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Tongs picking up cucumber vinegar salad with sliced cucumbers and red onion.
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5 from 220 votes

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.
Prep Time10 minutes
Cook Time0 minutes
Chill Time20 minutes
Total Time30 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: cucumber salad, Side, Side Dish
Servings: 10 people
Calories: 61kcal
Author: Erica Walker

Ingredients

  • 3 English 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

  • Slice cucumbers into thin slices.
    Sliced cucumber on a cutting board with a knife.
  • Cut onion in half and cut into very thin slices.
    Sliced red onion on a cutting board with a knife.
  • Combine onions and cucumbers in a large bowl.
    Glass bowl with combined red onion and sliced cucumbers.
  • In a separate, medium-sized bowl, combine remaining ingredients. Stir until sugar dissolves. 
    Glass bowl with dressing mixed and whisk on the side.
  • Pour vinegar mixture over cucumbers and onions. Stir until the cucumbers are evenly coated in the dressing.*
    Stirring dressing around cucumbers and red onion.
  • Refrigerate at least 20 minutes. Before serving, drain liquid and place in a serving bowl to serve.
    Bowl of cucumber vinegar salad with fresh cracked pepper.

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: 61kcal | Carbohydrates: 14g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 236mg | Potassium: 150mg | Fiber: 1g | Sugar: 12g | Vitamin A: 95IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 0.3mg