Cucumber Vinegar Salad Recipe

I’m sharing a quick pickled classic, cucumbers and onions with dill and vinegar, that carries an unexpected backstory and a brilliantly simple secret.

I always keep a jar of this cucumber vinegar salad in the fridge because the crunch is addictive and it somehow feels like a secret shortcut to brightening any meal. Thin ribbons of cucumbers hit with a sharp tang and a burst of dill, they somehow make everything taste cleaner and fresher, even kind of fancy when you were hoping for plain.

its almost like the jar keeps secrets, getting better as it waits and revealing small surprises that make you reach for it again. Call it Cucumber Salad and watch people wonder what you did differently this time.

Ingredients

Ingredient Quantities

• 2 large cucumbers (about 1 lb)
• 1/2 medium red onion
• 1/2 cup white vinegar or apple cider vinegar
• 1/2 cup water
• 2 tablespoons granulated sugar
• 1 teaspoon kosher salt (about 3/4 teaspoon table salt)
• 2 tablespoons fresh dill
• 1/4 teaspoon freshly ground black pepper
• Optional: 1/4 teaspoon celery seeds or a pinch red pepper flakes

How to Make this

1. Wash cucumbers, trim the ends and slice thinly across (about 1/8 inch). If you like, peel them or leave the skin on for color. If using a mandoline be careful, you’ll cut yourself if you’re not paying attention.

2. Cut the 1/2 red onion into very thin half moons. If the onion’s too sharp, rinse briefly under cold water and drain.

3. Optional hack for extra crunch: toss cucumber slices with a pinch of kosher salt and let sit in a colander for 10 minutes, then pat dry. You can skip this if you want faster.

4. Make the brine: in a small saucepan combine 1/2 cup white or apple cider vinegar, 1/2 cup water, 2 tablespoons sugar and 1 teaspoon kosher salt. Warm over medium, stirring, until the sugar and salt dissolve and it just starts to steam, then remove from heat.

5. Put the cucumbers and onions into a jar or bowl, add 2 tablespoons fresh dill, 1/4 teaspoon freshly ground black pepper and if using, 1/4 teaspoon celery seeds or a pinch of red pepper flakes.

6. Pour the warm brine over the veggies, press them down so they’re mostly submerged. If the brine is piping hot let it cool a bit first so the cucumbers don’t get soggy immediately.

7. Give everything a quick stir or shake, cover the jar or bowl and let it come to room temp on the counter for 20 to 30 minutes.

8. Refrigerate for at least 30 minutes before serving; it’s better after 2 to 4 hours or overnight so the flavors meld.

9. Keep covered in the fridge up to about 3 to 4 days. Serve cold as a bright side, on sandwiches, or over grilled meats.

Equipment Needed

1. Cutting board, sturdy and roomy
2. Sharp chef’s knife for slicing cucumbers and onion
3. Mandoline with hand guard (optional, but fast)
4. Vegetable peeler (if you want to remove the skin)
5. Measuring cups and measuring spoons
6. Small saucepan to warm the brine
7. Large jar or bowl with a lid for marinating and storing
8. Colander or fine mesh strainer for draining the salted cucumbers
9. Wooden or silicone spoon or tongs to stir and press the veggies down
10. Kitchen towel or paper towels for patting dry and cleanup

FAQ

Cucumber Vinegar Salad Recipe Substitutions and Variations

• Cucumbers: if you dont have cukes use 2 medium zucchini or summer squash, thinly sliced. Texture is a bit firmer but the dressing works the same.
• Red onion: swap for 1 small shallot or about 1/3 cup thinly sliced sweet onion, milder bite and less sting, soaks up the dressing nicely.
• Vinegar: use 1/2 cup rice vinegar for a gentler tang, or 1/4 cup fresh lemon juice plus 1/4 cup water if thats what you have on hand.
• Sugar: replace 2 tablespoons granulated sugar with about 1 1/2 tablespoons honey or maple syrup, stir well to dissolve; honey gives a floral note, maple a deeper flavor.

Pro Tips

– Slice thickness matters, so try to keep slices even. If you use a mandoline, use the guard or a cut-resistant glove, dont get fancy or you’ll pay for it. Even slices mean they pickle at the same rate and texture.

– For extra crunch, salt and drain the slices for 10 minutes or dunk them briefly in ice water, then pat completely dry before adding the brine. Moisture is the enemy of crispness, so remove as much as you can.

– Let the brine cool a bit if it’s super hot. Warm brine opens flavors fast, but boiling hot brine will make the cukes go soggy quick. Aim for warm not scalding, and pour gently so you dont bruise the slices.

– Taste and tweak the balance. If it’s too sharp add a little more sugar, too sweet add a splash more vinegar. Don’t be afraid to toss in a pinch of celery seeds or red pepper flakes for depth, or a smashed garlic clove if you want more bite.

– Store smart: press the veg so they stay submerged (use a small plate or a sealed bag filled with brine as a weight), chill for a few hours or overnight for best flavor, and eat within a few days for peak crunch and brightness.