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.
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.