Cucumber Vinegar Salad – Quick Summer Side Dish
Let Me Tell You About This Salad (and My Love-Hate Relationship With Cucumbers)
So, I have to start by saying: my first memory of cucumber vinegar salad is from a muggy July afternoon at my grandma’s. She had this “magic” glass mixing bowl, and every summer it filled up with thinly sliced cukes swimming in vinegar. The salad was gone before dinner even hit the table (unless you were unlucky and came in last from playing outside). The funny thing is, for years I thought vinegar cucumber salad was just her thing—turns out, everyone’s grandma made it, but none quite like hers. Also, full disclosure: the first time I made this myself, I managed to splash vinegar directly in my eye. Wouldn’t recommend that step.
Why I Keep Making This (Even When I Run Out of Vinegar)
I make this cucumber vinegar salad when I 1) have a pile of cucumbers threatening to go soft, or 2) need a side that’s light but still feels like actual food. My family goes absolutely wild for it (especially my partner, who isn’t usually into salads—go figure). Plus, you can throw it together in under ten minutes if you’re not getting fancy. And, you know, sometimes I just crave it on its own. I’ll admit I’ve eaten half the bowl standing at the fridge door. Oh, and if you ever forget the sugar? I did once. It was…let’s just say, bracing.
What You’ll Need (and What You Can Totally Swap)
- 2–3 medium cucumbers (English cucumbers are nice, but regular ones are fine; sometimes I use Persian cucumbers if they’re on sale)
- 1/2 small red onion (sweet onion works too—my grandma used to use white but honestly, I just grab what’s handy)
- 1/3 cup white vinegar (apple cider vinegar is great too, or rice vinegar if you like it milder)
- 1 tbsp sugar (I have tried honey when I ran out, not quite the same, but not bad)
- 1/2 tsp salt (sea salt, kosher, whatever’s closest; just taste as you go)
- Black pepper, to taste
- Optional: fresh dill or parsley (when I remember, I toss in a handful; doesn’t make or break it, though)
How I Usually Throw It Together (With a Few Sidetracks)
- Start by slicing your cucumber super thin. I use a mandoline slicer if I’m feeling fancy (and careful—those things bite), but a knife works too. Don’t stress if slices aren’t perfect; the salad still disappears. This is usually when I munch a slice or two, just to make sure they’re, you know, cucumbery.
- Thinly slice the onion. Sometimes I soak the slices in cold water for a bit if they seem extra sharp—honestly, I forget half the time and it’s still good.
- In your favorite mixing bowl (the older and more chipped, the better), whisk together the vinegar, sugar, salt, and a few grinds of pepper. Give it a quick taste. Too sharp? Toss in another pinch of sugar. Or, if you like it as punchy as my uncle Fred, leave it as is.
- Dump in the cucumbers and onions, toss with your hands or a big spoon till everything’s coated. It’ll look like a lot of liquid, but the veggies soak it up.
- This is where I usually sneak another taste (I can’t help it). If you’re using dill or parsley, now’s the time to add it.
- Let it sit, at least 10–15 minutes. If you forget and leave it longer, no harm done—actually, I think this tastes better the next day. But sometimes I can’t wait that long.
Notes (Things I’ve Learned the Hard Way)
- If you forget to salt the cucumbers before adding the dressing, don’t panic; it’s honestly fine, just a little less crisp.
- I once tried using pre-sliced bagged cucumbers (don’t judge)—it worked, but they got mushy fast. Fresh is really better here.
- If you want it sweeter, go gradual. Too much sugar and it starts tasting like pickle juice’s weird cousin.
Experimental Variations (Some Winners, Some…Not So Much)
- Added a splash of sesame oil and swapped rice vinegar for an Asian-ish vibe. Surprisingly tasty!
- Once I dumped in leftover feta, which was a hit at book club (but maybe too salty for my taste).
- Tried adding tomatoes. Wouldn’t do that again—the salad turned watery and kind of sad.
- Oh, and a couple times I’ve tossed in thin-sliced radishes, which is probably my favorite “twist.”
Equipment (Or, What If You Don’t Have a Mandoline?)
Mandoline slicers are slick, but honestly, a sharp knife and a steady-ish hand do the job. If your slices are wonky, who cares? It’s rustic. I’ve even used a cheese slicer in a pinch, which worked…sort of.
How to Store It (If You Have Any Left)
Stick it in a lidded container in the fridge, and it’ll keep for two, maybe three days. The flavor gets even better (in my opinion) by day two, but the cucumbers start to lose their crunch after a while. Though honestly, in my house it never lasts more than a day! The last time I tried to save some for later, someone “sampled” it in the night.
How We Serve It (Plus a Family Quirk)
This is perfect with grilled chicken, burgers, or just about anything summery. My sister likes to heap it on top of buttered toast—don’t knock it till you try it. Sometimes, if I have leftover cooked potatoes, I’ll add them to the salad for a bit of a Scandi spin. Oh, and cold straight from the fridge on a scorcher of a day? Nothing better.
Pro Tips (AKA, Stuff I Messed Up So You Don’t Have To)
- Don’t rush the resting step—it needs those 10+ minutes to mellow. I once skipped it and the onions were, well, aggressive.
- Go easy on the onion if serving to kids; trust me, they’ll find it and complain loudly.
- Actually, I find it works better if you stir it once or twice as it sits, but if you forget, it’s still fine.
FAQ (No Such Thing as a Silly Question)
- Can I use apple cider vinegar instead of white? Oh, absolutely! It’s a bit fruitier. I sometimes mix the two when I’m feeling indecisive.
- Do I have to peel the cucumbers? Nah, unless the skins are waxy or tough. I usually don’t bother, but my neighbor swears by peeling. Up to you!
- Can I make this ahead? For sure. Just know it gets a little softer after a day. But the flavors meld so nicely.
- What’s the best way to slice thin without a mandoline? Sharpen your knife, take it slow, and aim for slices about as thick as a coin. Or just check this guide on slicing cucumbers from Serious Eats—it’s actually super helpful.
- Is there a low-sugar version? Yep, you can skip the sugar or use a splash of your favorite sweetener. I saw a version using stevia here on EatingWell, though I haven’t tried it myself.
Anyway, if you end up with a bowl of this, let me know how it goes. Or if you invent a wild new version! And if you get vinegar in your eye, well, consider it part of the home cook initiation.
Ingredients
- 2 large cucumbers, thinly sliced
- 1/2 small red onion, thinly sliced
- 1/4 cup distilled white vinegar
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh dill (optional)
- 1 tablespoon olive oil
Instructions
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1In a large bowl, combine the thinly sliced cucumbers and red onion.
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2In a small bowl, whisk together the vinegar, sugar, salt, black pepper, and olive oil until the sugar dissolves.
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3Pour the vinegar dressing over the cucumbers and onions. Toss well to coat all the slices evenly.
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4If using, sprinkle chopped fresh dill over the salad and toss again.
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5Let the salad sit for at least 10 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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