Old Fashioned Cucumbers and Onions in Vinegar

This old-fashioned cucumber salad recipe is the perfect side dish for all of your favorite summer meals! We’ve made this salad weekly for the past several summers, ironing out the ideal ingredient ratios and details for you. With our simple instructions and step-by-step photos, you’ll have a fresh batch of this yummy vinegar-based cucumber and onion salad prepped and ready to enjoy in no time!

My family has been making various renditions of this quick-pickled cucumber salad since I was a kid. As an avid veggie enthusiast who’s been cooking for myself (and now my family) for over 20 years, I’ve done a lot of experimentation with veggie sides to go with our meals. Through all those batches over the years, I’ve perfected the vinegar-to-water ratio so it’s tangy without being overpowering, figured out the ideal amount of sugar to balance the acidity, and learned that fresh dill makes all the difference. What I love most about this recipe is how versatile it is. Whether we’re grilling burgers, making brats, or just need a quick side for a weeknight dinner, this cucumber and onion salad is always the answer.

Like our Mediterranean cucumber salad with cherry tomatoes and feta cheese, this easy cucumber onion salad goes with all your favorite grilled foods, like homemade turkey burgers, beer brats, pork chops, or even your favorite hot dogs. And since this refreshing cucumber salad is vinegar based with no creamy dressing, it’s ideal for summer cookouts where dishes may sit out for a while. The light, fresh, crisp cucumbers and onions with lovely pops of fresh dill make this a great alternative to basic green salad. Served alongside a protein, a nice scoop of pasta salad, and some chips… that’s summer on a plate!

Vinegar Cucumber Salad Ingredients

• English Cucumber. I find English cucumbers to be the best cucumbers for this salad. They have a thinner skin, fewer seeds (no deseeding needed!), and a slightly sweeter taste than regular cucumbers. 
• White Onion or Yellow Onion. We’re looking for a mild, sweet onion for this recipe. White onions are more mild than yellow onions. White onions are often recommended for raw preparations (like this kind of salad, pico de galo, etc.). However, you can also find sweeter yellow onions like the Vidalia onion or Maui onion varieties. In general though, white and yellow onions can be substituted for one another in a pinch.
• White Vinegar. White vinegar is the most common kind of vinegar that you can find in any grocery store. White vinegar is a highly acidic cooking liquid that’s been used for centuries to flavor, pickle and preserve all kinds of ingredients. It’s known for it’s tangy, sour taste. 
• Water. We use an equal amount of water to vinegar in this recipe to tamp down and balance the acidity from the vinegar.
• Granulated Sugar. Adding a little bit of sugar to these vinegar cucumbers is another way to balance the dish, taking the edge off of the vinegar base.
• Fresh Dill, Salt, and (optionally) Black Pepper. Used to flavor and season our quick-pickled cucumbers and onions.

See recipe card below for a full list of ingredients and measurements.

How to Make Old Fashioned Cucumbers and Onions in Vinegar

Step 1: Slice the cucumber into thin rounds, and chop onion into thin strips, and place into a large bowl. 

Step 2: Add sugar, salt, and pepper (if using).

Step 3: Pour vinegar and water over the other ingredients.

Step 4: Add sprigs of fresh dill, and stir to combine.

Step 5: Allow to pickle for at least 10 minutes (can sit overnight too!), stirring a few times to ensure the vinegar mixtures has coated all the cucumbers and onions.

Step 6: Serve with a slotted spoon to allow excess water to drain before plating.

Variations of Cucumber Vinegar Salad

• Use apple cider vinegar instead of white vinegar. If preferred, you can use apple cider vinegar for a more mild, sweeter salad dressing.
• Skip the onion. Don’t love raw onion? No worries, just leave it out!
• Use a regular cucumber. If you have fresh garden cucumbers that need to be used, this is a great recipe for them! I would recommend slicing them in half the long way and de-seeding them for this recipe if making this substitution. 
• Try different fresh herbs. You can add additional herbs to this recipe, try different herbs, or create your own mix! Try fresh parsley, fresh basil, or chives.

How to Store Vinegar Cucumber Salad

This salad is best when eaten within 1-2 days of making. Store leftovers in an airtight container (or in your bowl covered in plastic wrap) in the fridge for up to 3 days.

Cucumber Vinegar Salad FAQs