Name: Simple Cucumber and Onion Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 5-6 small pickling cucumbers (or 2-3 English cucumbers); 1/2 medium Vidalia or other sweet onion; 1/2 cup white vinegar; 1/2 cup water; 2 tsp sugar; 1 tsp salt; 1 clove garlic, minced; black pepper, to taste

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This Simple Cucumber and Onion Salad is a timeless classic for a reason—it’s incredibly refreshing, crisp, and bursting with a bright, tangy flavor. This easy, no-cook recipe features thinly sliced cucumbers and onions tossed in a simple sweet and savory vinegar marinade. It’s the ultimate light and cooling side dish, perfect for cutting through the richness of any main course.

Ready in just a few minutes of prep time, this salad is a staple at summer barbecues, potlucks, and family dinners. It’s a frugal and delicious way to enjoy fresh produce, and the flavors only get better as it marinates. Get ready to rediscover a simple, perfect classic.

Why You’ll Love This Recipe

Incredibly Refreshing: The perfect crisp, cool, and tangy side dish for any meal.
Quick & Easy: Requires just a handful of ingredients and about 10 minutes of prep time.
Make-Ahead Friendly: The flavors meld and improve as it sits, making it perfect for party prep.
Versatile Side Dish: Complements everything from grilled meats and BBQ to fried chicken.

Ingredients

2 large English Cucumbers, thinly sliced
1 Sweet Onion (like Vidalia) or Red Onion, thinly sliced
1 cup White Vinegar
1/2 cup Water
1/2 cup Granulated Sugar
1 teaspoon Sea Salt
1/2 teaspoon Black Pepper
Optional: 2 tablespoons fresh dill, chopped

Step-by-Step Instructions

Prep the Vegetables: In a large, non-reactive bowl, combine the thinly sliced cucumbers and onion.
Make the Marinade: In a separate medium bowl, whisk together the white vinegar, water, sugar, salt, and pepper until the sugar and salt have completely dissolved. If using, stir in the fresh dill.
Combine: Pour the vinegar mixture over the cucumbers and onions. Toss gently to ensure everything is well-coated.
Marinate and Chill: Cover the bowl and refrigerate for at least 1 hour before serving, or up to 24 hours for the best flavor. The longer it sits, the more flavorful it will become.
Serve: Serve chilled, using a slotted spoon to drain some of the excess marinade.

Tips & Variations

Pro Tip: For perfectly uniform, thin slices, use a mandoline slicer. This ensures the best texture for both the cucumbers and the onions.
Creamy Version: For a creamy cucumber salad, drain the marinated cucumbers well and stir in 1/4 to 1/2 cup of sour cream or mayonnaise.
Add Tomatoes: Add a pint of halved cherry tomatoes for a pop of color and sweetness.
Different Vinegar: Apple cider vinegar or red wine vinegar can be used for a slightly different tangy flavor.

Frequently Asked Questions (FAQ)

How long does this salad last in the refrigerator?
- It will keep well in an airtight container in the refrigerator for up to 5 days. The cucumbers will soften over time but will remain delicious.
Do I have to use a sweet onion?
- A sweet onion like a Vidalia is recommended as it has a milder flavor. If you use a red or yellow onion, you can soak the thin slices in ice water for 10 minutes first to mellow out their sharp bite.
Can I reduce the sugar?
- Yes, you can adjust the sugar to your personal preference. Start with 1/4 cup and add more to taste.

Serving Suggestions

This classic cucumber and onion salad is the perfect cooling side dish for rich, savory, or spicy main courses. It’s fantastic with fried chicken, pulled pork sandwiches, grilled steaks, or as a refreshing addition to any potluck or BBQ spread.