This light and refreshing Cucumber and Onion Salad is the perfect make-ahead side to bring along to summer cook-outs and barbecues!
When it comes to summer, my favorite pastime is attending outdoor summer barbecues! I especially love them when I get to take a break from hosting! As a guest, I make sure to bring along my favorite summer salads so I can contribute something delicious. This tangy Cucumber and Onion Salad and my sweet and fruity ambrosia salad are always a hit!
CUCUMBER AND ONION SALAD
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We have been getting some record-breaking heat this year and I have to admit, I am not used to it after all these years of living in Oregon! I’ve been craving tons of cold, refreshing salads with crisp veggies and tangy dressings. This simple salad checks all the boxes!
INGREDIENTS
Cucumber- One large, seedless cucumber, thinly sliced. If you’re not seeing “seedless cucumber” in your produce section, you can use an English cucumber.
They’re not technically seedless, but like seedless watermelon, the seeds are thinner and can be chewed along with the cucumber itself.
Purple Onion- The recipe calls for about 1/4 cup of thinly sliced purple onion. You can add more or less depending on ratio preference and the size of your container.
Apple Cider Vinegar / Water- Because the size of mason jars varies, the rule of thumb for this recipe is to use 2 parts apple cider vinegar, one part water.
Sugar- Feel free to adjust the measurement of the sugar to taste.
HOW TO MAKE CUCUMBER AND ONION SALAD
This cucumber onion salad recipe is super simple!
- First, grab a large bowl and use it to combine the water, apple cider vinegar, sugar, and pepper.
- Next, add the fresh cucumber slices and onion slices to a large mason jar. (You can also use a few smaller jars and divide everything evenly between them.)
- Now pour the vinegar mixture over the cucumbers, making sure to cover the veggies.
- Place the lid on the jar and refrigerate for at least 8 hours before serving.
I like to eat this salad straight from the jar as a snack. If I’m making it for a cookout, I’ll pour it into a serving bowl with some of the brine and sprinkle some chopped fresh dill on top. It adds a great summer flavor.
HOW LONG CAN YOU KEEP CUCUMBERS IN VINEGAR
Prepared cucumber and red onion salad will keep in the fridge for 3 days before the veggies lose their crispness. For the best results, I always prepare this cucumber salad recipe the night before I plan to serve it. That way it has plenty of time to soak in the vinegar mix, but the cucumbers and onion are still fresh and crisp the next day.
TRY THESE OTHER DELICIOUS SALAD RECIPES
- Strawberry Feta Salad
- Tortellini Pasta Salad
- Watermelon Salad
- Crab Pasta Salad
- BLT Salad
- More SALAD recipes…
TOOLS USED TO MAKE THIS CUCUMBER ONION VINEGAR SALAD
Mason Jar: I love when I get to bust out a mason jar to prepare and store a dish or sauce!
Mandoline Slicer: What better way to thinly slice your veggies than this super quick and easy mandoline slicer?! Each slice will be nice and uniform!
*This post originally posted on 06/18/2013.
Ingredients
- 1 large seedless cucumber thinly sliced
- ¼ cup red onion thinly sliced
- 1 cup apple cider vinegar
- ½ cup water
- 2 teaspoon granulated sugar
- 1 teaspoon pepper
- Fresh dill chopped, for garnish
Instructions
- In a medium bowl combine the vinegar, water, sugar, and pepper.
- Add the sliced cucumber and onion to a large mason jar or food storage container with an airtight lid.
- Pour the vinegar mixture over the veggies until they are covered.
- Place the lid on the mason jar and store in the fridge for at least 8 hours or until you're ready to serve.
- Eat right from the jar or pour into a serving bowl with a little of the brine. Sprinkle some freshly chopped dill on top for garnish.
Susan schafer says
Thanks so much for for bringing back go old memories. I am 59 and make it all the time. My Great Grandmother made it all summer long. I raised my kids loving it. Your recipe is the best I have found and is the closest to my Great Grandmother Hockinsmith’s salad. She gave me the best foundation for life. She past away when I was 14 but she was a fun loving gal and ❤️ loved to cook from “scratch”….thanks for the memories ?
Mitchell Lane says
Thanks for this great recipe… My mom, from Kansas, made it for me while I was growing up in the 60’s California, and she stored it in a glass-covered rectangle refrigerator dish. The new “clear glass” frig. dish can be used wonderfully from oven to freezer. I have four of them. I like the sqaure edges–less wasted space when placed in frezzer or frig. Every time I use them I think of my mom…never more than when I make this salad. I never asked her for the recipe (my mistake)…
Years later I wanted to make it and didn’t have a recipe— yours is the closest I have found online. Knowing my mother she used the least sugar possible (probably none). I asked mom’s 86 yr. old Kansas based cousin if she knew the recipe– her thoughts were the same as mine…no recipe but she just made it.
Thanks for giving a traditional family recipe specific form and precise amounts to be found online.
Melissa Anderson says
I’ve been eating this since I was little more than a toddler. I still love it and eat it for a snack that’s more guilt-free. It goes so well with barbecue in part because the acid (or whang as we call it) helps to cut the fat/grease in the meat.
waunda briggs says
i grew up on a simerlar one that my siblings and mother really loved, and sence now my husband and children do too. my granny made it she came from Austria and was a wonderful old lady full of fun and love and she really knew how to cook. the difference was there was no sugar it was salt and pepwr in it in the later yrs i have added garlic i am afraid i could not do the sugar hahahahahah. if u were to ask my fam they would tell u it was my disposition lol, thank u so much for memory of granny <3
gestational diabetes recipes says
Yum! Like you, I’m totally in the “love camp”, but came very late to the party. This salad looks beautiful and I can’t wait to try it! Thank you!
Aubrey says
Thanks!
Christine (Cook the Story) says
This is just like a salad that I grew up watching my parents, grandparents, aunts and uncles eat but I never seemed to like it. It’s been years since I’ve thought of it and I know my tastes have changed a lot. Thanks for the reminder. I’m totally going to give it a grown up try!
Aunt Carter says
Hi ‘Auberry’ (Jessica used to call you that when you guys were little). Anyway… LOVE your blog!! You are so creative like your mom. I’m pretty sure the cucumber recipe originated with Pampaw, your great grandfather. He used to be a cook in the Navy. I will send you the recipe for another yummy salad he made. Gonna let Jessica know about your blog too. Love to all, Aunt Carter
Aubrey says
Thanks Aunt Carter! I never knew where the nickname came from but Memudder and sometimes Dad call me that too. I would love all the recipes you could send me. 🙂
Aubrey says
LOL! I was the same way Christine. I think it’s a little bitter for kids to really appreciate. Once I was older my Mom made it and I loved it. It goes well with BBQ I think because it cuts some of the sweetness of the BBQ sauce or baked beans for a good balance.