If you love simple, fresh, and tangy salads, then you are going to adore this classic recipe for Cucumbers and Onions in Vinegar. It’s a refreshing dish that combines crisp cucumber slices and sweet onion slivers soaked in a bright, zingy vinegar dressing that awakens your taste buds instantly. The beauty of this salad lies in its balance of flavors — the vinegar’s acidity perfectly cuts through the natural sweetness of the onions and the cooling crunch of the cucumbers, making it a timeless favorite that’s easy to whip up anytime you want a quick, healthy side.

Cucumbers and Onions in Vinegar Recipe - Recipe Image

Ingredients You’ll Need

Getting great flavor starts with fresh, simple ingredients that work beautifully together. Each item here plays a key role — the vinegar adds the essential tang, the cucumbers bring that crisp freshness, and onions provide a lovely bite and subtle sweetness.

Distilled white vinegar or white wine vinegar: This is the star that gives your salad its signature tangy zing, balancing all the flavors.
Very warm water: Helps dissolve sugar and salt quickly for an even, flavorful marinade.
Sugar (optional): Just a touch to round out the acidity and enhance the natural sweetness of the onions and cucumbers.
Table salt or Kosher salt: Essential to bring out the flavors and help the cucumbers soften slightly while marinating.
Large cucumbers or English cucumber: Fresh, crisp, and juicy — the main ingredient that makes this dish so refreshingly crunchy.
Sweet onion slivers: Half a small onion sliced thinly introduces a gentle sweetness and a tender texture contrast.
Freshly ground black pepper (optional): A final touch of spice for those who like a little peppery kick.

How to Make Cucumbers and Onions in Vinegar

Step 1: Prepare the Vinegar Mixture

Start by whisking together your vinegar, warm water, sugar, and salt in a medium-sized bowl. This mixture is the heart of the dish, and the warmth of the water helps dissolve the sugar and salt so that every slice gets coated with flavor.

Step 2: Prep Your Cucumbers

Peel your cucumbers if they are large or have tougher skins, and remove the seeds if you want a less watery salad. English cucumbers are perfect because they don’t usually need peeling or seeding. Then, slice them into thin rounds about 1/8 to 1/4 inch thick — the thinner, the more surface area to soak up the delicious vinegar marinade.

Step 3: Slice the Onions

Slice half a small sweet onion into thin slivers. The thin slices soften beautifully in the vinegar while adding a subtle sweetness and tender crunch that complements the cucumbers perfectly.

Step 4: Combine and Chill

Gently stir the cucumber and onion slices into your vinegar mixture, making sure everything is evenly coated. Cover the bowl and let it chill in the fridge for at least 2 hours, but the longer the better. This resting time allows the flavors to meld together and creates a delightful pickled effect.

How to Serve Cucumbers and Onions in Vinegar

Garnishes

Adding a sprinkle of freshly ground black pepper right before serving gives a gentle spice that enhances the brightness of the vinegar. You can also toss in a few chopped fresh herbs like dill or parsley for an herbaceous pop that pairs beautifully with the cool cucumbers.

Side Dishes

This salad is a perfect partner for grilled meats such as chicken, steak, or fish because its acidity cuts through rich, fatty flavors. It’s also an excellent vibrant side for picnics, barbecues, or even served atop sandwiches or burgers for a refreshing crunch.

Creative Ways to Present

For a fun twist, serve your Cucumbers and Onions in Vinegar in clear glass jars or small bowls layered with fresh herbs and a pinch of red pepper flakes to invite a splash of color. You can also add cherry tomatoes or radishes for an extra burst of color and flavor variety.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, no worries! Store the salad in an airtight container in the refrigerator. The cucumbers and onions will continue to soak up the vinegar’s flavor, becoming even more delicious over time. Eat within 3 to 4 days for the best texture and freshness.

Freezing

This salad is best enjoyed fresh or refrigerated — freezing is not recommended because cucumbers have a high water content and will become mushy after thawing, losing their characteristic crunch.

Reheating

Cucumbers and Onions in Vinegar are meant to be served cold or at room temperature, so there is no need to reheat. Simply take the desired portion from the fridge and enjoy the refreshing flavors as is.

FAQs

Can I use other types of vinegar?

Absolutely! While distilled white vinegar or white wine vinegar produces the best balance of sharpness and brightness, you can experiment with apple cider vinegar or rice vinegar for a slightly different but equally lovely flavor profile.

How long should I let the salad marinate?

At minimum, 2 hours in the fridge allows the cucumbers and onions to soak up the vinegar perfectly, but overnight marinating intensifies the flavor and helps develop a gentle pickled taste.

Should I peel the cucumbers?

It depends on the type. Large garden cucumbers often benefit from peeling and seeding to avoid bitterness and excess moisture, while English cucumbers have thin, edible skins and can be sliced as-is for extra texture.

Can I add other vegetables to this salad?

Definitely! Thin slices of radish, bell pepper, or even cherry tomatoes make great additions, adding color and freshness without overpowering the signature vinegar flavor.

Is this recipe suitable for a low-sodium diet?

You can reduce or omit the salt if needed, but keep in mind the salt helps enhance the flavors and softens the cucumbers. Consider using a salt substitute or tasting as you go to find the perfect balance for your diet.

Final Thoughts

There is something so wonderfully simple and satisfying about Cucumbers and Onions in Vinegar that makes it an all-time favorite. Whether you enjoy it as a crisp side dish or a light salad, its bright, fresh flavors instantly lift any meal. Give this recipe a try, and soon it might just become a household staple you reach for again and again.

Cucumbers and Onions in Vinegar Recipe

★★★★★

5.1 from 7 reviews

Author: Lily
Total Time: 2 hours 10 minutes (including marinating time)
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This refreshing and easy-to-make recipe for Cucumbers and Onions in Vinegar is a classic tangy side dish perfect for summer or as a crisp accompaniment to grilled meats and sandwiches. The cucumbers and sweet onions are marinated in a light vinegar solution seasoned with sugar and salt, creating a quick pickle that delivers a perfect balance of tartness and sweetness.

Ingredients

Scale

Vinegar Mixture

1/3 cup distilled white vinegar or white wine vinegar
1/4 cup very warm water
1 teaspoon sugar (optional)
1 teaspoon table salt (or 1 teaspoon Kosher salt)

Vegetables

2 large cucumbers (or 1 large English cucumber, about 2 cups sliced)
1/2 cup sweet onion slivers (half of a small onion)

Optional

Freshly ground black pepper to taste

Instructions

Prepare the Vinegar Mixture: In a medium-sized bowl, whisk together the distilled white vinegar, very warm water, sugar (if using), and salt until the sugar and salt are fully dissolved. This mixture will serve as the marinade for the cucumbers and onions.
Prepare the Cucumbers: Peel the cucumbers if they are regular large cucumbers. For large cucumbers, you may also remove the seeds to reduce excess moisture. If using English cucumbers, peeling and seeding are not necessary. Then slice the cucumbers into thin rounds about 1/8 to 1/4 inch thick.
Combine Vegetables and Vinegar Mixture: Add the sliced cucumbers and sweet onion slivers to the vinegar mixture. Stir gently to ensure they are all coated with the marinade but avoid mashing the vegetables.
Chill and Marinate: Cover the bowl and refrigerate for at least 2 hours to allow the cucumbers and onions to marinate and absorb the flavors. The longer the marination, the more pronounced the flavors will be.
Serve: When ready to serve, use a slotted spoon to dish out the cucumbers and onions. Optionally, sprinkle freshly ground black pepper on top to taste for an extra layer of flavor.

Notes

For a crisper texture, use English cucumbers which have thinner skin and smaller seeds.
The sugar is optional and can be adjusted or omitted based on your preference for sweetness.
Adjust salt quantity to taste, especially if using Kosher salt, as it has a different volume than table salt.
This quick pickle is best eaten within 2-3 days for optimal freshness and crunch.
Serve as a side dish, sandwich topping, or a refreshing salad.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Side Dish, Salad
Method: Marinating
Cuisine: American