I perfected a simple cucumber vinegar salad that pairs cucumbers and onions with white vinegar, fresh dill, sugar, and pepper, and there’s one small timing trick I always use.

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I can’t stop making this salad when cucumbers are in season. Thinly sliced cucumbers with bright punches of fresh dill make a bowl that looks innocent but tastes like a tiny revolution.

People call versions of it German Cucumber Salad and yep, every family thinks their tweak is the best, which is fun because honestly its that kind of recipe that sparks debate at the table. It chills well, and the flavors open up after an hour so be patient, thats when it really sings.

I promise it’s the easiest way to upgrade any meal without trying too hard.

Ingredients

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Cucumbers: crisp, watery, low calorie, provide fiber and vitamin K, cool base for the salad.
Red onion: sharp crunch, quercetin antioxidants, adds bite and color, it mellows when pickled.
Vinegar: sour tang that brightens everything, and it helps preserve, may lower glycemic response.
Sugar: balances the acid with sweet, adds carbs and calories, use it sparingly.
Dill: fragrant herb, packs vitamin A and antioxidants, gives a fresh herby lift.
Salt: boosts flavor and softens veggies, but watch the sodium if you’re limiting it.
Oil (optional): adds silkiness, carries flavors, supplies a little fat for better mouthfeel.

Ingredient Quantities

2 large cucumbers (about 1 lb / 450 g), thinly sliced

1 small red onion, thinly sliced

1/3 cup (80 ml) white distilled vinegar, or apple cider vinegar in a pinch

2 tablespoons granulated sugar

2 tablespoons cold water to mellow the vinegar

1/2 teaspoon kosher salt (or 1/4 tsp fine table salt)

1/4 teaspoon freshly ground black pepper

2 tablespoons fresh dill, chopped

1 tablespoon neutral oil like vegetable or canola oil (optional)

How to Make this

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1. Thinly slice 2 large cucumbers and 1 small red onion as paper thin as you can, mandoline is great if you have one, peel or seed the cucumbers if you prefer less water in the salad.

2. If you want extra-crisp cucumbers sprinkle them with a little salt and let sit 10–15 minutes, then pat dry; if you do this skip or rinse the 1/2 tsp salt called for later so it doesn’t get too salty.

3. In a bowl whisk together 1/3 cup white distilled vinegar (or apple cider vinegar in a pinch), 2 tablespoons granulated sugar, and 2 tablespoons cold water until the sugar is dissolved and the vinegar is mellow.

4. Add 1/2 teaspoon kosher salt (or 1/4 tsp table salt) and 1/4 teaspoon freshly ground black pepper to the vinegar mix and stir to combine.

5. Stir in 2 tablespoons chopped fresh dill and 1 tablespoon neutral oil (optional) into the dressing.

6. Pour the dressing over the sliced cucumbers and onion, then toss gently so everything is evenly coated.

7. Taste and adjust seasoning if needed—more sugar to tame acidity, more salt or pepper to balance.

8. Cover and chill at least 30 minutes, several hours is even better so the flavors mingle.

9. Give the salad a final toss before serving, scrape out any excess liquid if you want it less soupy, and sprinkle a bit more fresh dill on top if you like.

Equipment Needed

1. Mandoline slicer or a very sharp chef’s knife (mandoline makes paper thin slices quick)
2. Cutting board
3. Vegetable peeler (optional, if you want to peel the cucumbers)
4. Large mixing bowl for the salad and dressing
5. Whisk or a fork to dissolve the sugar and combine the dressing
6. Measuring cups and measuring spoons
7. Colander or a stack of paper towels and a plate to drain or pat the salted cucumbers dry
8. Serving bowl or airtight container for chilling, plus salad tongs or spoons to toss and serve

FAQ

How long should I let the salad sit before serving? A: Give it at least 10 to 30 minutes so the vinegar and sugar mellow and the flavors blend. If you want a stronger pickled taste leave it in the fridge 4 hours or overnight, but the cucumbers will get softer the longer it sits.

Can I use a different vinegar than white distilled? A: Yes, apple cider vinegar works great and rice vinegar is milder if you prefer that. Avoid dark vinegars like balsamic because they change the color and taste. Use the same amount and taste, add a bit more sugar if it seems too sharp.

How do I keep the cucumbers crunchy? A: Slice them thin and dry them well, or salt them lightly and let sit 10 minutes then drain and pat dry. You can also soak slices in ice cold water for 10 minutes to snap them up, then drain before dressing. Cold temps help the crunch stay longer.

Is the tablespoon of oil necessary? A: No, its optional. It gives a silky mouthfeel and helps carry the dill and pepper, but the salad is still bright and tasty without it, especially if you want it lighter.

Can I swap the sugar for something else? A: Sure, use honey or maple syrup in a pinch, start with a little less and taste. You can also use a granular sweetener but texture and sweetness level may change so adjust to taste.

How long will leftovers last in the fridge? A: Store in an airtight container for up to 3 days for best texture and flavor. After that it tends to get limp and watery, still safe to eat but not as crisp.

Cucumber Vinegar Salad Recipe Substitutions and Variations

2 large cucumbers: swap for 3 Persian or English cucumbers (same weight) for thinner skin and fewer seeds, or try 2 medium zucchini, peeled, for a milder crunch.
1 small red onion: use 2 shallots for a sweeter, less sharp bite, or 3 sliced green onions if you want a milder onion note.
1/3 cup white distilled vinegar: substitute equal parts rice vinegar or white wine vinegar for a gentler acid; apple cider vinegar also works and gives a fruitier flavor.
2 tablespoons fresh dill: replace with 2 tablespoons chopped fresh parsley for brightness, or 1 tablespoon chopped tarragon or chives for a different herbal twist.

Pro Tips

– Slice as thin as you can and keep it cool while you work, thin slices soak up the dressing faster so the salad tastes better sooner. If you want extra crisp cucumbers, salt them and let sit, then really pat them dry so your salad doesnt go soggy.

– Soak that red onion in cold water for 5 to 10 minutes if you want less bite, it mellows the raw onion without killing the flavor and it makes the overall salad more balanced.

– Chill it at least 30 minutes but honestly a few hours is better, overnight is fine too and actually makes the flavors marry. Before serving taste again, you will probably need a tiny extra pinch of salt or more sugar if the vinegar is sharp.

– If it gets too watery, drain and reserve the liquid, you can reduce it on the stove a little and spoon some back for more concentrated flavor, or use it later in another dressing. Adding the oil right before serving makes the herbs smell brighter and gives a nicer mouth feel.

Cucumber Vinegar Salad Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I perfected a simple cucumber vinegar salad that pairs cucumbers and onions with white vinegar, fresh dill, sugar, and pepper, and there’s one small timing trick I always use.

Servings

servings

Calories

kcal

Equipment: 1. Mandoline slicer or a very sharp chef’s knife (mandoline makes paper thin slices quick)
2. Cutting board
3. Vegetable peeler (optional, if you want to peel the cucumbers)
4. Large mixing bowl for the salad and dressing
5. Whisk or a fork to dissolve the sugar and combine the dressing
6. Measuring cups and measuring spoons
7. Colander or a stack of paper towels and a plate to drain or pat the salted cucumbers dry
8. Serving bowl or airtight container for chilling, plus salad tongs or spoons to toss and serve

Ingredients

2 large cucumbers (about 1 lb / 450 g), thinly sliced
1 small red onion, thinly sliced
1/3 cup (80 ml) white distilled vinegar, or apple cider vinegar in a pinch
2 tablespoons granulated sugar
2 tablespoons cold water to mellow the vinegar
1/2 teaspoon kosher salt (or 1/4 tsp fine table salt)
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh dill, chopped
1 tablespoon neutral oil like vegetable or canola oil (optional)

Directions

Thinly slice 2 large cucumbers and 1 small red onion as paper thin as you can, mandoline is great if you have one, peel or seed the cucumbers if you prefer less water in the salad.
If you want extra-crisp cucumbers sprinkle them with a little salt and let sit 10–15 minutes, then pat dry; if you do this skip or rinse the 1/2 tsp salt called for later so it doesn't get too salty.
In a bowl whisk together 1/3 cup white distilled vinegar (or apple cider vinegar in a pinch), 2 tablespoons granulated sugar, and 2 tablespoons cold water until the sugar is dissolved and the vinegar is mellow.
Add 1/2 teaspoon kosher salt (or 1/4 tsp table salt) and 1/4 teaspoon freshly ground black pepper to the vinegar mix and stir to combine.
Stir in 2 tablespoons chopped fresh dill and 1 tablespoon neutral oil (optional) into the dressing.
Pour the dressing over the sliced cucumbers and onion, then toss gently so everything is evenly coated.
Taste and adjust seasoning if needed—more sugar to tame acidity, more salt or pepper to balance.
Cover and chill at least 30 minutes, several hours is even better so the flavors mingle.
Give the salad a final toss before serving, scrape out any excess liquid if you want it less soupy, and sprinkle a bit more fresh dill on top if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.