Why You’ll Love This Recipe
I love this recipe because it takes just minutes to prepare and always delivers that perfect mix of sweet, sour, and crisp. It’s light and hydrating, making it ideal for hot days, and it only gets better the longer it sits. I keep a bowl of this in the fridge all summer long—it goes with everything and tastes even better the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cucumbers (thinly sliced, English or garden variety)
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Sweet or yellow onion (thinly sliced)
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White vinegar or apple cider vinegar
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Water
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Granulated sugar
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Salt
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Black pepper (optional)
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Fresh dill or parsley (optional, for garnish)
Directions
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I start by slicing the cucumbers and onions as thinly as possible. A mandoline works great, but a sharp knife does the job just fine.
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In a bowl or measuring cup, I mix the vinegar, water, sugar, and salt until the sugar dissolves.
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I place the cucumbers and onions in a large bowl or mason jar, then pour the vinegar mixture over them.
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I give everything a good toss or stir to coat, then cover and refrigerate for at least 1 hour—though I like it best after 4+ hours when the flavors really soak in.
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Before serving, I give it another toss and garnish with fresh herbs if I have them.
Servings and timing
This recipe serves 4 to 6 as a side dish. It takes about 10 minutes to prep, plus at least 1 hour of chilling time. I often make it in the morning to enjoy later in the day.
Variations
Sometimes I add a few slices of tomato or green bell pepper for extra flavor and color. For a more Southern twist, I use apple cider vinegar and a bit of cracked black pepper. I’ve also swapped sugar for honey or stevia when I want a less processed sweetener. When I’m going for a tangier version, I reduce the sugar and bump up the vinegar.
Storage/Reheating
This dish stores well in the refrigerator for up to 5 days. I keep it in a tightly sealed container or mason jar. The flavors continue to deepen over time. I don’t reheat it—it’s meant to be served chilled or at room temperature.
FAQs
Can I use red onions instead of yellow?
Yes, red onions work beautifully and add a pop of color. They’re slightly sharper in flavor but mellow nicely in the vinegar.
Do I need to peel the cucumbers?
If I’m using English or Persian cucumbers, I leave the skin on. For regular garden cucumbers with thicker skin, I usually peel them for a better texture.
Can I make this ahead of time?
Absolutely. In fact, it tastes better the longer it sits. I often make it a day in advance so the flavors can fully develop.
Is this recipe low-carb?
Yes, especially if I reduce the sugar or use a sugar substitute. It’s naturally low in calories and carbs when tweaked slightly.
What kind of vinegar works best?
I usually use white vinegar for a clean, bright flavor, but apple cider vinegar adds a slightly sweeter, fruitier note that I also love.
Conclusion
Cucumber and Onions in Vinegar is one of those timeless dishes that’s always in my rotation, especially during the warmer months. It’s easy, affordable, and endlessly refreshing. Whether I’m serving it with ribs, fried chicken, or just a sandwich and chips, this cool and tangy salad always hits the spot.
PrintCucumber and Onions in Vinegar
A simple, classic Southern side dish made with crisp cucumbers, sliced onions, and a tangy vinegar dressing—refreshing and easy to make.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes + marinating
- Yield: 4–6 servings
- Category: Salad, Side Dish, Pickle
- Method: No-Cook, Marinated
- Cuisine: Southern, American
- Diet: Gluten Free
Ingredients
2 large cucumbers, thinly sliced (English or garden cucumbers work well)
1 small sweet onion or red onion, thinly sliced
1/2 cup white vinegar (or apple cider vinegar)
1/4 cup water
2 tbsp granulated sugar (adjust to taste)
1/2 tsp salt
1/4 tsp black pepper
Optional: 1/4 tsp crushed red pepper flakes or fresh dill for added flavor
Instructions
Combine Veggies: In a large bowl, add sliced cucumbers and onions.
Make Marinade: In a small bowl, whisk together vinegar, water, sugar, salt, and pepper until sugar dissolves.
Marinate: Pour vinegar mixture over cucumbers and onions. Toss to coat.
Chill: Cover and refrigerate for at least 1 hour (or up to overnight) to let the flavors meld.
Serve: Toss again before serving. Enjoy cold as a refreshing side.
Notes
Best eaten within 2–3 days as cucumbers may soften over time.
Add sliced cherry tomatoes for extra color and flavor.
For a tangy twist, use red wine or rice vinegar.
Great served alongside fried chicken, BBQ, or sandwiches.
