This simple vinegar cucumber salad is one I've eaten since childhood, and it's so refreshing in summer! It's exactly the side salad to make when you need something fresh with your summertime meal. Not to mention it's the best way to use up a whole bunch of garden cucumbers.
Growing up, we called called this recipe "vinegar cukes", as we ate this vinegar cucumber salad at most meals I can remember! Especially in summer, when grilling out was go-to and garden cucumbers were coming out of our ears.
To this day, it's one of my favorite ways to eat cucumbers, and it always takes me back to warm summer nights as a kid.
What I love about it as an adult (besides the flavor and crunch), is that it's the exact side salad to make when you're not sure what to make as a side with dinner. A simple leafy green salad, is good for that too, but this cucumber vinegar salad is sweet and tart in a way that leafy green salads don't always hit. But by all means, make both 😉
The tangy vinegar dressing is basically a hybrid vinegar brine and vinaigrette. It's mostly vinegar, cucumber water (we'll sweat the cukes-more on that below), and just a touch of oil. Your cukes will be fully submerged as they marinate in the sweet and tart flavors. Growing up, my cousin and I called it "the juice", and we almost always drank it plain afterwards. So yeah, if you don't think drinking vinegar is weird... we should probably be friends.
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Ingredients
- Cucumbers - In summer, go for any garden, farmers market, and CSA cukes you can get your hands on. They are such a treat! That said, any cucumbers you have access to will work. For store bought cucumbers, I typically recommend English cucumbers because they tend to be more crisp.
- Sweet onion - Garden or farmers market fresh is SO good if you have it, but any sweet onion will do. Onions can be optional, but I love the added flavor. You could also use red onion!
- Salt - Brings out the flavor of the cucumbers, and plays a key role in drawing some of the water out to flavor the salad.
- Apple cider vinegar - I grew up making this recipe with apple cider vinegar, but any light colored vinegar will work! Rice vinegar, white balsamic vinegar, and white wine vinegar are all excellent swaps I've made over the years.
- Neutral-tasting oil - I recommend grapeseed oil, light extra virgin olive oil, or avocado oil.
- Natural cane sugar - You could also use maple syrup or agave for a touch of sweetness. For this one, I wanted to stay true to my mom's recipe so a natural cane sugar worked best. I love the sugars from Wholesome and Florida Crystals.
This salad has an alter ego! It's this creamy cucumber salad with fresh dill, and it's perfect for rotating out with cucumber vinegar salad.
Substitutions & Variations
- Natural cane sugar - Maple syrup, agave, or date sugar all work well as substitutions for natural cane sugar. Note that maple syrup and agave will have a distinct flavor to them, but it will be diluted by the vinegar and oil.
- Sweet peppers - Add some small-diced sweet peppers to the cucumbers for more flavor!
- Fresh herbs - Most fresh herbs would go really well in this recipe. Simply chop your herb of choice into super small pieces, and sprinkle some in. Fresh dill is one of my favorites with cucumber!
Step-by-Step Instructions
Step 1
Peel and slice your cucumbers into thin coin shapes using a sharp knife or mandoline. Dice onions and add everything to a bowl. Add salt and gently stir to coat the cucumbers. Set in fridge for 10-30 minutes (covered). This is called "sweating" the cucumbers (we're pulling out some water!).
Step 2
Make the vinegar dressing. Add the oil, apple cider vinegar, natural cane sugar, salt, and black pepper to a mason jar. Shake vigorously or whisk to thoroughly combine.
Step 3
Once the cucumbers have had 10-30 minutes to sit in the salt, add the vinegar dressing and stir to combine. The salt will have pulled some water out of the cukes, which you may notice in the bottom of your bowl. No need to drain, as this liquid is part of the flavor! Taste and add more salt, pepper, or sugar if desired. Then, chill until you're ready to eat.
Note: You can serve them immediately... but they are extra good when chilled for at least 30 minutes.
Success Tip: While the cucumbers are chilling in the fridge after you've salted them, place another bowl or plate on top to weigh the cucumbers down. This will help extract more water from the cucumbers!
Tera's Sustainability Tips
- Extra cider vinegar dressing. Once all the cucumbers are eaten, there will probably be some dressing left. You can easily keep prepping and adding cucumber slices until you use it all up!
- Store cucumbers without plastic. Cucumbers can be left out on a cool countertop for a day or two. For longer storage, wrap loosely in a clean, dry towel (or paper towel) and keep in a crisper drawer in the fridge.
- Compost cucumber peelings. To stay true to how I grew up with this recipe, I usually peel the cucumbers, but you don't have to! If you do, you can compost them (I love our Lomi composter).
More Easy Salad Recipes
Did you make these easy vinegar cucumbers? Don't forget to leave a star rating 🌟 and comment below, and tag me on Instagram and Pinterest so I can see what you made!
Print📖 Recipe
Cucumber Vinegar Salad with Sweet Onion
- Total Time: 10 mins
- Yield: 4 1x
- Diet: Vegetarian
Description
This simple vinegar cucumber salad recipe is one of my favorites to eat all summer long! It comes together with simple ingredients for a healthy, refreshing side dish for summer cookouts/barbecues or any meal.
Ingredients
- 3 medium cucumbers, peeled and thinly sliced into coins (~4-5 cups slices)
- ¼-½ teaspoon salt
- ⅓ cup sweet onion, finely diced
- ½ cup apple cider vinegar
- 3-4 tablespoon neutral-tasting oil (such as grapeseed oil or a light olive oil)
- 1-2 tablespoon natural cane sugar
- ⅛ tsp each salt and pepper, plus more to taste
Get Recipe Ingredients
Instructions
- Sweat cucumbers. Place cucumber slices into a large bowl, add salt, and stir to make sure salt is distributed. Toss in the diced onions, cover, and place in the fridge for at least 10 minutes (20-30 is great if you have time) to allow the salt to draw water out from the cucumbers.
- Make the vinegar dressing. Combine apple cider vinegar, oil, sugar, salt, and pepper into a mason jar. Close with a tight lid and shake vigorously to combine. Alternatively, whisk these ingredients together in a bowl.
- Combine. Pour the brine over the cucumber slices and stir gently so the cucumbers are submerged.
- Chill. This step could be optional, but is highly recommended! Chill the vinegar cukes for 30 minutes or longer prior to serving.
Notes
- Vinegar: If you don't have apple cider vinegar, feel free to swap in white vinegar, rice vinegar, or another vinegar.
- Storage: Store the finished salad in an airtight container or mason jars for up to a week.
- Flexibility: The vinegar-to-oil ratio, sugar, salt, and pepper can all be adjusted to your taste!
- Prep Time: 10 mins
- Category: Salad
- Method: Combine
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 5.7 g
- Sodium: 295.4 mg
- Fat: 10.4 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 7.5 g
- Fiber: 1.2 g
- Protein: 0.9 g
- Cholesterol: 0 mg
Mary says
Super easy and delicious. I substituted TRUVIA for the sugar and enjoyed that.
Tera Gigot says
Thanks so much, Mary! So glad it worked out and that you got to enjoy 🙂
Kathleen Madsen says
Loved this!!! I wanted easy and yummy and I succeed. Thank you.
Peace love Eats
Tera Gigot says
Yay!! So glad you loved it 🙂