Cucumber Salad with Vinegar
Crisp cucumber and onion salad in a sweet-sour vinegar dressing with fresh dill. Salting the cucumbers first keeps it crunchy, not watery.
25% of it needs you at the counter
- Hands-on
- 15 min
- Resting
- 45 min
- Serves
- 6
- Calories
- 40
- Protein
- 1 g
- Per serving
- $0.46
Why this recipe works
This is the old-fashioned cucumber and onion salad that shows up at cookouts all summer. It takes five minutes of work and gets better after a short chill, which makes it an easy side to make ahead.
- Salting the sliced cucumbers for 30 minutes draws out a surprising amount of water, so the dressing stays tangy instead of turning thin and diluted.
- Pressing the slices in a towel after salting firms them up; they stay crisp for days in the fridge.
- Dissolving the sugar in the vinegar and water before it meets the cucumbers seasons them evenly with no gritty bits.
Ingredients
For the dressing
You will need
- Colander
- Clean kitchen towel
- Medium bowl
Method
Tap a step number to mark it done.
Salt the cucumbers
Toss the cucumber slices with 1 teaspoon of salt in the colander set in the sink or over a bowl. Leave for 30 minutes, tossing once.
AI-generated illustration of this step. Make the dressing
Meanwhile, stir the vinegar, water, sugar and ¼ teaspoon of salt in the bowl until the sugar dissolves. Add the dill and a few grinds of pepper.
AI-generated illustration of this step. Press dry
Pile the cucumbers onto the towel, roll it up and press gently to soak up the water without crushing the slices.
AI-generated illustration of this step. Combine and chill
Add the cucumbers and onion to the dressing and toss well. Cover and refrigerate for at least 15 minutes, then toss again and serve cold with a slotted spoon.
AI-generated illustration of this step.
Cook's notes
- Slice as thinly as you can, ideally on a mandoline with the guard on; thin slices soak up the dressing fastest.
- Taste a slice after salting. If it's too salty, rinse the cucumbers quickly before pressing them dry.
- It keeps for up to 4 days in the fridge; the onions mellow and the cucumbers slowly turn more pickle-like.
Nutrition per serving
40 calories
$0.46 estimated cost per serving
Where the calories come from
| Protein | 10% of calories | 1 g |
|---|---|---|
| Carbs | 90% of calories | 9 g |
| Fat | 0% of calories | 0 g |
| Fiber | 1 g | |
| Sodium | 250 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
How do you keep cucumber salad from getting watery?
Salt the slices for 30 minutes, then press them dry in a towel before adding the dressing. This removes the water before it can dilute the vinegar.
What kind of vinegar is best for cucumber salad?
Distilled white vinegar gives the classic sharp flavor. Apple cider vinegar is milder and fruitier, and rice vinegar makes a gentler, slightly sweet version.
How long does cucumber salad last?
Up to 4 days covered in the fridge. It's crunchiest in the first 2 days.
