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This make-ahead Cucumber and Onion Salad is a summertime superstar. Simple and delicious, the fresh ingredients let the garden-fresh produce shine in this easy vinegar-based cucumber salad.
This cucumber and onion salad in vinegar is delicious, but more importantly, I think it is so popular because it reminds people of childhood picnics, potlucks, and backyard BBQs.
Do you love make-ahead salads? Sure you do! You have to check out Greek yogurt chicken salad, pea salad recipe, Instant Pot potato salad, vegan quinoa salad, and Greek yogurt egg salad.
What is the Best Vinegar for Cucumber and Onion Salad?
I use plain ol’ white vinegar but have also had great success with apple cider vinegar. Rice vinegar is also pretty dang delicious. In my experience, red wine vinegar and flavored vinegars are not ideal.
How to Store
Keep the salad in an air-tight container in the fridge for 2-3 days.
This recipe improves after 12 hours in the fridge, so if you have the time, definitely make it at least a half day ahead of time.
Variations
- If you want to turn this into a creamy cucumber salad, add 1/3 cup of sour cream with 1/4 cup of white vinegar to the seasoning. Do not include the water listed in the recipe card.
- To make this a cucumber tomato and salad, add thinly sliced tomatoes just prior to serving.
- Sub in pickled shallots instead of the onion for a milder flavor.
Pro Tips/Recipe Notes
- You can leave out the sugar if you’d like.
- Unpeeled cucumbers become tough. If you peel the cucumbers all the way, they get mushy. If you’re going to be using regular cucumbers, peel a few strips off (will give a cool tiger striped effect) and it is the perfect texture compromise.
- I use a mandoline to slice the cucumbers so that they’re all the same size.
- The brine (liquid) won’t cover all the cucumbers completely. That’s ok! As the cucumbers sit in the brine, they will release their own liquids. Give everything a stir after a few hours and you’ll be good to go.
More Delicious Vegetable Side Dishes
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In a microwave-proof container, microwave the vinegar, water, and sugar on high for 2 minutes. Set aside to cool.
1 1/2 cup white vinegar, 1/2 cup water, 2 tbsp sugar
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Slice the cucumbers and onion thinly, and add them to a large container with a lid.
6 cups cucumbers, thinly sliced, 1/2 onion, thinly sliced
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Add the dill, sea salt, and celery seed to the bowl.
1/4 tsp dried dill, 1/2 tsp sea salt, 3/4 tsp celery seed
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Pour the cooled vinegar water solution over the top. Stir to combine. Refrigerate for at least 12 hours.
- The brine (liquid) won’t cover all the veggies completely. That’s ok! Give it a stir after a few hours and you’ll be good to go.
- This recipe improves after 12 hours in the fridge, so if you have the time, definitely make it at least a half day ahead of time.
- Keep the salad in an air-tight container in the fridge for 2-3 days.
- You can leave out the sugar if you’d like.
Serving: 0.5cupCalories: 29kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 120mgPotassium: 117mgFiber: 1gSugar: 3gVitamin A: 55IUVitamin C: 3mgCalcium: 17mgIron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
