Oh, honey, let’s talk about something that’s been a lifesaver in my kitchen for years: Cucumber Vinegar Salad. It’s one of those dishes that brings back a flood of memories. I can almost smell the fresh cucumbers from my grandma’s garden. We’d spend summer afternoons picking them, knowing a crisp, tangy Cucumber Vinegar Salad was in our future. Now, with my own family, it’s a tradition I cherish, especially when life gets hectic.
It’s not always sunshine and rainbows in the kitchen, though. I remember one time, rushing to get dinner on the table after soccer practice, I completely forgot the sugar in my Cucumber Vinegar Salad dressing! My kids took one bite and their faces puckered up like they’d just sucked on lemons. We all had a good laugh (after I fixed it, of course!). That’s the beauty of simple recipes like this Cucumber Vinegar Salad; they’re easy to tweak and hard to mess up beyond repair.
So, if you’re looking for a refreshing side that’s both quick and delicious, you’ve come to the right place. This Cucumber Vinegar Salad recipe is a classic for a reason. I am excited to share this easy cucumber salad with you. Let’s get started!
INGREDIENTS:
Here’s what you’ll need to whip up this simple cucumber salad.
- 2 large cucumbers, thinly sliced (about 4 cups): I always go for English cucumbers in my Cucumber Vinegar Salad because their thin skin doesn’t need peeling, and they have fewer seeds.
- 1/2 cup thinly sliced red onion: My mom always said red onion adds a bit of “zing” to Cucumber Vinegar Salad.
- 1/4 cup apple cider vinegar: I prefer apple cider vinegar for its mildness, but white vinegar works in a pinch for this vinegar cucumber salad.
- 2 tablespoons granulated sugar: This balances the acidity of the vinegar, crucial for a good Cucumber Vinegar Salad.
- 1 tablespoon water: Just a splash to help dissolve the sugar evenly in this cucumber salad recipe.
- 1 teaspoon salt: Don’t skip this! It brings out the flavors and helps draw out excess moisture from the cucumbers in this Cucumber Vinegar Salad.
- 1/2 teaspoon black pepper: Freshly ground is best, adding a subtle warmth to the Cucumber Vinegar Salad.
- 1 tablespoon chopped fresh dill (optional): I love dill, but my son hates it, so it’s optional in our Cucumber Vinegar Salad recipe.
For shopping, I always check out the local farmer’s market first. You can usually find cucumbers at great prices, and they taste amazing in this Cucumber Vinegar Salad dish. Plus, supporting local farmers is a win-win! I love making this easy cucumber salad.
How to Make – Step by Step
Alright, let’s get down to business. Making this Cucumber Vinegar Salad recipe is so easy, you’ll be enjoying it in no time!
- Prep the Cucumbers: Thinly slice your cucumbers. I like to use a mandoline for even slices, but a good old-fashioned knife works just fine. Remember that time I tried to show off with my new mandoline and sliced half my thumb off? Yeah, maybe stick with the knife for your Cucumber Vinegar Salad until you’re a pro.
- Combine Ingredients: In a medium bowl, combine the sliced cucumbers and red onion. Aren’t the colors just gorgeous? This simple cucumber salad is beautiful.
- Make the Dressing: In a small bowl, whisk together the apple cider vinegar, sugar, water, salt, and pepper until the sugar is dissolved. I learned a trick from my grandma: warm the vinegar slightly to help the sugar dissolve faster, especially if you’re using a coarser sugar in your Cucumber Vinegar Salad.
- Dress the Salad: Pour the vinegar mixture over the cucumbers and onions. Gently toss to coat everything evenly. Make sure every slice gets a little love! This is key to a flavorful Cucumber Vinegar Salad.
- Chill: Cover the bowl and refrigerate for at least 30 minutes. This allows the flavors to meld together, and the cucumbers get nice and crisp. I often prep my Cucumber Vinegar Salad in the morning so it’s ready to go by dinnertime. During this time, I often find myself browsing other salad recipes, like this Pineapple Cucumber Salad Recipe to change things up.
- Garnish (Optional): Just before serving, sprinkle with fresh dill, if using. It adds a lovely fresh aroma and a pop of color to your German cucumber salad.
- Serve: Enjoy your refreshing Cucumber Vinegar Salad!
One tip: don’t dress the Cucumber Vinegar Salad too far in advance, or the cucumbers will get soggy. About 30 minutes to an hour before serving is perfect.
SERVING & ENJOYING:
Serving this Cucumber Vinegar Salad is where the fun begins! It’s so versatile, it goes with just about anything.
My husband, bless his heart, loves this Cucumber Vinegar Salad alongside grilled chicken or fish. He says it cuts through the richness perfectly. The kids, on the other hand, are happy as clams if I serve it with their favorite: burgers. I also find it’s a refreshing side for potlucks and barbecues. I usually get asked for this Cucumber Vinegar Salad recipe every time!
For presentation, I like to arrange the Cucumber Vinegar Salad in a pretty bowl and garnish it with extra dill sprigs. It makes it look extra fancy, even though it took hardly any effort. And if you happen to have leftovers (which is rare in my house), they’re great the next day, too. I sometimes toss them into a green salad for an extra burst of flavor. I once added some to a california roll cucumber salad and it was delicious!
I always love hearing the compliments I get when serving this Cucumber Vinegar Salad. People are always surprised by how much flavor is packed into such a simple dish. It’s a crowd-pleaser, and that makes me happy.
FAQs:
Alright, let’s tackle some common questions I get asked about this Cucumber Vinegar Salad.
Q: Can I use regular white vinegar instead of apple cider vinegar?
A: Absolutely! While I prefer the milder flavor of apple cider vinegar, white vinegar works just fine in this vinegar cucumber salad. Just be aware that it will have a slightly stronger tang, so you might want to add a touch more sugar to balance it out.
Q: How long does Cucumber Vinegar Salad last in the fridge?
A: It’s best enjoyed within 2-3 days. After that, the cucumbers can start to get a little soggy. But honestly, in my house, it never lasts that long!
Q: Can I make this Cucumber Vinegar Salad ahead of time?
A: Yes, but with a caveat. You can slice the cucumbers and make the dressing ahead of time, but don’t combine them until about 30 minutes before serving. This prevents the cucumbers from getting too watery.
Q: Can I add other vegetables to this Cucumber Vinegar Salad?
A: Of course! Feel free to get creative. Bell peppers, cherry tomatoes, or even some thinly sliced carrots would be delicious additions to this easy cucumber salad.
Q: What’s the best way to store leftover Cucumber Vinegar Salad?
A: Store it in an airtight container in the fridge. This will help keep it fresh for as long as possible.
Q: I’m watching my sodium intake. Can I reduce the salt in this Cucumber Vinegar Salad?
A: Yes, you can definitely reduce the salt. Start with half the amount and taste, adding more as needed. You can also use a salt substitute if you prefer. It’s important to be mindful of sodium intake. For more information on sodium in your diet, Mayo Clinic has a great article.
Q: Is this Cucumber Vinegar Salad recipe gluten-free and vegan?
A: Yes, it is! As long as you’re using a vinegar that is gluten-free (most are), this Cucumber Vinegar Salad is naturally gluten-free and vegan.
CLOSING:
This Cucumber Vinegar Salad recipe isn’t just a recipe to me; it’s a little piece of my family history. It reminds me of those carefree summer days with my grandma, and now I get to pass that on to my own kids. It’s a simple dish, but it’s made with love, and that’s what makes it special.
My Personal Cucumber Vinegar Salad Tips:
- Always taste and adjust the dressing. Everyone’s taste buds are different, so don’t be afraid to tweak the sugar and vinegar to your liking in this Cucumber Vinegar Salad.
- Use a good quality vinegar. It makes a big difference in the overall flavor of the dish. As mentioned before, I prefer apple cider vinegar for this easy cucumber salad. WebMD has a great article if you’d like to learn more about the health benefits of vinegar.
- Don’t overdress the salad. A little dressing goes a long way. You want the cucumbers to be coated, not swimming in dressing for this Cucumber Vinegar Salad.
Some fun variations we’ve tried include adding a pinch of red pepper flakes for a little heat or using different herbs like mint or basil instead of dill in our Cucumber Vinegar Salad. My daughter loves it with a sprinkle of sesame seeds, while my son prefers it plain. Feel free to experiment and find what your family loves! If you’re looking for pickling tips, the National Center for Home Food Preservation has lots of information.
I hope you enjoy making this Cucumber Vinegar Salad as much as my family and I do. It’s a dish that’s perfect for any occasion, and I know it will become a favorite in your house, too. So, go ahead, give it a try! You won’t be disappointed with this Cucumber Vinegar Salad.
Cucumber Vinegar Salad
This refreshing Cucumber Vinegar Salad is a simple and delicious side dish, perfect for hot summer days. Thinly sliced cucumbers are tossed in a tangy vinegar dressing for a light and flavorful bite.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
- 2 large cucumbers, thinly sliced
- 1/4 cup white vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon water
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon chopped fresh dill (optional)
Instructions
- In a medium bowl, combine the white vinegar, sugar, water, salt, and pepper. Whisk until the sugar is dissolved.
- Add the thinly sliced cucumbers to the bowl.
- Gently toss to coat the cucumbers with the vinegar mixture.
- If using, stir in the chopped fresh dill.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled.
Notes
For an extra touch of flavor, add a thinly sliced red onion to the salad. You can also experiment with different types of vinegar, such as apple cider vinegar or rice vinegar.