Classic Cucumber and Onion Salad in Tangy Vinegar Dressing

Introduction

Cucumber and Onions in Vinegar is the epitome of old-fashioned, quick pickled salads crisp, tangy, and ready in under 10 minutes. With just five ingredients and minimal prep, this recipe brings a burst of summer to your table any time of year.

I grew up watching my grandmother slice cucumbers and onions by hand on the back porch, the plates piled high next to the grill. The scent of vinegar mingled with the evening breeze, and she’d wink: “This little salad goes with everything.” These days, I carry on that tradition—though I’ve upgraded the tools, not the heart of the recipe.

Shortcuts

• Use a handheld mandolin to get super-thin, even slices in seconds.
• Scoop out cucumber seeds if you’re okay with the extra step—especially helpful for Kirby cucumbers.
• English cucumbers? No need to peel or seed—less hassle, same crunch.
• Don’t toss the pickling liquid after use—it’s fantastic for asparagus, green beans, or even hard-boiled eggs next time.

Ingredients Breakdown

This salad’s magic is in its simplicity—but that doesn’t mean every ingredient doesn’t matter. Here’s what each one brings to the table:

• White Vinegar or White Wine Vinegar
  Your acidic base. White vinegar brings that sharp, classic tang you expect from a pickle. Want something a little softer, more mellow? Go with white wine vinegar—it still gives you the bite, but it’s rounder and less aggressive on the palate.
• Warm Water
  Not just a filler—warm water helps the salt and sugar dissolve evenly and quickly, which means a more balanced brine. Cold water works in a pinch, but warm is the chef’s move.
• Granulated Sugar (Optional, 1–2 tsp)
  This is about balance. Just a touch of sugar offsets the acidity and makes the flavors pop. If you’re going sugar-free, leave it out. But for that subtle “something sweet,” don’t skip it.
• Salt (About ½ tsp per Cup of Liquid)
  Salt enhances everything—cucumbers, onions, even the vinegar itself. It’s what makes this taste like more than just vegetables in acid. Stick with kosher or sea salt for better control and cleaner flavor.
• Cucumbers (English or Kirby)
  Your crunch factor. English cucumbers are long, thin-skinned, and nearly seedless—no peeling or seeding required. Kirbys are smaller and sturdier, perfect for pickling, but you’ll want to peel and de-seed them for the best texture.
• Sweet Onion (Vidalia, Walla Walla, or Similar)
  The mellow, aromatic backbone. These onions bring a soft, almost floral sweetness without the sharp bite of regular onions. Red onions can work too if you want a color punch, but they’ll have a bit more edge.

Instructions (How to Make)

1. Mix the Pickling Liquid

In a medium bowl or large jar, combine:

• ½ cup white or white wine vinegar
• ½ cup warm water
• 1–2 tsp granulated sugar (if using)
• ½ tsp kosher salt

Whisk until the salt and sugar are fully dissolved.
Chef Tip: Use warm—not boiling—water. This helps the sugar and salt dissolve quickly and evenly, giving you a well-seasoned brine that clings to the veggies.

2. Prep the Vegetables

• Cucumbers:
  
  • If you’re using English cucumbers, just rinse and slice—no peeling or seeding needed.
  • For Kirby cucumbers, peel them and scoop out the seeds with a spoon (optional but recommended for less wateriness).
  • Use a mandolin for paper-thin slices; aim for ⅛-inch thick for best texture.
• Onions:
  
  • Peel and cut the onion in half through the root.
  • Slice thinly into half-moons. Keep them as thin as possible—this helps them soften quickly in the vinegar and absorb flavor fast.

3. Combine & Toss

Place the sliced cucumbers and onions into your jar or bowl.
Pour the pickling liquid over the top and use tongs or a spoon to make sure everything’s fully submerged and coated.
Don’t pack too tightly—give the liquid space to move and do its work.

4. Chill & Marinate

Seal the container with a lid or plastic wrap and refrigerate.
Let the mixture chill for at least 1–2 hours for peak flavor and crunch.
In a rush? Even 30 minutes will get you that quick pickle flavor—just know it intensifies over time.

5. Serve & Season

Use a slotted spoon to serve (you don’t want a puddle of vinegar on your plate).
Optionally, top with freshly cracked black pepper or a sprinkle of fresh herbs before serving.

This is where texture and balance meet. Crunchy, tangy, slightly sweet—classic and clean.

Substitutions & Variations

• Creamy version: Stir in a bit of Ranch dressing or Greek yogurt.
• Vinaigrette upgrade: Swap the homemade liquid with your favorite vinaigrette.
• Herby twist: Add fresh dill, mint, or oregano for extra brightness.
• Spice it up: Toss in red pepper flakes for heat.
• Color pop: Use red onion instead of sweet onion.
• Mix-ins: Add tomato wedges, zucchini ribbons, or even radishes.
• Onion adjustment: Increase or decrease to taste—or leave it out entirely.

Helpful Tips & FAQs

Q: Should I peel cucumbers?
A: English cucumbers don’t need peeling. For Kirbys, peel or remove seeds if you prefer less bitterness.

Q: Vinegar types—what’s best?
A: White vinegar gives that punchy brightness with crystal-clear look. White wine vinegar is gentler and less stark.

Q: How long does it last?
A: Kept in an airtight container, it stays crisp and tangy in the fridge for up to 2 weeks.

More Recipes Related to Cucumber and Onions in Vinegar

• If you enjoy a creamy variation, try this creamy cucumber salad for a tangy summer twist.
• Pair this with a refreshing cucumber tomato salad for a complete summer plate.
• Try this easy Asian cucumber salad if you prefer a bold, spicy version.
• This Korean cucumber salad offers a spicy, pickled side dish option.
• This vinegar cucumber salad fits right into these make-ahead 4th of July recipes perfect for outdoor gatherings.
• Pair it with this fried squash recipe for a full Southern BBQ spread.

Serving Suggestions

This Cucumber and Onions in Vinegar salad is pure backyard energy—cool, crisp, and tangy. It’s the refreshing counterbalance to all those rich, smoky, grilled flavors. Think of it as the palate cleanser your BBQ plate didn’t know it needed.

Pair it With:

• Air Fryer Honey BBQ Chicken Wings
  The sticky-sweet glaze on the wings needs something sharp to cut through it—enter this salad. That vinegar zing balances every bite.
• Corn, Avocado & Tomato Salad
  You’ve got creamy avocado, juicy tomatoes, and sweet corn—add in your cucumber salad for that crunch and acidity to complete the trio.
• Sour Cream & Green Onion Potato Salad
  Heavy, creamy, and carby meets light, vinegary, and crisp. This is what smart side dish pairings look like. Your plate just got a whole lot better.

Other Great Matches:

• Pulled pork sandwiches
• Fried catfish or chicken tenders
• Grilled sausages and bratwurst
• A summer veggie platter with hummus

Chef Insight: This salad’s acid and crunch can wake up almost any dish. When your main is savory and rich, you want something bright and crisp on the side. This does it. Every time.

Storage Tips

• Always use a clean, airtight container.
• Refrigerate promptly and keep chilled.
• If liquid gets cloudy, taste before eating—still usually safe, but freshness is next-level in the first week.

Cucumber and Onions in Vinegar

Print Recipe

Crisp, tangy, and refreshing—this quick pickled salad made with cucumbers and sweet onions is a timeless side dish that comes together in minutes.

• Author: Emilio
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

• ½ cup white vinegar or white wine vinegar
• ½ cup warm water
• 1–2 tsp granulated sugar (optional)
• ½ tsp kosher salt
• 2 English cucumbers or 4 Kirby cucumbers
• 1 sweet onion (Vidalia, Walla Walla, or similar)

Instructions

1. In a medium bowl or jar, combine vinegar, warm water, sugar (if using), and salt. Whisk until fully dissolved.
2. If using English cucumbers, rinse and slice. For Kirby cucumbers, peel and optionally remove seeds. Slice thin using a mandolin.
3. Peel and halve the onion. Slice into thin half-moons.
4. Place sliced cucumbers and onions in a bowl or jar. Pour the pickling liquid over them, ensuring full coverage. Toss gently.
5. Cover and refrigerate for at least 1–2 hours, or 30 minutes for quicker results.
6. Serve with a slotted spoon. Optionally garnish with cracked black pepper or herbs.

Notes

Store in an airtight container in the fridge for up to 2 weeks. Add fresh herbs, swap vinegars, or toss in extras like red pepper flakes or tomato wedges for variations.

Nutrition

• Serving Size: 1 cup
• Calories: 40
• Sugar: 2g
• Sodium: 220mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 0mg

Keywords: cucumber, onion, vinegar, salad, quick pickle, summer

Benefits of Cucumber and Onions in Vinegar

Frequently Asked Questions

Conclusion & Call to Action

You’ve just made a simple, tangy, summer-ready salad that sings with just five ingredients and a handful of minutes. Perfect to whip up on a whim, and even better when shared. I’d love to see your version—follow me on social, tag your photos, and leave a comment below with your tweaks. Don’t forget to visit my Pinterest page for more recipes and inspiration! If you haven’t already, rate the recipe and share it with friends—it’s table love in a jar. Enjoy, and happy pickling!