This Cucumber Vinegar Salad is crisp, refreshing, and perfectly tangy. I love how quick it is to make and how it complements everything from grilled meats to sandwiches. With just a few ingredients, it delivers bold flavor in a light, healthy package.
Why You’ll Love This Recipe
I keep coming back to this salad for its simplicity and versatility. It takes almost no time to prepare and brings a vibrant, zesty crunch to any meal. I often serve it at summer gatherings, and it always disappears quickly. It’s equally satisfying as a light snack or a side dish. Plus, the ingredients are pantry staples, making it super convenient.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 cups sliced cucumbers (about 2 large cucumbers)
1/2 cup white vinegar
2 tablespoons sugar
1 teaspoon kosher salt
1 tablespoon dill weed (fresh or dried)
directions
I start by washing the cucumbers thoroughly and slicing them thinly using a sharp knife or mandoline. I whisk together the vinegar, sugar, salt, and dill weed in a medium bowl until the sugar is fully dissolved. Then I add the cucumber slices and toss them gently to coat.
I cover the bowl with plastic wrap (or use an airtight container) and refrigerate the salad for at least 30 minutes. This resting time lets the cucumbers soak in the tangy dressing and enhances the overall flavor.
I serve it chilled, sometimes with a little extra dill sprinkled on top for a fresh finish.
Servings and timing
Servings: 4
Prep Time: 10 minutes
Cook Time: None
Total Time: 40–47 minutes (includes chilling)
Variations
Sometimes I add thin slices of red onion or shallots for extra zing. I also like mixing in a bit of crushed garlic or red pepper flakes when I want some heat. If I have apple cider vinegar on hand, I’ll use that instead of white vinegar for a slightly fruitier taste. For a touch of sweetness, I occasionally add a splash of honey.
storage/reheating
I store leftovers in the refrigerator in a sealed container. They keep well for up to 3 days. The cucumbers continue to absorb the flavors, so I give them a quick stir before serving again. I don’t recommend freezing this salad, as the cucumbers lose their crisp texture.
FAQs
Can I use English cucumbers instead of regular ones?
Yes, I often use English cucumbers because they have fewer seeds and a more delicate skin.
Is it okay to use dried dill instead of fresh?
Absolutely. I use whatever I have on hand. Both versions work well, though fresh dill gives a brighter flavor.
Can I make this salad ahead of time?
Yes, in fact, I prefer to make it at least an hour in advance to let the flavors fully develop.
What can I serve this with?
I love pairing it with grilled chicken, burgers, or sandwiches. It also works beautifully on a picnic spread.
Is this salad low-carb?
It is relatively low in carbs. I sometimes reduce the sugar or use a sugar substitute if I want to make it even lighter.
Can I add onions?
Yes, thinly sliced red onions or shallots add a great bite and extra flavor.
What if I don’t have white vinegar?
I sometimes substitute with apple cider vinegar or rice vinegar for a different but equally delicious twist.
Does the sugar make the salad sweet?
The sugar just balances the acidity. I find it makes the flavors pop without tasting overly sweet.
How do I keep the cucumbers crisp?
I always chill the salad well and avoid over-marinating for more than a day or two to keep them crisp.
Can I double this recipe?
Definitely. I often double or triple it for cookouts or potlucks, and it scales up beautifully.
Conclusion
This Cucumber Vinegar Salad is a staple in my summer kitchen. It’s quick, customizable, and incredibly refreshing. Whether I’m serving it as a side or enjoying it straight from the fridge, it always hits the spot with its tangy crunch and clean flavors.
Print
Cucumber Vinegar Salad
- Total Time: 47 minutes
- Yield: 4 servings
Description
Cool, crisp, and tangy, this cucumber vinegar salad is a simple yet flavor-packed side dish perfect for summer meals. With just five ingredients and no cooking required, it comes together in minutes and tastes even better after a quick chill. Refreshing, customizable, and irresistibly zesty!
Ingredients
4 cups sliced cucumbers (about 2 large cucumbers)
1/2 cup white vinegar
2 tablespoons sugar
1 teaspoon kosher salt
1 tablespoon dill weed (fresh or dried)
Instructions
Wash the cucumbers thoroughly under cold water. Slice them thinly using a sharp knife or mandoline.
In a medium mixing bowl, whisk together white vinegar, sugar, kosher salt, and dill weed until the sugar is fully dissolved.
Add the cucumber slices to the bowl and toss gently to coat them evenly in the dressing.
Cover with plastic wrap or transfer to an airtight container. Chill in the refrigerator for at least 30 minutes to allow the flavors to develop.
Serve cold, garnished with additional dill if desired.
- Prep Time: 10 minutes
- Category: Appetizer
