel these still taste like vinegar, onion and cucumbers. Also can use white vinegar too. Delicious!
Sue Allan says
Very good!!! I added diced tomatoes! Made exactly by the recipe.
Favorite Family Recipes says
Thank you!
TINA DARLENE BOIVIN says
Can I use malt vinegar to soak cucumbers in?
Cindy says
Do not ever put radishes in it ruins the batch totally.
Billy says
This looks delicious! It almost reminds me of a type of greek salad if you add tomatoes and feta! Thank you for sharing, I can’t wait to make this at home! Sounds so refreshing.
Marsha Hsll says
I used Truvia instead of sugar. Fantastic.
rhonda Kendrick says
This recipe reminds me of Sunday dinner at grandma’s.
Easy to make and very good in taste