Cucumber Vinegar Salad
This easy Cucumber Vinegar Salad is made with thinly sliced cucumbers, red onion, and a sweet-tangy apple cider vinegar dressing. It is crisp, refreshing, and perfect for BBQs, potlucks, and simple summer dinners.
Servings: 10 people
Calories: 66kcal
Ingredients
- 5 cucumbers
- 1 red onion
- 1 cup apple cider vinegar
- 1/2 cup sugar (more or less to taste)
- 1/2 cup water
- 1 teaspoon salt
- 1/4 teaspoon pepper (optional, to taste)
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
- 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
Calories: 66kcal | Carbohydrates: 14g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Sodium: 237mg | Potassium: 221mg | Fiber: 1g | Sugar: 13g | Vitamin A: 108IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 0.4mg