Cucumber Vinegar Salad

5 from 209 votes

This easy Cucumber Vinegar Salad is crisp, tangy, and ready in minutes—perfect for BBQs, potlucks, or a light summer side.

Prep Time10

Cook Time0

Total Time10

Course: Salad, Side Dish

Cuisine: American

Keyword: cucumber salad, Side, Side Dish

Servings: people

Calories: 66kcal

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.

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.