Vinegar Cucumber Salad

Vinegar cucumber salad in clear glass bowl with fresh cracked pepper on top and spoon

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This simple vinegar cucumber salad recipe is one of my favorites to eat all summer long! It comes together quickly for a healthy, refreshing side dish for summer cookouts/barbecues or any meal.


Units Scale
  • 3 medium cucumbers, peeled and thinly sliced into coins (~4-5 cups slices)
  • 1/4-1/2 tsp salt
  • 1/3 cup sweet onion, finely diced
  • 1/2 cup apple cider vinegar
  • 3-4 tbsp neutral-tasting oil (such as grapeseed oil or a light olive oil)
  • 1-2 tbsp natural cane sugar
  • 1/8 tsp each salt and pepper, plus more to taste


  1. 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 to allow the salt to draw water (and flavor!) out from the cucumbers.
  2. Make the vinegar brine: 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.
  3. Combine: Pour the brine over the cucumber slices and stir gently so the cucumbers are submerged.
  4. Chill: This step could be optional, but is highly recommended! Chill the vinegar cukes for 30 minutes or longer prior to serving.


  1. Vinegar: If you don't have apple cider vinegar, feel free to swap in white vinegar, rice vinegar, or another vinegar.
  2. Storage: Store the finished salad in an airtight container or mason jars for up to a week. 
  3. Flexibility: The vinegar-to-oil ratio, sugar, salt, and pepper can all be adjusted to your taste!