Cucumber and Onion Salad

5 from 24 ratings

This make-ahead cucumber and onion salad is a summertime superstar. Simple and delicious, the fresh ingredients let the garden-fresh produce shine in this easy vinegar-based cucumber salad.

Prep Time10

Cook Time1

Chilling time12

Total Time11

Course: Side Dish

Cuisine: American

Keyword: cucumber and onion in vinegar salad, cucumber and onion salad, cucumber and onion salad in vinegar

Servings:

Author: Sarah Cook

Equipment

Ingredients

6 cups cucumbers, thinly sliced {3 regular cucumbers or 6 pickling}
1 1/2 cup white vinegar
2 tbsp sugar {you can leave out if desired}
1/2 cup water
1/4 tsp dried dill
1/2 tsp sea salt
3/4 tsp celery seed {NOT celery salt}
1/2 onion, thinly sliced

US Customary - Metric

Instructions

In a microwave-proof container, microwave the vinegar, water, and sugar on high for 2 minutes. Set aside to cool.
1 1/2 cup white vinegar, 1/2 cup water, 2 tbsp sugar
Slice the cucumbers and onion thinly, and add them to a large container with a lid.
6 cups cucumbers, thinly sliced, 1/2 onion, thinly sliced
Add the dill, sea salt, and celery seed to the bowl.
1/4 tsp dried dill, 1/2 tsp sea salt, 3/4 tsp celery seed
Pour the cooled vinegar water solution over the top. Stir to combine. Refrigerate for at least 12 hours.

Notes

The brine (liquid) won't cover all the veggies completely. That's ok! Give it a stir after a few hours and you'll be good to go.
This recipe improves after 12 hours in the fridge, so if you have the time, definitely make it at least a half day ahead of time.
Keep the salad in an air-tight container in the fridge for 2-3 days.
You can leave out the sugar if you’d like.

Nutrition