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!
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.
- 1 large seedless cucumber thinly sliced
- 1/4 cup red onion thinly sliced
- 1 cup apple cider vinegar
- 1/2 cup water
- 2 teaspoon sugar
- 1 teaspoon pepper
- Fresh dill chopped, for garnish
- 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.