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This Cucumber Vinegar Salad is one of my favorite quick summer side dishes. It is cool, crisp, tangy, a little sweet, and made with simple ingredients you probably already have on hand. It is the kind of recipe that tastes right at home next to burgers, grilled chicken, pulled pork, hot dogs, or anything coming off the grill.
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 well with our burgers the other night!” – Beth
Why I Love This Salad
This cucumber vinegar salad brings back so many memories from my childhood. My mom made it every summer, and I remember sneaking bites straight from the fridge because it was so cold, crisp, and good. Now I make it for my own family, especially when I need a quick side dish that goes with just about anything.
I love this recipe because it is simple but still has so much flavor. The cucumbers soak up the sweet and tangy vinegar dressing, the red onion adds a little bite, and the whole salad gets better as it chills. It is light enough for a hot day but flavorful enough to hold its own next to heavier main dishes.
🩷 Erica
Ingredients You’ll Need
- Cucumbers: Fresh cucumbers are the base of the salad, and thin slices soak up the dressing best.
- Red onion: Adds color, crunch, and a little sharpness that balances the sweet vinegar dressing.
- Apple cider vinegar: Gives the salad its tangy flavor with a slightly fruity taste.
- Sugar: Balances the vinegar so the salad tastes tangy but not too sharp.
- Water: Softens the vinegar mixture so the dressing is bright without being overpowering.
- Salt: Brings out the flavor of the cucumbers and helps season the whole salad.
- Pepper: Adds a little extra flavor right before serving.
Ingredient Additions and Substitutions
This cucumber vinegar salad is easy to adjust depending on what you have on hand.
- Use a different vinegar – White vinegar, white wine vinegar, red wine vinegar, or rice vinegar all work well. Apple cider vinegar gives it a classic, slightly sweet tang.
- Try sweet onion – If you want a milder onion flavor, use Vidalia or another sweet onion instead of red onion.
- Add fresh herbs – Fresh dill, parsley, basil, or chives add fresh flavor and make the salad look pretty.
- Make it less sweet – Start with less sugar, taste the dressing, and add more if needed.
- Make it keto-friendly – Use monk fruit or another sugar substitute in place of the sugar.
- Add tomatoes – Cherry tomatoes or grape tomatoes add color and make it more like a cucumber tomato salad.
- Add feta – A little feta cheese gives the salad a salty, creamy bite.
- Add heat – A pinch of red pepper flakes adds just a little kick.
- Use English or Persian cucumbers – These have thin skins and smaller seeds, so they work especially well if you do not want to peel the cucumbers.
How to Make Cucumber Vinegar Salad
- Slice the cucumbers. Peel the cucumbers if needed, then slice them into thin rounds. Thin slices soak up the dressing best.
- Slice the onion. Cut the red onion in half, then slice it very thin so it blends evenly with the cucumbers.
- Make the dressing. In a separate medium bowl, stir together the vinegar, sugar, water, salt, and pepper until the sugar dissolves.
- Combine and chill. Pour the vinegar mixture over the cucumbers and onions, then stir until everything is evenly coated. Refrigerate for at least 20 minutes before serving.
Recipe Tips
- Slice the cucumbers thin. Thin slices absorb the dressing faster and give the salad the best texture.
- Use a mandoline if you have one. It keeps the cucumber and onion slices even, which helps everything marinate at the same rate.
- Taste the dressing before adding it. If it tastes too strong, add a little more water or sugar. If you want more tang, add a splash more vinegar.
- Use fresh, firm cucumbers. Soft cucumbers will get limp faster once they sit in the dressing.
- Peel regular cucumbers if needed. If the peel is thick, tough, or waxy, peeling makes the salad much better.
- Do not worry if the salad gets more liquid as it sits. Cucumbers naturally release water as they marinate.
- For a prettier serving bowl, use a slotted spoon. This keeps extra dressing from pooling on the table or plate.
- Make it ahead for better flavor. It is good after 20 minutes, but I like it best after it has chilled for at least an hour.
Frequently Asked Questions
Yes, this cucumber vinegar salad is naturally gluten-free. Just double-check any vinegar or sugar substitute labels if you are cooking for someone with a severe allergy or sensitivity.
Not always. If you are using English cucumbers or Persian cucumbers, you can leave the peel on. If you are using regular grocery store cucumbers with thick or waxy skin, I like to peel them first.
English cucumbers, Persian cucumbers, garden cucumbers, or regular slicing cucumbers all work. English and Persian cucumbers are nice because they have thin skins and fewer seeds. Regular cucumbers are great too, especially if you peel them first.
Yes. Apple cider vinegar is my favorite for this recipe, but white vinegar, white wine vinegar, red wine vinegar, or rice vinegar can all be used. Each one changes the flavor a little, so use what you like best.
Cucumbers naturally release water as they sit in the dressing. This is normal. If you want a less watery salad, lightly salt the sliced cucumbers and let them sit for 15 to 20 minutes, then drain off the liquid before adding the dressing.
At least 20 minutes is enough for a quick side dish, but 1 to 4 hours gives it even better flavor. The cucumbers will continue to soften the longer they sit.
You can serve it either way. I usually give it a good stir and serve it with some of the dressing, but if I am taking it to a potluck or want a cleaner presentation, I use a slotted spoon.
It depends on the size of the cucumbers, but 5 medium cucumbers usually gives you about 6 to 8 cups sliced. If your cucumbers are large, you may need fewer.
Yes. Start with less sugar, taste the dressing, and add more as needed. You can also add a little extra vinegar if you want it more tangy.
I don’t recommend reusing the dressing too many times because the cucumbers release water as they sit. If you want to stretch it, you can add a fresh cucumber or two within a day, but the flavor and texture are best with a fresh batch.
Make Ahead and Storage
Make ahead: This salad is great to make ahead because the cucumbers need time to soak up the dressing. For the best balance of crisp texture and flavor, make it 1 to 4 hours before serving.
Storing: Store leftovers in an airtight container or jar in the refrigerator for up to 3 days. The cucumbers will soften as they sit, but the flavor will still be good.
Serving after storing: Stir well before serving. If there is more liquid than you want, use a slotted spoon to lift the cucumbers and onions out of the dressing.
Freezing: I do not recommend freezing this salad. Cucumbers have a high water content and will turn mushy after thawing.
Pairing Ideas
This Cucumber Vinegar Salad is one of those side dishes that goes with almost anything, especially rich, smoky, grilled, or saucy main dishes. I love serving it with Blue Cheese Burgers, Grilled Pork Tenderloin, Honey BBQ Chicken, BBQ Hot Dogs, Grilled Hamburgers, Crock Pot Pork Chops, Hawaiian Grilled Teriyaki Chicken, or Grilled Carne Asada. It also works really well with pulled pork sandwiches, picnic foods, and simple weeknight dinners.
More Cucumber Salad Recipes
This Cucumber Vinegar Salad is crisp, tangy, easy, and perfect for summer dinners, BBQs, potlucks, and quick lunches. It uses simple ingredients, comes together in minutes, and tastes even better after a little time in the fridge. If you try it, leave a comment and let me know if you kept it classic or added your own twist! 🥒💚
Cucumber Vinegar Salad
Video
Ingredients
- 3 English cucumbers
- 1 red onion
- 1 cup apple cider vinegar
- ½ cup sugar, (more or less to taste)
- 1/2 cup water
- 1 teaspoon salt
- 1/4 teaspoon pepper, (optional, to taste)
Instructions
- 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.
Notes
- Thin cucumber slices soak up the dressing best.
- English, Persian, garden, or regular slicing cucumbers all work.
- Peel regular cucumbers if the skin is thick or waxy.
- Apple cider vinegar can be swapped with white vinegar, white wine vinegar, red wine vinegar, or rice vinegar.
- Adjust the sugar to make the salad more or less sweet.
- Add a little more water if the vinegar flavor tastes too strong.
- Fresh dill, parsley, chives, tomatoes, feta, or red pepper flakes are easy add-ins.
- Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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. Love this recipe!
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.