Oh, friend, let’s talk about something near and dear to my heart (and my tastebuds!): Cucumber Vinegar Salad. Just thinking about it takes me back to warm summer evenings, the smell of freshly cut grass, and the happy chatter of family gatherings. I can almost taste the crisp, cool cucumbers, the tangy vinegar, and the subtle sweetness that makes this salad so incredibly addictive.
This Cucumber Vinegar Salad isn’t just a recipe for me; it’s a memory. My grandma used to make it every summer, and I’d sneak into the kitchen just to steal a few bites. There’s something so simple and yet so satisfying about it, wouldn’t you agree?
I’ll admit, though, it wasn’t always smooth sailing in my own kitchen. There was that one time I accidentally used rice vinegar instead of white vinegar. Let me tell you, it was not the same! It was a good learning experience. But through trial and error – and many, many batches – I’ve finally perfected my version of this classic Cucumber Vinegar Salad.
Now, with my busy schedule and the constant demands of family life, I need recipes that are quick, easy, and, most importantly, delicious. And this Cucumber Vinegar Salad ticks all the boxes. It’s the perfect side dish for a weeknight dinner, a potluck contribution, or a light lunch on a hot day. Plus, the kids love it! What’s not to love about a refreshing and nutritious salad?
I remember the first time I made this for my family, my youngest picky eater went crazy for it, and even asked for seconds! When I make this Cucumber Vinegar Salad, I am transported back to my childhood.
So, grab your apron, and let’s get started! Trust me, this Cucumber Vinegar Salad will become a staple in your home, just like it is in mine. I’m sure you and your family will love this dish.
INGREDIENTS:
Okay, let’s gather our ingredients. The beauty of this Cucumber Vinegar Salad is that it requires just a few simple, readily available items.
- 3 large cucumbers, thinly sliced (I prefer English cucumbers because they have thinner skins and fewer seeds)
- 1/2 cup white vinegar (This is the key to that classic tangy flavor.)
- 1/4 cup granulated sugar (Adjust to your liking – some people prefer it sweeter, some less so.)
- 1/4 cup water (Helps to balance the vinegar and sugar.)
- 1 tablespoon vegetable oil (Adds a touch of richness.)
- 1 teaspoon salt (Brings out all the flavors.)
- 1/2 teaspoon black pepper (Adds a little kick.)
- 1 small red onion, thinly sliced (Optional, but I love the extra flavor and color.)
- 1/4 cup fresh dill, chopped (Also optional, but highly recommended! It adds a wonderful fresh, herbal note.)
Now, here’s a little secret: I always use good quality vinegar for my Cucumber Vinegar Salad. It really makes a difference in the overall flavor. When making Cucumber Vinegar Salad, you can find English cucumbers at most grocery stores year-round. These cucumbers are known for their mild flavor and thin skin, making them perfect for salads where you want a delicate crunch without the need for peeling.
Here’s a Cucumber Vinegar Salad trick I learned from my mom: If you’re short on time, you can use pre-sliced cucumbers. It saves a ton of prep time, especially on busy weeknights. For a cost-saving tip, growing your own dill in a small herb garden can greatly reduce the price to make this salad. Fresh dill adds a unique, aromatic flavor that complements the cucumbers and vinegar perfectly.
As for storage, leftover Cucumber Vinegar Salad ingredients like cucumbers and dill should be stored in the refrigerator to maintain their freshness. But I bet there won’t be any leftovers once your family gets a taste of this! And if you want to explore another refreshing cucumber salad, check out this California Roll Cucumber Salad.
HOW TO MAKE – STEP-BY-STEP:
Alright, are you ready to dive in? Making this Cucumber Vinegar Salad is so easy, it’s practically foolproof. Just follow these simple steps, and you’ll have a delicious salad in no time.
- Prepare the Cucumbers: Wash your cucumbers thoroughly. If you’re using regular cucumbers, you might want to peel them, but with English cucumbers, I usually leave the skin on. Thinly slice the cucumbers – I like to use a mandoline for this to ensure even slices, but a sharp knife works just fine.
- Combine the Dressing: In a medium bowl, whisk together the white vinegar, sugar, water, vegetable oil, salt, and pepper. Make sure the sugar is fully dissolved. Don’t worry if your Cucumber Vinegar Salad dressing looks a little thin at this point; it will thicken slightly as it sits.
- Add the Onions and Dill (If Using): If you’re adding red onion, thinly slice it and add it to the dressing. Do the same with the chopped fresh dill. I learned the hard way with Cucumber Vinegar Salad that adding too much onion can overpower the other flavors, so start with a small amount and add more to taste.
- Combine Everything: Add the sliced cucumbers to the bowl with the dressing. Gently toss everything together to ensure the cucumbers are evenly coated.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This allows the flavors to meld together and the cucumbers to marinate in the dressing. In my kitchen, Cucumber Vinegar Salad usually takes about an hour to fully chill and develop its best flavor, but even 30 minutes will do in a pinch.
- Serve: Before serving, give the salad another gentle toss. Your Cucumber Vinegar Salad should smell like fresh cucumbers and tangy vinegar. If it smells too vinegary, you can add a little more sugar to balance it out.
While the Cucumber Vinegar Salad is chilling, I usually tidy up the kitchen or prep the rest of the meal. And here’s a family-tested Cucumber Vinegar Salad shortcut: If you’re really short on time, you can skip the chilling step, but I promise it tastes so much better if you let it sit for a bit. Here is another cucumber salad you might like, Mexican Cucumber Salad.
SERVING:
Okay, so you’ve got your Cucumber Vinegar Salad all prepped and chilled. Now, let’s talk about serving it. This salad is so versatile; it goes with just about anything!
My family enjoys this Cucumber Vinegar Salad when I serve it alongside grilled chicken or fish. The crisp, refreshing flavors of the salad provide a perfect counterpoint to the richness of the grilled protein. The kids love our Cucumber Vinegar Salad when I make mini sliders and serve it as a side.
My go-to side dishes that pair with Cucumber Vinegar Salad include:
- Grilled chicken or fish: As I mentioned, the salad cuts through the richness beautifully.
- Pulled pork sandwiches: The tanginess of the vinegar complements the sweetness of the pork.
- Hamburgers or hot dogs: It’s a classic summer combination!
- Potato salad or coleslaw: For a complete picnic spread.
This Cucumber Vinegar Salad is perfect for summer barbecues, potlucks, or even just a light lunch on a hot day. As for presentation, I like to serve it in a pretty glass bowl to show off the vibrant colors of the cucumbers, red onion (if using), and fresh dill. The visual appeal adds to the overall dining experience, making it even more enjoyable.
If you have extra Cucumber Vinegar Salad, it keeps well in the refrigerator for a few days. Just be aware that the cucumbers will release more liquid as they sit, so the salad may become a bit watery. A quick stir before serving will fix that right up.
I’ve also tried some seasonal Cucumber Vinegar Salad variations, such as adding a sprinkle of chopped mint in the summer or a pinch of red pepper flakes for a little warmth in the fall. My friends always ask for this Cucumber Vinegar Salad recipe whenever I bring it to potlucks.
FAQs:
Okay, let’s tackle some frequently asked questions about Cucumber Vinegar Salad. I’ve gathered these from real questions I’ve received from readers and my own family’s feedback over the years.
Q: Can I use a different type of vinegar?
A: You know what I do when my Cucumber Vinegar Salad needs a different flavor? White vinegar is the classic choice, but you can experiment with other types. Apple cider vinegar will give it a slightly sweeter, fruitier flavor, while rice vinegar (as I learned the hard way!) has a milder, less tangy taste. It really depends on your personal preference.
Q: Can I make this salad ahead of time?
A: Absolutely! In fact, I encourage it. The longer the cucumbers marinate in the dressing, the more flavorful the salad becomes. Just keep in mind that the cucumbers will release liquid as they sit, so the salad may become a bit watery.
Q: How long does Cucumber Vinegar Salad last in the refrigerator?
A: You know what I do when my Cucumber Vinegar Salad has been in the fridge too long? It will last for about 3-4 days in the refrigerator. After that, the cucumbers will start to get soft and lose their crispness.
Q: Can I freeze Cucumber Vinegar Salad?
A: I don’t recommend freezing Cucumber Vinegar Salad. The cucumbers will become mushy and watery when thawed.
Q: What if I don’t like red onion?
A: No problem! You can simply omit the red onion altogether. Or, if you want a milder onion flavor, you can soak the sliced red onion in cold water for about 10 minutes before adding it to the salad.
Q: Can I add other vegetables to this salad?
A: Of course! You know what I do when my Cucumber Vinegar Salad needs an extra something? Feel free to add other vegetables like sliced bell peppers, cherry tomatoes, or even some thinly sliced radishes. Each of these adds a unique texture and flavor that can complement the cucumbers beautifully.
Q: My Cucumber Vinegar Salad is too sweet/too tangy. What should I do?
A: Taste and adjust! If it’s too sweet, add a little more vinegar. If it’s too tangy, add a little more sugar. A pinch of salt can also help to balance the flavors.
Q: Can I make this Cucumber Vinegar Salad without sugar?
A: Yes, you can. Some people prefer to use a sugar substitute like stevia or erythritol. Or, you can simply omit the sugar altogether for a more tart salad. It’s all about finding what works best for you.
My Final Thoughts:
This Cucumber Vinegar Salad recipe holds a special place in my heart because it reminds me of simpler times, family gatherings, and the joy of sharing good food with loved ones. It’s a recipe that’s been passed down through generations, and I’m so happy to share it with you.
My Cucumber Vinegar Salad Pro Tips:
- Use fresh, high-quality ingredients: It really makes a difference in the overall flavor of the salad.
- Don’t over-salt: Start with a small amount of salt and add more to taste.
- Let it chill: This allows the flavors to meld together and the cucumbers to marinate in the dressing.
Here are a few Cucumber Vinegar Salad variations I’ve tried with my family:
- Spicy Cucumber Vinegar Salad: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
- Creamy Cucumber Vinegar Salad: Stir in a tablespoon or two of sour cream or plain yogurt for a creamy texture.
- German Cucumber Salad Vinegar: Use white wine vinegar and add a pinch of dill seed for a traditional German flavor. Traditional German Dill Cucumber Salad – Lexa’s Recipes German Cucumber Salad Recipe – Plated Cravings Southern German Cucumber Salad – Oma’s Süddeutscher …
My oldest loves the spicy version, while my youngest prefers the classic recipe. My husband is partial to the German Cucumber Salad Vinegar.
I encourage you to make this Cucumber Vinegar Salad your own. Don’t be afraid to experiment with different ingredients and flavors until you find a version that you and your family love.
I hope you enjoy making and sharing this Cucumber Vinegar Salad as much as I do. May it bring you many happy memories and delicious meals! And if you’re a fan of salads with a tangy twist, you might also enjoy this Greek Salad With Meat.
Cucumber Vinegar Salad
This refreshing Cucumber Vinegar Salad is a simple and light dish perfect for summer. Thinly sliced cucumbers are tossed in a tangy vinegar dressing for a crisp and flavorful side.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Ingredients
- 2 medium cucumbers, thinly sliced
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon sesame seeds, toasted
- Pinch of salt
Instructions
- In a medium bowl, combine the rice vinegar, sugar, soy sauce, sesame oil, red pepper flakes (if using), and salt. Whisk until the sugar is dissolved.
- Add the thinly sliced cucumbers to the bowl.
- Gently toss the cucumbers in the vinegar dressing until well coated.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, sprinkle with toasted sesame seeds.
Notes
For an extra layer of flavor, add a few slices of red onion to the salad. Serve chilled as a refreshing side dish with grilled meats or fish.