Take a trip down memory lane with a salad that’s as simple as it is delicious. This classic Cucumber Vinegar Salad is a timeless, old-fashioned recipe that has graced picnic tables and family dinner spreads for generations. It’s the perfect embodiment of summer: wonderfully crisp, refreshingly cool, and with a zesty sweet-and-tangy flavor that’s simply irresistible. Made with just a handful of pantry staples, this salad is the easiest way to turn fresh cucumbers into a crowd-pleasing side dish that perfectly complements any meal.

Why This Old-Fashioned Salad is Always a Favorite

There’s a reason this simple recipe has stood the test of time. Here’s why you’ll love it:

Incredibly Refreshing: There’s nothing more cooling than crisp cucumbers in a tangy vinegar brine. It’s the perfect antidote to a hot summer day.
Simple, Pantry-Staple Ingredients: You likely have everything you need—cucumbers, onion, vinegar, water, and sugar—in your kitchen right now.
Quick to Prepare: While it needs time to marinate, the hands-on prep time is just 10 minutes.
The Perfect Tangy Flavor: The sweet and sour dressing is perfectly balanced and incredibly addictive.

Your Simple Ingredient Checklist

This recipe is a testament to the idea that you don’t need fancy ingredients to make something wonderful.

For the Salad:

Cucumbers: 2 large cucumbers, very thinly sliced. (Regular or English cucumbers work well).
Onion: 1/2 of a medium sweet or red onion, very thinly sliced.

For the Sweet & Tangy Dressing:

White Vinegar: 1/2 cup.
Water: 1/4 cup.
Granulated Sugar: 1/4 cup.
Salt: 1 teaspoon.
Black Pepper: 1/4 teaspoon, freshly ground.
Fresh Dill: 1 tablespoon, chopped (optional, for extra flavor).

Step-by-Step Instructions

The secret to this salad isn’t in the work, but in the waiting. The marinating process is key!

Part 1: Prepare the Salad

Slice the Vegetables: The key to this salad is to slice the cucumbers and onion as thinly as possible. A mandoline slicer is fantastic for this, but a sharp knife will also work well.
Layer in a Bowl: Place the thinly sliced cucumbers and onions in a medium-sized glass bowl or a mason jar.

Part 2: Make the Tangy Dressing

Combine Ingredients: In a separate small bowl or measuring cup, combine the white vinegar, water, granulated sugar, and salt.
Whisk Until Dissolved: Whisk the mixture vigorously until the sugar and salt have completely dissolved into the liquid.
Stir in Pepper and Dill: Stir in the freshly ground black pepper and the optional chopped fresh dill.

Part 3: Combine and Marinate

Pour Over Cucumbers: Pour the prepared dressing over the sliced cucumbers and onions in the bowl. Gently stir to ensure all the slices are submerged or coated.
The Most Important Step: Marinate! Cover the bowl and place it in the refrigerator to marinate for at least 1-2 hours before serving. This allows the cucumbers to absorb the tangy dressing and for the flavors to fully develop.
Serve Chilled: Give the salad a quick stir and serve it chilled, straight from the refrigerator.

Tips for the Perfect Cucumber Salad

Thin is In: The thinner you slice your cucumbers and onions, the better they will absorb the dressing and the more delicious the final texture will be. A mandoline is your best friend for this recipe.
Let it Marry: Don’t rush the marinating process. Two hours is great, but if you can let it sit for even longer (4-6 hours), the flavor gets even better.
Sweetness & Tang Control: This recipe has a classic sweet-and-sour balance. Feel free to adjust the sugar or vinegar slightly to match your personal preference.
Storage: This salad keeps wonderfully! Store it in an airtight container in the refrigerator for up to 3-4 days. The cucumbers will soften slightly over time but will remain delicious.

Classic Cucumber Vinegar Salad

A crisp, tangy, old-fashioned cucumber salad made with pantry staples. Sweet and sour, simple and refreshing — perfect for summer meals or picnics.

Print Recipe Pin Recipe

Prep Time 10

Total Time 2

Course Salad, Side Dish

Cuisine American

Servings 4 servings

Ingredients

For the Salad

2 large cucumbers very thinly sliced; regular or English cucumbers
0.5 medium sweet or red onion very thinly sliced

For the Sweet & Tangy Dressing

0.5 cup white vinegar
0.25 cup water
0.25 cup granulated sugar
1 teaspoon salt
0.25 teaspoon black pepper freshly ground
1 tablespoon fresh dill chopped (optional, for extra flavor)

Instructions

Slice the cucumbers and onion as thinly as possible using a mandoline or sharp knife.
Place the sliced cucumbers and onions into a glass bowl or mason jar.
In a separate bowl, whisk together white vinegar, water, sugar, and salt until dissolved.
Stir in freshly ground black pepper and optional chopped dill into the vinegar mixture.
Pour the dressing over the cucumbers and onions, stirring gently to ensure even coating.
Cover the bowl and refrigerate for at least 1–2 hours to allow flavors to marinate.
Stir before serving and serve chilled.

Notes

The salad tastes best after a few hours of marinating. It can be stored in the fridge for up to 3–4 days. Adjust sugar or vinegar levels to your desired sweetness or tanginess.