This cucumber salad featuring vinegar is a simple, wholesome side dish crafted from thinly cut cucumbers and onions in a zesty brine: prepared in just minutes and even more delicious the following day!
Did you have the custom of enjoying cucumber salad while growing up? This vinegar-based cucumber salad embodies summer (and it’s something I relished during my childhood, so it evokes nostalgia for me). It’s ideal for occasions such as summer potlucks, patio barbecues, and picnics, and complements a variety of dishes from salmon to grilled burgers.
Here’s a variation of my family recipe: the cucumbers and onions, sliced thinly, offer a salty, tangy, and mildly sweet flavor simultaneously, making it utterly irresistible. This cucumber salad is vegan, plant-based, and gluten-free, making it suitable for a range of dietary preferences!
5 Star Reader Review
⭐⭐⭐⭐⭐ “This salad is fantastic! Ever since I found it, I’ve already made it twice!! I truly appreciated how the onions were sliced so thin that they didn’t overshadow the dish. My husband also enjoyed it!” -Anonymous
Ingredients You’ll Need
You only need a handful of ingredients to create this cucumber salad with vinegar (for specific amounts, see the recipe below):
Cucumbers: If possible, opt for English cucumbers. They boast a sweet taste, delicate skin, and virtually seedless structures. Standard cucumbers are also acceptable, but we suggest English cucumbers if available (sometimes referred to as Persian cucumbers).
White onion: The subtle flavor of white onion is essential for this recipe. Feel free to mix white onion with red onion as we do in our traditional cucumber salad.
Fresh dill: I’ve included fresh dill for an herby touch. However, it’s not mandatory: preparing the salad without it still results in a wonderful taste. You may also use dried dill if preferred.
White vinegar, sugar, and kosher salt: These elements come together to create a tangy brine for the salad.
How to Make Cucumber Salad with Vinegar
This cucumber salad with vinegar is remarkably simple to prepare: the only challenging part is being patient while it marinates in the fridge! The secret to perfecting this cucumber salad is to slice the onions and cucumbers as thinly as you can. Thinly slicing the cucumbers and onions allows the salt to extract most of the moisture, giving this salad an astonishingly delightful texture.
After marinating for 1 hour, you can enjoy your cucumber salad with vinegar any time within the next 7 days. The flavor continues to improve over time!
What to Serve with Vinegar Cucumber Salad
There are numerous ways to enhance this cucumber salad with vinegar! We typically enjoy it as a refreshing summer side dish, so naturally, it pairs well with meals abundant in summer vegetables. However, this salad can be enjoyed year-round. Here are some ideas to inspire you:
Summer Grill Night:
Easy Picnic Spread:
Storage
Keep refrigerated in a sealed container for up to 7 days. The liquid will collect: this is normal! Stir well before serving and use a slotted spoon.
Dietary Notes
This cucumber salad featuring vinegar is vegetarian, gluten-free, vegan, plant-based, and dairy-free.
Frequently Asked Questions
Can I prepare this salad in advance? Absolutely! The flavors will blend and develop over time, enhancing its taste.
How long will cucumber salad remain fresh in the refrigerator? Stored in an airtight container, cucumber salad can last for 7 days in the fridge. The cucumbers may soften slightly with time.
What type of vinegar is best for cucumber salad? White distilled vinegar is a traditional option. We recommend using it whenever possible.
Can I use a different type of cucumber? English cucumbers are optimal for their thin skin and fewer seeds, but regular cucumbers are fine too. Just peel them if the skin is thick or coated with wax.
Cucumber Salad with Vinegar
This cucumber salad featuring vinegar is a simple, wholesome side dish crafted from thinly cut cucumbers and onions in a zesty brine: prepared in just minutes and even more delicious the following day!
Author: Sonja Overhiser
Prep Time: 1 hour 10 minutes
Cook Time: 0 minutes
Total Time: 1 hour 10 minutes
Yield: 6 to 8
Category: Salad
Method: Raw
Cuisine: German
Ingredients
2 large, thin cucumbers (English if possible)
1 small yellow or white onion
2 tablespoons chopped fresh dill (optional)*
½ cup white vinegar
2 tablespoons granulated sugar
1 teaspoon kosher salt
Fresh ground black pepper
Instructions
Slice the cucumbers as thin as you can, using a mandolin if you wish. Peel and thinly slice the onion into half-moon shapes. Arrange the cucumbers and onions in a large shallow bowl; add the dill (if using). In a small bowl, combine the white vinegar, sugar, salt, and