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You are here: Home / Recipes / Side Dishes

Classic Cucumber and Onion Salad

By Susie Weinrich · Date Aug 21, 2023· 4 Comments · May contain affiliate links.

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Cucumber and Onion Salad is an old fashioned side dish that is a delicious combo of (like the name) sliced cucumbers, sweet onions marinated in a vinegar mixture. It is similar to a quick pickle and it makes a great “vinegary crunch” side dish for any dinner. Very fresh and light.

cucumber and onions in a bowl with watermelon in the background

These cucumbers and onions in vinegar are especially delicious served with anything from the grill or BBQ, like this BBQ Pork Tenderloin or Grilled Tri Tip. When you have heavier side dishes like cheesy potatoes and beans, these cucumbers and onions are a very refreshing addition.

Table of Contents hide
1 Ingredients and Substitutions
2 How-To, Step by Step
3 Storing
4 More Cucumber Recipes
5 Did you make this recipe?
6 Cucumber and Onion Salad Recipe

Ingredients and Substitutions

Since this Cucumber and Onion Salad is an old fashioned recipe it only has the simplest of ingredients. Aren’t those the best?!

Ingredients for cucumber and onion salad on a table
Ingredients shown clockwise: onions, cucumbers, vinegar, celery seeds, kosher salt and sugar.

Cucumbers I recommend using a hot house or English cucumbers for this recipe. They are less watery and don’t have as many seeds as a traditional or garden cucumber. They also have thinner skin so they don’t need to be peeled.

You CAN use garden cucumbers, I just recommend peeling them or partially peeling them (so they look striped).

Onion Choose a sweet onion like yellow or Vidalia onions. I like to cut the onion in half and then slice it into thin strips about ⅛-1/4 inch thick. A red onion can work as well.

PRO TIP FOR ONION: if you have a really strong onion, after cutting it in half lightly rinse it under cool water lightly separating the layers. This rinses away the enzyme that will have the strong onion flavor taking over your whole dish.

Vinegar Rice vinegar is a great choice for this cucumber and onion salad. It has great flavor on it’s own and makes a delicious “marinade” for the salad. If you don’t have rice vinegar you can sub apple cider vinegar.

Sugar Simple granulated white sugar is what you need here. It balances the tang of the vinegar and gives a bit of sweetness to the dish.

Kosher Salt enhances the flavor of the entire dish!

Celery Seed adds a great flavor to the vinegar mixture.

How-To, Step by Step

This is SUCH a simple recipe! It only takes about 10 minutes to put it together, then pop it in the fridge to marinate or pickle until it’s time to eat.

  1. Prep Cucumbers & Onions
  2. Slice the cucumbers and onions about ⅛-1/4 inch thick and place in a bowl or pan. Set aside

    sliced cucumbers and sliced onions in a bowl
  3. Boil Vinegar Mixture
  4. In a saucepan over medium heat combine the vinegar, sugar, kosher salt and celery seed.

    Bring to a boil (this will happen quickly) and let boil for about 30 seconds.

    vinegar, sugar, kosher salt, and celery seed in a saucepan
    vinegar, sugar, kosher salt, and celery seed boiling in a saucepan
  5. Pour Vinegar Over Veggies
  6. Pour the hot vinegar mixture over the cucumbers and onions. Give them a good toss to coat.

    pouring vinegar mixture over cucumbers and onion
  7. Refrigerate
  8. Cover the bowl and refrigerate for 8-12 hours, tossing occasionally if you have time.

    sliced cucumbers and sliced onions in a bowl coated in a vinegar and celery seed mixture

Storing

Keep the Cucumber and Onion Salad covered in the fridge for up to 2 days. It will last longer but the more time that passes the cucumbers start to become very soggy. Best eaten within 2 days.

More Cucumber Recipes

  • Cheese Tortellini Pasta Salad
  • Cucumber margarita in a glass with a cucumber rosette garnish
    Refreshing Cucumber Margarita
  • Italian Salad recipe on a platter with serving spoons
    Big ‘ol Italian Salad

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💛💛💛💛💛

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
Cucumbers and Onions Salad in a bowl with a fork

Cucumber and Onion Salad Recipe

Cucumber and Onion Salad is a great side dish to add to ANY dinner. It is similar to a quick pickle and is simply cucumbers and onions in a vinegar mixture. It makes a great "vinegary crunch" addition to your meals. Very fresh and light.
5 from 5 votes
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Prep Time: 10 minutes minutes
Cook Time: 2 minutes minutes
Marinating: 8 hours hours
Total Time: 8 hours hours 12 minutes minutes
Servings: 8 people
Calories: 65kcal
Author: Susie Weinrich

Ingredients

  • 4 cups sliced cucumber - Hot House or English cucumber (one large or two small should be about 4 cups)
  • 1 yellow onion - sliced
  • ½ cup rice vinegar
  • ½ cup sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon celery seed

Instructions
 

  • Slice your cucumbers about ⅛-1/4 inch thick, same for the onions.
    If you are using hot house, english or persian cucumbers you don't need to peel them, if you are using traditional cucumbers or garden cucumbers you can peel them completely or partially by peeling stripes.
    4 cups sliced cucumber, 1 yellow onion
  • Place the sliced cucumbers and onions in a shallow bowl or pan. Set aside.
  • In a saucepan over medium heat, bring the sugar, salt, vinegar and celery seeds to a boil. Once it comes to a rapid boil, let it boil for about 30 seconds.
    ½ cup sugar, 1 teaspoon kosher salt, ½ cup rice vinegar, ½ teaspoon celery seed
  • Pour over the cucumbers and onions. Toss to coat. Then try to have all the cucumbers and onions touching the vinegar liquid.
  • Cover and refrigerate for 8-12 hours.
    If you have time you can toss the cucumbers and onions a few times while they marinate in the fridge.
  • It is great garnished with black pepper when serving!

Storing

  • Store in a covered container in the fridge for up to 2 days.
    It will last longer but the more time that passes the cucumbers start to become very soggy.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 65kcal | Carbohydrates: 16g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Sodium: 293mg | Potassium: 99mg | Fiber: 1g | Sugar: 14g | Vitamin A: 55IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 0.2mg

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About Susie Weinrich

Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

Comments

    5 from 5 votes (1 rating without comment)

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    Recipe Rating




  1. Beverly says

    September 05, 2024 at 2:20 pm

    5 stars
    Absolutely loved this. I did not heat the liquid, though, to assure the vegetables stayed crisp. Worked just great. Will be making it again very soon. Thank you.

    Reply
  2. John says

    August 20, 2024 at 10:17 am

    5 stars
    This is such a great twist on salad. Full of flavor and great for summer!

    Reply
  3. Andrea Howe says

    August 28, 2023 at 2:30 pm

    5 stars
    Super refreshing and perfect with this summer heat we are still experiencing here in California. Easy recipe and was great the next day as well!

    Reply
  4. Ernie says

    August 27, 2023 at 9:28 am

    5 stars
    This was a great side dish with our BBQ. It has excellent flavor and it was the one dish that people went back for seconds on!

    Reply
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Meet The Author:

Susie Weinrich is a professional food photographer and recipe developer. Her thoroughly tested recipes and step-by-step guides give readers confidence in the kitchen.

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