Cucumber Onion Salad with Vinegar + Video

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Cucumber Onion Salad is a delicious side dish with a refreshing and healthy vinegar dressing. Make this recipe for picnics and potlucks!

Title Text: Cucumber Onion Salad with Vinegar Photo: salad in a clear bowl

Recipes like Cucumber Onion Salad

There are so many delicious ways to enjoy fresh cucumbers. I know I’ve shared several with you in the past.

Have you had a chance to try my Cucumber Tomato Salad? Crisp cucumbers and luscious tomatoes tossed in a bright and creamy lemon poppy seed dressing.

Or, you might like this Creamy Cucumber Salad. Combine fresh cucumbers, red onions, and a spectacular dressing to create a fresh salad that is perfect for summer potlucks and more!

And my Lemon Cucumber Salad is one of my favorite fresh summer salad recipes.

Cucumber Onion Salad with Vinegar - Slicing cucumbers

Tips for Making Cucumber Onion Salad

  • I like to peel one cucumber and leave the whole peel on the other one for different textures. You can also texture the cucumber with a fork for more visual interest.
  • English cucumbers really work best in this cucumber salad with vinegar. But, any seedless cucumber will work. If you use cucumbers with seeds, you will want to remove those first.
  • The extra step of letting the cucumber sit with the salt on them really is important for the best results.
  • You can substitute your favorite onion. I love red for the mild flavor and color, but sweet onions like Vidalia are awesome in this recipe too. Or, try it with fresh spring onions in the spring.
  • In a pinch, this easy summer salad works just as well with thinly sliced summer zucchini. Try it!
Cucumber Salad with Vinegar - slicing onions

Frequently asked questions

Should you eat the peel of cucumbers? 

The peel of the cucumber is loaded with essential vitamins and nutrients. And, it is also a wonderful source of dietary fiber.

I would definitely recommend you eat the peels when you make this cucumber onion salad. But, you can remove them if you want to.

How to slice cucumbers paper-thin 

The easiest way to slice cucumbers paper-thin is to use a mandoline slicer. This ensures that each slice will be uniform and as thin as possible.

I’ve shared my favorite one with you below.

Cucumber Onion Salad with Vinegar - Cooking the vinegar dresing

How long can you keep cucumber vinegar salad? 

You can keep this cucumber onion salad in the refrigerator for up to two weeks.  The longer you store it, the more of a pickled taste the cucumbers will have.

Of course, it never lasts that long in my house.

Can you make cucumber onion salad without sugar? 

The sugar in this cucumber vinegar salad helps to cut the taste of the vinegar. You can certainly leave it out if you want to.

Or, you can try an alternative sweetener like stevia, monk fruit or erythritol if you want to watch your sugar content.

Cucumber Vinegar Salad - Pouring the dressing over the vegetables

What type of vinegar is best?

I love the taste of apple cider vinegar so that is my first choice when making this cucumber onion salad recipe.

But, rice vinegar is a bit sweeter and not quite so tart as apple cider vinegar. And, you can also use white balsamic vinegar if you prefer.

I love that pairing with a few grape or cherry tomatoes.

As a note, using a darker vinegar like red wine vinegar or a dark balsamic vinegar may discolor the cucumbers.

It will taste fine, but it won’t be as white and green as if you used a lighter colored vinegar in this recipe.

Cucumber Salad with Vinegar - a fork full of salad

Serving suggestions 

If you are wondering what to serve with this delicious cucumber onion salad recipe, I would suggest a spicy main dish.

It’s also a delicious side dish for any type of barbecue dish. Here are a few of my favorites.

Enjoy!

With love from our simple kitchen to yours. 

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 Cucumber Onion Salad with Vinegar - a bowl full of salad


cucumber onion salad with vinegar

Cucumber Onion Salad with Vinegar + Video

Donna Elick
Cucumber Vinegar Salad is a classic southern favorite. A simple recipe with refreshing crisp cucumbers and onions come together with the help of a sweet vinegar marinade to create a summer salad that will knock your socks off.
Tried this recipe?Please comment and review!
Prep Time 5 mins
Cook Time 5 mins
Chill Time 10 hrs
Total Time 10 hrs 10 mins
Course Salad
Cuisine American
Method Mixed
Servings 6

Ingredients
 

  • 2 English cucumbers, thinly sliced
  • 1/2 tablespoon salt
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 2 tablespoon granulated sugar
  • 1/2 teaspoon fresh dill, chopped
  • 1/2 red onion, thinly sliced

Instructions
 

  • Place cucumbers in serving dish. Sprinkle with salt. Cover and refrigerate for 2 hours. Pour off the liquid (do not rinse).
  • Meanwhile, combine vinegar, water, sugar and dill in a small saucepan. Warm over medium heat just until sugar is dissolved. Add onion to cucumbers. Pour vinegar mixture over cucumbers and onion. Toss to combine.
  • Refrigerate over night.
  • Serve and enjoy!

Video

Donna’s Notes

I like to peel one cucumber for different textures.

Nutrition

Serving: 1 | Calories: 38cal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 585mg | Sugar: 6g | Fiber: 1g | Calcium: 20mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
Cucumber Onion Salad with Vinegar in a bowl

Originally published June 2016, updated and republished July 2020

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14 Comments

  1. Don't know if these salad recipes are new or an older posting, but I don't like how you changed the way to save these for later use. I don't like to save the whole page, only the recipe. Waste too much space on the hard drive. Give us a choice. D

  2. Dee, if I may reply to your post…..just highlight the actual recipe or what parts of the post you want to save ….then click on copy and go to Microsoft Word or what ever program you have and click paste.

    This should help you.

  3. I used the dill and it was good. The next salad I used I eliminated the dill and used whole cloves. Four to be exact. I liked both.

    1. I make a similar version of this recipe (just slightly less vinegar) and I did not have any dill last time I made it so I substituted fresh spearmint. Very refreshing and my husband raved about it!!

  4. Could this be made in mason jars and stored in the fridge or are they meant to be eaten as soon as they’re done marinating overnight?

    1. I usually keep in a covered glass bowl for 4 or 5 days and they keep fine. My only caution – red onion will "fade" into the liquid, turning it pink. Red onion looks pretty in this recipe, but unless I think the cucumbers will be eaten entirely in one meal, I usually use yellow or white onions. The pink liquid is not real appetizing.

  5. I love cucumber salad. It's a delicious recipe that's been around a long time and never gets old. Yummy!

  6. Hello! I've been following your blog for a long time now and finally got the courage
    to go ahead and give you a shout out from Kingwood Tx!
    Just wanted to mention keep up the great work!

  7. I'm a bit confused here. First you talk about using a mandoline slicer to make paper thin slices but then the photo shows the cucumbers slices way thicker than that. How thick is best?

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