Old Fashioned Cucumbers and Onions in Vinegar
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Old-fashioned cucumbers and vinegar is a vintage salad that never goes out of style. With just a handful of ingredients, cucumbers, onions, and vinegar, you will have a refreshing dish that’s ready in minutes and only gets better with time.
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What you’ll love about this recipe
Everything you will need for a classic cucumber salad
Ingredient List
How to make old-fashioned cucumber salad
Step 1: Prepare the ingredients. Wipe the cucumbers clean with a damp cloth or run them under cold water and pat them dry. Then use a sharp knife, food processor, slicing blade or mandoline slicer to slice the cucumber and onion as thin as possible. Measure the salt, sugar, and vinegar, and chop the fresh dill with a sharp knife.
STEP 2: Place the sliced cucumbers into a medium-sized bowl with the onion slices.
STEP 3: Stir in the salt and sugar, and allow the cucumbers to sit at room temperature for one hour.
STEP 4: At this point, the cucumbers will have released water into the bowl. You do not need to drain the cucumbers. If the amount of water seems sparse, add a tablespoon of water.
STEP 5: Stir in the vinegar and chopped dill. Adjust the flavor with more water for a less vinegary taste.
Tips for making the best cucumber and onion salad:
- For the best results, slice the cucumbers as thinly as possible. A mandoline slicer or a very sharp knife.
- The balance of flavor really depends on your taste. The cucumbers usually provide enough water to mix with the vinegar. Taste before serving and adjust to your taste, add more water to reduce the vinegar flavor or more vinegar for a less water flavor.
- Experiment with different vinegars each one will impart its own flavor.
Be sure to check out the full recipes with instructions and ingredient amounts below!
Serving suggestions
This tangy side salad tastes great as a side dish garnished with black pepper and served with a burger, grilled chicken, beef, pork chops, seafood or Swedish meatballs
How to store leftover cucumber vinegar salad
Storing leftover cucumber vinegar salad is easy. Store them in an airtight container, making sure all of the cucumbers are covered with vinegar. Cover and refrigerate for up to a week.
If you like cucumbers, here are more cucumber recipes for you!
How to make this salad your own
This cucumber and onion salad is just the starting point. Once you’ve got the basics down, you can switch things up based on what’s in your fridge or what you are craving.
Switch up the vinegar: Try apple cider vinegar for a more mellow flavor, red wine vinegar for depth and rice vinegar for something softer.
Try different onions: Red onions add a pretty pop of color and a milder bite. Sweet onions or thinly sliced shallots work great too.
Add fresh herbs: Dill is classic, but parsley, chives, or mint can add a fresh twist.
Make it spicy: Toss in a pinch of crushed red pepper flakes or a few thin slices of jalapeno for some heat.
Go crunchy: A handful of sunflower seeds or sesame seeds for a little more texture.
Need help making veggies more exciting?
This guide has flavor tips and simple techniques to make any vegetable delicious.
Recipe FAQs
The cucumbers are soaked in salt and sugar brine to draw the water out of the cucumber slices and add flavor. The water also dilutes the vinegar taste; more water can be added if the vinegar is too strong.
It’s okay not to peel cucumbers when the skin is thin, as it is on baby, Persian, or English cucumbers. If the skin is thick and tastes bitter, it’s best to peel the cucumbers.
No! Do not drain the cucumbers before adding the vinegar. The water from the cucumbers will dilute the vinegar, and it can be adjusted by adding more water and sugar to taste.
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Cucumbers and Onions in Vinegar
Equipment
Ingredients
- 3 medium cucumbers
- 1 medium onion
- 1 tablespoon sea salt
- 1 tablespoon coconut sugar
- 1/2 cup apple cider vinegar or white wine vinegar
- 2 tablespoons fresh chopped dill
- pepper to taste
Instructions
- With a sharp knife or mandolin slicer, slice 3 medium cucumbers and 1 medium onion thin
- Place the onions and cucumbers into a bowl; sprinkle with 1 tablespoon sea salt and 1 tablespoon coconut sugar and mix well.
- Set the mixture aside for at least one hour to allow the cucumbers to release water
- Add the 1/2 cup apple cider vinegar or white wine vinegar and 2 tablespoons fresh chopped dill stir – adjust the salad with salt, pepper and sugar and water to taste
Video
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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I’ve made this recipe for my country folks that have passed on many times. I have a question for you. After slicing the cucumbers & setting aside to allow water release, do you rinse them or pat dry or anything? Thank you
Thanks for your comment, Debbie. I don’t pat the cucumbers dry, I use the liquid from the cucumbers and then add vinegar. I will adjust the taste with water at the if they are too salty or the vinegar is too much.
Just found your recipe for cumbers and onions with vinegar. It’s the recipe my husband grew up with. It’s GREAT having to only push the tab for different sized recipes. We are two and I’m happy not to bring math into my recipes . Thanks so much!
You are very welcome Jean! I’m happy to hear that it worked out for you!