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This easy Cucumber Salad with Vinegar is crisp, tangy, and ready in just 10 minutes! A perfect refreshing summer side dish for BBQs, picnics, and potlucks.
Table of Contents
- A Light and Refreshing Summer Side Dish
- Ingredients You’ll Need for Cucumber Salad with Vinegar
- Where this Recipe Came From
- What’s the Best Type of Cucumber to Use?
- Salad Dressing Substitutions
- Is Cucumber Salad Keto Friendly?
- Suggestions for Cucumber Salad
- How to Serve & Store
- Questions About Cucumber Salad with Vinegar
- How to Make Cucumber Salad with Vinegar
- Cucumber Salad with Vinegar Recipe
- More Fresh Summer Side Dishes
A Light and Refreshing Summer Side Dish
I don’t know about you, but when the sun is shining and the grill is fired up, I crave something light, crisp, and refreshing to balance out all those smoky, savory flavors. And let me tell you, this easy Cucumber Salad with Vinegar is exactly that! It’s bright, tangy, a little sweet, and comes together in just 10 minutes. It’s the perfect side for grilled chicken, hot dogs, steaks, burgers, you name it. And best of all? You only need six simple ingredients to make it.
You can serve this as an appetizer, snack, or side dish. It’s perfect for picnics, potlucks, and barbecue cookouts because it keeps well in the fridge and can be made ahead of time. Add regular or cherry tomatoes to make it even more colorful!
Ingredients You’ll Need for Cucumber Salad with Vinegar
I always have these ingredients on hand during the summer because they make the easiest, most refreshing salad:
- Cucumbers – Five fresh, crisp cucumbers from the garden or the grocery store are my go-to, but feel free to use more or less depending on how many you’re serving.
- Red Onion – Not only does it add a pop of color, but it also brings a bit of sharpness to balance the sweetness. Prefer a milder taste? Swap it out for a Vidalia onion.
- Apple Cider Vinegar – I love the tangy, slightly fruity kick of apple cider vinegar. You can also substitute white vinegar, red wine vinegar, or rice vinegar.
- Sugar – About half a cup, but you can adjust depending on your sweetness preference.
- Water – Half a cup helps balance the acidity of the vinegar.
- Salt & Black Pepper – A teaspoon of salt and a few cracks of black pepper to taste.
Where this Recipe Came From
In my humble opinion, this is the best cucumber salad recipe out there! My mom made this salad often when I was growing up, and we still make it today. It’s the perfect side dish and a great way to bring some freshness into your meal! The sliced cucumbers and red onions soak up the sweet and tangy vinegar dressing so well. This is definitely one of my favorite salads for summer nights.
What’s the Best Type of Cucumber to Use?
Honestly, any kind of slicing cucumber will work, but my top choices are:
- Garden-fresh cucumbers (if you’re lucky enough to have a garden!)
- English cucumbers – They’re crisp and have thinner skin, so no peeling necessary.
- Persian cucumbers – Slightly smaller and extra crunchy.
If using regular grocery store cucumbers, I recommend peeling them if the skin is thick and waxy.
Salad Dressing Substitutions
There are also creamy cucumber salads that use a sour cream and mayonnaise based dressing. Again, it’s a matter of preference. This adds calories to the salad, and makes a heavier dressing that can dominate the fresh cucumber taste. With the vinegar based dressing, this cucumber salad is only 66 calories per serving.
Is Cucumber Salad Keto Friendly?
Yes! Just swap out the sugar for monk fruit sweetener or your preferred keto-friendly alternative, and you’re good to go. This salad is also gluten-free!
Suggestions for Cucumber Salad
This salad is delicious as-is, but if you’re feeling creative, here are some fun ways to mix it up:
- Add cherry tomatoes, grape tomatoes, or sliced tomatoes with a splash of olive oil for extra color and sweetness.
- Toss in some feta cheese for a creamy, salty flavor.
- Sprinkle with fresh herbs like basil, dill, or parsley to enhance the freshness.
- Mix in sliced green, red, or yellow bell peppers or even squash for more crunch and variety.
- Love a little heat? A pinch of red pepper flakes or a dash of hot sauce will give it a kick!
- Season the salad with minced garlic for added flavor.
How to Serve & Store
You can enjoy this salad right away, but letting it marinate for at least 20 minutes makes it even better! If you want to prepare it ahead of time, store it in an airtight container or mason jar in the fridge. It’ll keep well for up to three days, though the cucumbers will soften over time. (Some people keep it for up to a week, but I find it best when eaten fresh!)
Questions About Cucumber Salad with Vinegar
At least 20 minutes and up to 3 days.
If they have a thick skin, yes. If they’re thin-skinned, just give them a good wash and slice away.
Anything you love! Tomatoes, feta, chickpeas, herbs, peppers—get creative!
More Cucumber Salad Recipes
How to Make Cucumber Salad with Vinegar
Cucumber Salad with Vinegar
Video
Ingredients
- 5 cucumbers
- 1 red onion
- 1 cup apple cider vinegar (or white vinegar, red wine vinegar, rice vinegar)
- ½ cup sugar (or more to taste)
- 1/2 cup water
- 1 teaspoon salt
Instructions
- Peel and slice cucumbers into thin slices.
- Cut onion in half and cut into very thin slices.
- Combine onions and cucumbers in a large bowl.
- In a separate, medium-sized bowl, combine remaining ingredients. Stir until sugar dissolves.
- Pour vinegar mixture over cucumbers and onions. Stir until the cucumbers are evenly coated in the dressing.*
- Refrigerate at least 20 minutes. Before serving, drain liquid and place in a serving bowl to serve.
Notes
Nutrition Information
More Fresh Summer Side Dishes
Looking for more easy, refreshing sides? Check out these favorites:
Chopped Broccoli Salad
Watermelon Feta Salad
Caprese Salad
Greek Pasta Salad
Wedge Salad
Grilled Corn Salad
The dressing is much silkier and combined if cooked on stove.
Yes my Mom always heated it and then let it cool too!
Couldn’t be easier! Thanks, girls, it was so good!
Good taste but too sweet for me; reduced sugar to 1/4 cup
Can we freeze this or eat within 2-3 days?
I haven’t tried freezing this recipe before, so I’m not sure! We usually eat it within a couple of days.
My hubby and I absolutely love this recipe! I can’t wait to make this again. Such a great side for dinner and went will with our burgers the other night!
This was sooo tasty, and I took the keto recommendations and made it Keto-friendly, so tasty!!
What sweetener did you use and how much? Thanks!!!
I used monk fruit. 5T plus 1t.
I made these pickles and loved them. Wondering if I can use this recipe and hot water bath jars for long term shelf life
We haven’t tried it that way, so I can’t speak to the canning safety of this recipe specifically.
Enjoyed this for lunch today and it did not disappoint! Light, refreshing and perfectly crisp!
Quick. Easy. Flavorful. Family and friends love it!
My moma used to grace the summer time table with this finisher ( the last item placed ).
And we couldn’t start eating until she finished and was seated. Then dad said the blessing and then the goodness came to all four of us. Cucumbers, sliced, with onions, ice cubes in water, and vinegar. She used white vinegar, with sugar. OH GOD YUMMMM Put a smile on all our faces, along with the ears of steamed corn I shucked on the back porch. I was mom’s prep guy. Thank you for having this entry.
This is the go to recipe I use! It’s so good. One thing I do is add several ice cubes in with salad too to chill quicker and keep it crisp and marinate faster.
I have been eating this for 45 yrs and making it for 27. We’ve always called it ” Brazilian salad” as my mom was from Brazil and taught everyone in the fam and my friends how to make it. I DON’T think you birthed this recipie. I ATE IT YESTERDAY, BEFORE READING THIS.
We definitely don’t take credit for creating cucumber salad! We just wanted to share the recipe that we use!
thanks for the share, it’s delish!!!
Well, my Grandmother was from Alabama, USA & was making this when I was a child in the 70s. This is a great side dish or snack.
Andrea, do you know how easy it is to grow cucumbers just outside the back door? This makes it available in hard times and easy times. What a jewel during the depression it was, must have been and good things carry far. The strength of the Americans when far and wide outside of the country. And of course returned in its own way, people with it. Of course, everyone will claim a good thing. Had a beginning chef try to steal a grilled peach half recipe I guided him to do. Know where I got it from? The internet. He had never tried it before and loved it and everyone else did too. I try to use my head instead of my emotions. THANKS you GIRLS.
Andrea, did you read a different post than I did? Nowhere does it say they created the salad. They only wanted to share it, and I am grateful that they did!
Where does any recipe post claim to have “birthed” a version of a popular dish? There are many variations of this cucumber dish, this one is fantastic.
Love this salad. So healthy. I even added thinly sliced radishes in this recipe. Extra color and another vegetable.
Delicious & easy, Nutritious & satisfying! I add a chopped tomato & sometimes use white onions or sweet onions because that’s what I have on hand. I’m trying to lower my cholesterol & a recipe that doesn’t use mayo is perfect!
This reminds me of the cucumbers and onions served by my grandmother. The only thing missing is a bit of high quality ground pepper. Otherwise, it’s just perfect — especially on a warm summer afternoon. Thank you!
This salad always reminds me of summertime and is one of my favorite ways to enjoy cucumbers. So refreshing!
This salad is one of my favorites because it’s so easy but everyone loves it. Perfect for a light snack too.
i just love how easy this is! It’s the perfect fresh light recipe to snack on!
Such a light and fresh salad. I can’t wait to try it.
A quick, healthy and crunchy way of enjoying some refreshing Cucumber Salad.
I love this recipe. I prefer to use rice vinegar to prepare it.
I will try and can like a regular pickle. But,I’ll slice them a little thicker to see if they’ll hole a crispness to them.someone ask about that.ill be that Guinea pig gladly.
lovely fresh and tasty recipe
Question not comment – how long can you keep this in the fridge in a glass jar?
They will stay crisp for up to a week and then start to lose crispiness. I wouldn’t go more than 10 days.