Cucumber and Onions in Vinegar

This cucumber and onions in vinegar recipe is a simple cold side dish with crisp cucumbers, thinly sliced onions, and a lightly sweet vinegar marinade. It takes only a few basic ingredients and makes a refreshing addition to summer dinners, cookouts, picnics, and family meals.

If you enjoy easy seasonal sides, explore these summer salad recipes for more ideas.

Why You’ll Like This Recipe

• Uses simple ingredients that are easy to find.
• Requires no cooking.
• Has a bright, tangy flavor with a touch of sweetness.
• Can be prepared ahead and chilled before serving.
• Pairs well with grilled chicken, fish, burgers, sandwiches, and other summer meals.

Ingredients

• 2 large cucumbers, thinly sliced
• 1/2 medium onion, thinly sliced
• 1/2 cup distilled white vinegar
• 1/2 cup cold water
• 2 tablespoons granulated sugar
• 1 teaspoon salt, plus more if needed
• 1/4 teaspoon black pepper
• 1 tablespoon fresh dill, optional

The quantities above should be tested with your chosen cucumbers and serving size before publishing final recipe card data.

How to Make Cucumber and Onions in Vinegar

1. Slice the Vegetables

Wash and dry the cucumbers, then slice them into thin, even rounds. You can leave the peel on or remove some of it for a lighter appearance. Peel the onion and slice it into thin half-moons.

Try to keep the slices similar in thickness. Even slices absorb the marinade more consistently and are easier to serve.

2. Prepare the Vinegar Marinade

Add the vinegar, water, sugar, salt, and black pepper to a bowl or measuring jug. Stir until the sugar and salt are mostly dissolved. Add the dill if you are using it.

3. Combine the Cucumbers and Onions

Place the sliced cucumbers and onions in a bowl or covered container. Pour the vinegar mixture over the vegetables and toss gently to coat.

4. Chill Before Serving

Cover the bowl and place it in the refrigerator. Let the cucumbers and onions chill until the flavors have blended. Stir gently once before serving.

For a firmer texture, you can lightly salt the cucumber slices before making the marinade. Let them rest briefly, drain any liquid, and taste the finished salad before adding extra salt.

Tips for Better Texture and Flavor

• Choose firm cucumbers: They hold their texture better after marinating.
• Slice the vegetables evenly: Thin, consistent slices absorb the marinade at a similar rate.
• Adjust the sweetness: Add slightly more or less sugar according to your preferred balance.
• Use white vinegar for a sharper flavor: Apple cider vinegar can provide a softer flavor if preferred.
• Do not leave the salad at room temperature: Keep it refrigerated when it is not being served.
• Use a slotted spoon: This helps remove excess marinade when transferring the salad to a serving dish.

What Type of Vinegar Works Best?

Distilled white vinegar gives the salad a clean and sharp tang. Apple cider vinegar can be used for a slightly rounder flavor. Either option works with cucumbers and onions, so the best choice depends on the flavor you prefer.

What to Serve With Cucumber and Onions in Vinegar

This chilled salad is especially useful when you need a light side dish for a warm-weather meal. Serve it with grilled chicken, fish, burgers, sandwiches, or other simple main dishes.

It also fits naturally on a cookout table beside these cookout side dishes.

For a different flavor direction, try an Asian cucumber salad, a creamy cucumber salad, or a refreshing cucumber tomato salad.

Helpful Tools for This Recipe

A sharp chef’s knife can help you create thin, even slices. A mandoline slicer may also be useful, but use it carefully and follow the manufacturer’s safety instructions. A covered glass bowl or airtight food container makes chilling and storing the salad easier.

Storage

Keep the cucumber and onion salad refrigerated in a covered bowl or airtight container. Stir gently before serving because the vegetables may release additional liquid as they rest.

The best texture will depend on the cucumber variety, slice thickness, marinade ratio, and storage conditions. Confirm the final storage recommendation during recipe testing before publishing a specific number of days.

This recipe is a refrigerator-marinated salad. It is not a shelf-stable canned product and should not be stored at room temperature.

Cucumber and Onions in Vinegar

This cucumber and onions in vinegar recipe combines crisp cucumber slices and thinly sliced onion with a lightly sweet, tangy vinegar marinade. It is an easy no-cook side dish for summer dinners, cookouts, picnics, and family meals.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Cucumbers and Onion

• 2 large cucumbers washed, dried, and thinly sliced
• 1/2 medium onion peeled and thinly sliced into half-moons

Vinegar Marinade

• 1/2 cup distilled white vinegar Apple cider vinegar may be substituted for a softer flavor.
• 1/2 cup cold water
• 2 tablespoons granulated sugar adjust to taste
• 1 teaspoon fine salt plus more if needed
• 1/4 teaspoon ground black pepper
• 1 tablespoon fresh dill chopped, optional

Equipment

• Sharp chef’s knife
• Cutting board
• Mandoline slicer
• Mixing bowl or measuring jug
• Covered glass bowl or airtight container
• Slotted serving spoon

Method

 

1. Wash and dry the cucumbers. Slice them into thin, even rounds, leaving the peel on or removing part of it as desired.
2. Peel the onion and slice it thinly into half-moons. Keep the cucumber and onion slices similar in thickness so they marinate evenly.
3. Add the distilled white vinegar, cold water, sugar, salt, and black pepper to a bowl or measuring jug. Stir until the sugar and salt are mostly dissolved.
4. Stir the optional chopped fresh dill into the vinegar mixture.
5. Place the sliced cucumbers and onions in a covered bowl or airtight container. Pour the vinegar marinade over the vegetables and toss gently until evenly coated.
6. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
7. Stir the cucumbers and onions gently before serving. Taste and adjust the salt, sugar, or vinegar if needed.
8. Use a slotted spoon to transfer the salad to a serving dish, allowing excess marinade to drain away.

Notes

For firmer cucumbers: Lightly salt the cucumber slices and let them rest for 15 to 20 minutes. Drain away the released liquid before adding the marinade, then reduce the salt in the dressing and adjust only after tasting.

Vinegar options: Distilled white vinegar creates a clean, sharp flavor. Apple cider vinegar may be used for a slightly softer and rounder taste.

Adjusting sweetness: Reduce the sugar for a sharper salad or add a little more for a sweeter marinade. Make small adjustments and taste between additions.

Prevent excess liquid: Choose firm cucumbers, slice them evenly, and drain excess marinade with a slotted spoon before serving.

Storage: Keep the salad refrigerated in a covered bowl or airtight container. The cucumbers will gradually soften and release additional liquid as they rest.

Important: This is a refrigerator-marinated salad, not a tested shelf-stable canning recipe. Do not store it at room temperature.

Nutrition note: Nutrition values depend on the cucumber size, onion quantity, final serving count, and the amount of marinade consumed. Calculate the completed recipe before publishing nutrition information.

Frequently Asked Questions

Can I make cucumber and onions in vinegar ahead of time?

Yes. Chilling the vegetables allows the vinegar mixture to blend with the cucumbers and onions. Prepare the salad ahead, keep it refrigerated, and stir gently before serving.

Should I salt the cucumbers first?

Salting is optional. It can help draw out some excess moisture and may help the cucumbers remain firmer. If you use this step, drain the cucumbers before adding the marinade and adjust the salt carefully.

What vinegar works best for this salad?

Distilled white vinegar gives the sharpest, cleanest flavor. Apple cider vinegar has a slightly softer taste. Both can work in this recipe.

Can I leave out the sugar?

Yes, but the salad will taste noticeably sharper. Sugar helps balance the acidity of the vinegar, so you may prefer to reduce it rather than remove it completely.

Is this the same as canned pickles?

No. This is a refrigerator-marinated salad meant to be kept cold. It is not a tested shelf-stable canning recipe.

Recipe Overview

Nutrition Information

Estimated nutrition per serving will depend on the final serving count, cucumber size, onion quantity, and the amount of marinade consumed. Nutrition should be calculated and verified after the recipe quantities and servings are finalized.

Nutrition: Needs verification before publishing.

Conclusion

Cucumber and onions in vinegar is an easy way to turn a few fresh ingredients into a cool, tangy side dish. The vinegar marinade adds bright flavor while the cucumbers and onions keep the salad crisp and refreshing.

Serve it with your favorite summer meal, or browse more summer salad recipes and cookout side dishes for your next gathering.