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Easy Cucumber Vinegar Salad Recipe (with Sweet Onion)

A crisp, refreshing cucumber and sweet onion salad tossed in a tangy-sweet vinegar dressing.
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Prep Time 15 minutes
Total Time 45 minutes
Course Salad, Side Dish
Cuisine American
Servings 6 servings
Calories 51 kcal

Equipment

  • 1 cutting board
  • 1 Chef's knife
  • 1 Large mixing bowl
  • 1 medium bowl or measuring cup for mixing dressing
  • 1 Whisk

Ingredients
  

Salad

  • 2 large English cucumbers thinly sliced
  • 1 medium sweet onion very thinly sliced into half-moons or rings
  • 2 tablespoons fresh dill chopped, optional

Dressing

  • 1 cup white vinegar
  • 1/2 cup water
  • 1/4 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly cracked, plus more to taste

Instructions
 

  • Thinly slice the cucumbers and sweet onion as evenly as possible.
  • In a medium bowl or measuring cup, whisk together the white vinegar, water, sugar, kosher salt, and black pepper until the sugar is mostly dissolved.
  • Place the sliced cucumbers and onions in a large mixing bowl.
  • Pour the dressing over the vegetables and toss gently until evenly coated.
  • Stir in the chopped fresh dill, if using.
  • Cover and refrigerate for at least 30 minutes before serving.
  • Toss gently again, taste, and add more black pepper if desired before serving.

Notes

For best texture, use English cucumbers or peel and seed regular cucumbers if needed. The salad tastes even better after chilling 1 to 2 hours. Refrigerate leftovers and enjoy within 3 days.