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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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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 and I loved it. 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 really good, I recommend starting with a lot less sugar if you like it tangy. It was a little too sweet for me. 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.
A little sweeter than what I like, I’ll do less sugar next time.
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.