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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:
The dressing is much silkier and combined if cooked on stove.
Yes my Mom always heated it and then let it cool too!
Couldn’t be easier! Thanks, girls, it was so good!
Good taste but too sweet for me; reduced sugar to 1/4 cup
Can we freeze this or eat within 2-3 days?
I haven’t tried freezing this recipe before, so I’m not sure! We usually eat it within a couple of days.
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!
This was sooo tasty, and I took the keto recommendations and made it Keto-friendly, so tasty!!
What sweetener did you use and how much? Thanks!!!
I used monk fruit. 5T plus 1t.
I made these pickles and loved them. Wondering if I can use this recipe and hot water bath jars for long term shelf life
We haven’t tried it that way, so I can’t speak to the canning safety of this recipe specifically.
Enjoyed this for lunch today and it did not disappoint! Light, refreshing and perfectly crisp!
Quick. Easy. Flavorful. Family and friends love it!
My moma used to grace the summer time table with this finisher ( the last item placed ).
And we couldn’t start eating until she finished and was seated. Then dad said the blessing and then the goodness came to all four of us. Cucumbers, sliced, with onions, ice cubes in water, and vinegar. She used white vinegar, with sugar. OH GOD YUMMMM Put a smile on all our faces, along with the ears of steamed corn I shucked on the back porch. I was mom’s prep guy. Thank you for having this entry.
This is the go to recipe I use! It’s so good. One thing I do is add several ice cubes in with salad too to chill quicker and keep it crisp and marinate faster.
I have been eating this for 45 yrs and making it for 27. We’ve always called it ” Brazilian salad” as my mom was from Brazil and taught everyone in the fam and my friends how to make it. I DON’T think you birthed this recipie. I ATE IT YESTERDAY, BEFORE READING THIS.
We definitely don’t take credit for creating cucumber salad! We just wanted to share the recipe that we use!
thanks for the share, it’s delish!!!
Well, my Grandmother was from Alabama, USA & was making this when I was a child in the 70s. This is a great side dish or snack.
Andrea, do you know how easy it is to grow cucumbers just outside the back door? This makes it available in hard times and easy times. What a jewel during the depression it was, must have been and good things carry far. The strength of the Americans when far and wide outside of the country. And of course returned in its own way, people with it. Of course, everyone will claim a good thing. Had a beginning chef try to steal a grilled peach half recipe I guided him to do. Know where I got it from? The internet. He had never tried it before and loved it and everyone else did too. I try to use my head instead of my emotions. THANKS you GIRLS.
Andrea, did you read a different post than I did? Nowhere does it say they created the salad. They only wanted to share it, and I am grateful that they did!
Where does any recipe post claim to have “birthed” a version of a popular dish? There are many variations of this cucumber dish, this one is fantastic.
Love this salad. So healthy. I even added thinly sliced radishes in this recipe. Extra color and another vegetable.
Delicious & easy, Nutritious & satisfying! I add a chopped tomato & sometimes use white onions or sweet onions because that’s what I have on hand. I’m trying to lower my cholesterol & a recipe that doesn’t use mayo is perfect!
This reminds me of the cucumbers and onions served by my grandmother. The only thing missing is a bit of high quality ground pepper. Otherwise, it’s just perfect — especially on a warm summer afternoon. Thank you!
This salad always reminds me of summertime and is one of my favorite ways to enjoy cucumbers. So refreshing!
This salad is one of my favorites because it’s so easy but everyone loves it. Perfect for a light snack too.
i just love how easy this is! It’s the perfect fresh light recipe to snack on!
Such a light and fresh salad. I can’t wait to try it.
A quick, healthy and crunchy way of enjoying some refreshing Cucumber Salad.
I love this recipe. I prefer to use rice vinegar to prepare it.
I will try and can like a regular pickle. But,I’ll slice them a little thicker to see if they’ll hole a crispness to them.someone ask about that.ill be that Guinea pig gladly.
lovely fresh and tasty recipe
Question not comment – how long can you keep this in the fridge in a glass jar?
They will stay crisp for up to a week and then start to lose crispiness. I wouldn’t go more than 10 days.