I can never decide if this crisp cucumber vinegar salad is more Swedish or German, but I do know it disappears fast. Cool, tangy, and dotted with fresh dill, it is the simple side dish I keep coming back to.
I’m obsessed with this cucumber vinegar salad because it hits that sharp, crisp, slightly sweet spot I crave with almost anything. The cucumbers stay cool and snappy, the white vinegar gives every bite that bright little punch, and I always end up sneaking forkfuls straight from the bowl.
No shame. It’s light, tangy, and ridiculously refreshing without trying too hard.
And I love how it cuts through rich dinners, barbecue plates, sandwiches, or whatever random fridge meal I’m calling dinner. But honestly, I don’t need an excuse.
I just want a cold bowl of this waiting for me right now.
Ingredients
- Cucumbers bring that cold, snappy crunch that makes this salad super refreshing.
- White vinegar gives it the tangy kick, sharp but in a good way.
- Cold water softens the vinegar so it doesn’t totally take over.
- Sugar balances the bite, making everything taste bright instead of harsh.
- Red onion adds a little zip and color, without feeling too heavy.
- Fresh dill makes it taste garden-y, fresh, and honestly kind of addictive.
- Kosher salt pulls out flavor and helps the cucumbers taste more cucumber-y.
- Black pepper adds a tiny warm bite, nothing fancy, just needed.
- Plus, it’s light, crunchy, and the kind of side you’ll keep picking at.
- Basically, it’s simple fridge salad energy, and that’s the whole charm.
Ingredient Quantities
- 2 large cucumbers (about 1 pound), thinly sliced
- 1/2 cup white vinegar
- 1/4 cup cold water
- 2 tablespoons granulated sugar
- 1/2 small red onion, very thinly sliced (about 1/3 cup)
- 2 tablespoons fresh dill, chopped
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
How to Make this
1. Thinly slice 2 large cucumbers and place in a large bowl.
2. Very thinly slice 1/2 small red onion and add to the bowl.
3. In a separate bowl whisk together 1/2 cup white vinegar, 1/4 cup cold water, and 2 tablespoons granulated sugar until the sugar dissolves.
4. Stir in 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper to the vinegar mixture.
5. Pour the vinegar dressing over the cucumbers and onions.
6. Add 2 tablespoons chopped fresh dill and gently toss everything until evenly coated.
7. Cover and chill in the refrigerator for at least 30 minutes to let flavors meld.
8. Taste and adjust seasoning with more salt, sugar, or pepper if desired, then serve chilled.
Equipment Needed
1. Chef knife
2. Cutting board
3. Large mixing bowl
4. Smaller bowl for dressing
5. Whisk or fork
6. Measuring cups and spoons
7. Salad toss or mixing spoon
8. Plastic wrap or lid for chilling
9. Vegetable peeler (optional for peeling cucumbers)
FAQ
Cucumber Vinegar Salad Recipe Substitutions and Variations
- White vinegar: Apple cider vinegar for a fruitier tang; rice vinegar for a milder, less acidic profile; lemon juice (use slightly less) for bright citrus acidity.
- Sugar: Honey or maple syrup in equal amounts for natural sweetness; agave syrup slightly less by volume; a sugar substitute like erythritol per package conversion.
- Red onion: Sweet onion or Vidalia for milder, sweeter flavor; shallot for a refined, delicate bite; thinly sliced scallion tops for a subtler onion note.
- Fresh dill: Fresh parsley for a clean, herbaceous lift; fresh tarragon for a slight anise note used sparingly; 1 teaspoon dried dill for every tablespoon fresh, rehydrated in the vinegar.
Pro Tips
– Slice the cucumbers as thin as you can, either with a mandoline or a very sharp knife. Thinner slices absorb the dressing better and give a crisp, delicate texture.
– Salt the cucumber slices lightly and let them sit in a colander for 10 to 15 minutes, then pat dry. This draws out excess water so the salad does not get watery while chilling.
– Make the dressing a little sweeter or tangier to taste before tossing everything. A tiny extra pinch of sugar rounds out the vinegar, while a splash more vinegar brightens the whole dish.
– Add the dill at the end and toss gently. Fresh dill loses its bright flavor if overworked or finely chopped too much, so add it just before chilling.
– For extra crunch and color, stir in thinly sliced radishes or a handful of toasted sunflower seeds right before serving. They keep the salad lively without changing the basic flavor.
Cucumber Vinegar Salad Recipe
I can never decide if this crisp cucumber vinegar salad is more Swedish or German, but I do know it disappears fast. Cool, tangy, and dotted with fresh dill, it is the simple side dish I keep coming back to.
4
servings
48
kcal
Equipment: 1. Chef knife
2. Cutting board
3. Large mixing bowl
4. Smaller bowl for dressing
5. Whisk or fork
6. Measuring cups and spoons
7. Salad toss or mixing spoon
8. Plastic wrap or lid for chilling
9. Vegetable peeler (optional for peeling cucumbers)
Ingredients
-
2 large cucumbers (about 1 pound), thinly sliced
-
1/2 cup white vinegar
-
1/4 cup cold water
-
2 tablespoons granulated sugar
-
1/2 small red onion, very thinly sliced (about 1/3 cup)
-
2 tablespoons fresh dill, chopped
-
1 teaspoon kosher salt
-
1/4 teaspoon freshly ground black pepper
Directions
- Thinly slice 2 large cucumbers and place in a large bowl.
- Very thinly slice 1/2 small red onion and add to the bowl.
- In a separate bowl whisk together 1/2 cup white vinegar, 1/4 cup cold water, and 2 tablespoons granulated sugar until the sugar dissolves.
- Stir in 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper to the vinegar mixture.
- Pour the vinegar dressing over the cucumbers and onions.
- Add 2 tablespoons chopped fresh dill and gently toss everything until evenly coated.
- Cover and chill in the refrigerator for at least 30 minutes to let flavors meld.
- Taste and adjust seasoning with more salt, sugar, or pepper if desired, then serve chilled.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 180g
- Total number of serves: 4
- Calories: 48kcal
- Fat: 0.1g
- Saturated Fat: 0.02g
- Trans Fat: 0g
- Polyunsaturated: 0.03g
- Monounsaturated: 0.02g
- Cholesterol: 0mg
- Sodium: 379mg
- Potassium: 200mg
- Carbohydrates: 12.6g
- Fiber: 1.1g
- Sugar: 8.4g
- Protein: 1.1g
- Vitamin A: 75IU
- Vitamin C: 5.9mg
- Calcium: 25mg
- Iron: 0.48mg
