Easy Old-Fashioned Cucumbers and Onions in Vinegar Dressing
Learn how to make Old-Fashioned Cucumbers and Onions in Vinegar like you remember it -fresh cucumbers and crisp onions marinated in a tangy, subtly sweet vinegar dressing. Paired with grilled meats, burgers, and fish, this classic cucumber salad is the perfect simple side dish for the summertime.
There’s nothing quite like preparing seasonal dishes from homegrown veggies. Cucumbers are a mainstay in my garden for two reasons. I can usually keep them alive -and two, old-fashioned cucumbers and onions in vinegar are extra special when the cucumbers are garden fresh.
This old-fashioned cucumber and onion in vinegar salad is as simple as it sounds yet incredibly flavorful. The best part is how easy it is to throw this salad together. Refreshing cucumbers and mild onions get tossed in a pleasantly tangy vinegar dressing and then marinated overnight.
Why You’ll Love This Recipe
- It’s very easy and even better made a day in advance.
- Perfect for outdoor gatherings -there’s NO mayo.
- It’s a nostalgic summer salad but just as delicious year-round.
- You can give it a spicy kick.
- Inexpensive and healthy!
Ingredients You’ll Need
- Cucumbers: Nutritious and delicious! Larger cucumbers retain more moisture and can be watery in the middle, so be sure to scoop that out with a spoon. If you’re using English cucumbers, you can skip this step.
- Sea Salt: Brining the cucumbers in salt first helps draw out the rest of the moisture. It’s worth the extra step!
- White Vinegar: White vinegar is non-negotiable in old-fashioned cucumber salad. You can use a different type of vinegar, but the salad won’t have the same signature tang. Use white wine vinegar, red wine vinegar, and balsamic vinegar to put your spin on it.
- Sugar: helps cut the strong vinegary taste, so the dressing is pleasantly sour-tasting.
- Sweet Onion: sliced thin or chopped. You can also use red onion here.
- Fresh Dill: to enhance the flavors.
How To Make Old-Fashioned Cucumber Salad in Vinegar
Step 1: Prep cucumbers. First, cut the cucumbers into thin slices and place in a colander. Sprinkle with sea salt. *If you are serving the cucumber salad and not concerned about storing, then you don’t have to peel them. If you want to keep them from getting soggy when stored, then peel them first.
Step 2: Brine and drain cucumbers. Place the colander of salted cucumbers over a bowl and transfer it to the fridge. Let the salted cucumbers hang out in the refrigerator for a couple of hours to draw out most of the water. Then, drain the cucumbers well and gently press them to release any excess moisture. Pour into a nonreactive bowl.
Step 3: Combine vinegar & sugar. Whisk the vinegar and sugar together in a separate nonreactive bowl until the sugar dissolves.
Step 4: Toss salad and refrigerate. Add the onion, fresh dill, and vinegar-sugar mixture to the bowl of cucumbers and stir to combine. Refrigerate overnight for the best flavor. Enjoy!
Recipe Tips
- Use a mandoline slicer – This is the most efficient way to get thin, even slices.
- Don’t skip salting the cucumbers – The salt draws out most of the moisture, so the cucumbers stay crisp even after marinating in dressing overnight.
- Extract as much moisture as possible – Be sure to press out as much liquid as possible. No one likes soggy cucumbers.
- Toss well before serving. Make sure to toss the cucumbers well to coat in the dressing before serving. You can always double the liquid if you prefer more dressing or make extra to drizzle on top.
Variations
Make spicy cucumber salad – Give your salad a kick. Toss in thinly sliced jalapeno, as little or as much as you like.
Switch up the herbs – I love the classic flavor dill gives this salad, but fresh parsley and chives are also delicious.
Add more veggies – Make this classic cucumber salad your own by adding a blend of thinly sliced vegetables. Add lots of colors! Radish, fennel root, carrots, and blanched green beans are great options.
Serving
This recipe is a great snack, side dish, and condiment. Check out my favorite ways to enjoy cucumber and onion salad in vinegar below:
- Burger topping – Top Asian pork burgers or Mediterranean Burgers with cucumber salad.
- Side dish with grilled meats – The tart, crisp cucumbers go great with tender grilled meats like BBQ chicken and pork tenderloin.
- Condiment – A spoonful of old-fashioned cucumber salad is a great way to enhance your sandwiches. Try it in BBQ chicken sandwiches and kofta wraps.
Storing & Freezing
Storing: Keep cucumber salad in an airtight container and store in the refrigerator for 2 to 3 days. Any longer, the cucumbers will start to lose their crunch.
Freezing is not recommended.
Recipe FAQ
Add sour cream or Greek yogurt for a creamy variation similar to German cucumber salad.
Yes, but the salad will taste more like quick pickles than classic cucumber salad without any sugar. You can try replacing sugar with Stevia to sweeten it up without refined sugar.
Technically, no – but it’s easier to remove the water if the cucumbers are peeled. Excess moisture will release while the salad is stored, making the salad soggy much quicker.
More Easy Salad Recipes
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Old-Fashioned Cucumbers and Onions with Vinegar Dressing
Ingredients
- 4 cucumbers seeded and sliced
- 1 1/2 tsp sea salt
- 1/2 sweet onion chopped or sliced (your preference)
- 1/2 cup white vinegar
- 1/2 cup sugar
- 1 tablespoon chopped fresh dill
Instructions
- First, cut the cucumbers into thin slices, and place them into a colander. (*see notes on peeling first)
- Sprinkle cucumber slices with sea salt and set the colander over a bowl, then place in the refrigerator for 1-2 hours.
- Drain cucumbers well and squeeze gently to release all of the liquid.
- Place into a nonreactive bowl. In another nonreactive bowl, combine vinegar and sugar, stir until sugar is completely dissolved.
- Pour vinegar over cucumbers and add all other ingredients and stir to combine.
- Refrigerate several hours for best flavor (overnight is best) and serve.
Notes
- Use a mandoline slicer – This is the most efficient way to get thin, even slices.
- Peeling. If you are serving the cucumber salad and not concerned about storing, then you don’t have to peel them. If you want to keep them from getting soggy when stored, then peel them first.
- Don’t skip salting the cucumbers – The salt draws out most of the moisture, so the cucumbers stay crisp even after marinating in dressing overnight.
- Extract as much moisture as possible – Be sure to press out as much liquid as possible. No one likes soggy cucumbers.
- Toss well before serving. Make sure to toss the cucumbers well to coat in the dressing before serving. You can always double the liquid if you prefer more dressing or make extra to drizzle on top.
Nutrition
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I love Cucumber salad, Amee and your spicy twist sounds fantastic!
Thank you Lisa! ๐
Cucumber is my FAVORITE salad ingredient, I always chop some during lunch and dinner. This looks such a yummy variation – love it Amee!!