Go Back
Easy Salt and Vinegar Cucumbers Recipe (A Summertime Staple)

Easy Salt and Vinegar Cucumbers Recipe

A crisp, no-cook cucumber salad with sweet onion and a mild vinegar dressing. Chill it for at least 30 minutes, although 1–2 hours gives the flavors more time to mingle.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Cucumbers and Onion
  • 2 large Large cucumbers, preferably English cucumbers, thinly sliced
  • 1/2 small Small sweet onion, thinly sliced
Vinegar Dressing
  • 1/2 cup Distilled white vinegar
  • 1/2 cup Cold water
  • 1 tablespoon Granulated sugar
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon Ground black pepper
Optional Garnish
  • 1 tablespoon Fresh dill, chopped

Method
 

Step-by-Step
  1. Wash the cucumbers thoroughly and slice them into thin, even rounds. Peel thick-skinned garden cucumbers if needed; English cucumbers generally do not need peeling.
  2. Slice the sweet onion thinly and place it with the cucumber slices in a nonreactive bowl. Separate the onion layers slightly so the dressing can reach every piece.
  3. Whisk the distilled white vinegar, cold water, sugar, kosher salt, and black pepper together until the sugar and salt dissolve. This creates a balanced, mild dressing without any cooking.
  4. Pour the dressing over the cucumbers and onions, then toss gently to coat. Use a light touch so the cucumber rounds remain intact and crisp.
  5. Cover the bowl and refrigerate for at least 30 minutes, tossing once or twice during chilling. The salad is even better after 1–2 hours, when the flavors have had more time to mingle.
  6. Stir in the chopped fresh dill just before serving, if using. Serve the cucumbers cold and spoon a little of the tangy dressing over each portion.

Notes

For firmer cucumbers, toss the slices with an additional 1/2 teaspoon salt and let them stand for 15–20 minutes. Drain and lightly rinse before adding the dressing. Store covered in the refrigerator and enjoy within 24 hours for the best texture; the salad remains usable for about 2–3 days.