There are few things more refreshing on a hot day than a chilled cucumber vinegar salad. It’s tangy, slightly sweet, and perfectly crisp—the kind of dish you crave when the sun is high and dinner needs to be simple yet satisfying. With its bright flavors and quick prep time, this quick pickled salad is a go-to for any warm-weather gathering.
Whether you’re hosting a barbecue, making a weeknight dinner, or need a refreshing summer side to complement heavier dishes, this dill cucumber salad will earn its spot on the table every time.
Why You’ll Love This Cucumber Vinegar Salad
This recipe hits all the right notes: it’s light, flavorful, and ridiculously easy to make. The vinegar and sugar create a quick pickling effect, giving the cucumbers and onions a zesty crunch that pairs perfectly with grilled foods. Fresh dill adds a layer of brightness that takes it from basic to unforgettable. Best of all? It tastes even better the next day.
What You’ll Need:
- 2 English cucumbers, thinly sliced (about 500 g)
- 1 small white onion, thinly sliced into half rings (about 100 g)
- ½ cup white vinegar (120 ml)
- 4 tablespoons fresh dill, chopped (8 g)
- 2 tablespoons granulated sugar (25 g)
- ½ teaspoon salt (2.5 g)
- ½ teaspoon black pepper (1 g)
How to Make It:
- Slice cucumbers thinly using a sharp knife or mandoline.
- Cut the onion in half and slice into thin half rings.
- In a large mixing bowl, combine cucumbers, onions, and dill.
- Pour in vinegar and sprinkle with sugar, salt, and pepper.
- Toss well to coat everything evenly.
- Cover with plastic wrap. Place another bowl inside the salad and add a can or jar on top for light pressure.
- Refrigerate for at least 30 minutes, or overnight for a deeper flavor.
- Serve cold with a slotted spoon to drain excess liquid. Adjust salt and pepper to taste.
Olivia’s Tips for Maximum Flavor
- Use English cucumbers for their thin skins and less bitterness.
- Don’t skip the chill time! It helps the vinegar mellow and infuse.
- Want a hint of spice? Add a pinch of red pepper flakes.
- Make a double batch—it disappears fast and keeps well in the fridge.
From My Summer Kitchen to Yours
This cucumber vinegar salad started as a clean-out-the-fridge idea on a muggy afternoon. I had cucumbers, dill, and a white onion begging to be used. A quick toss in vinegar and sugar later, and I had a salad that my family couldn’t stop eating. Now, it’s a staple in our summer meal rotation—light, bright, and always welcome.
Perfect Pairings
Serve this refreshing summer side with grilled chicken, burgers, or BBQ ribs. It also pairs beautifully with salmon, pulled pork sandwiches, or as a topping on grain bowls. Basically, if it’s on your summer table, this salad should be too.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. The cucumbers will soften slightly but keep their flavor. Drain excess liquid before serving and season to taste if needed.
FAQs
Can I use dried dill?
Yes, but use about one teaspoon. Fresh dill gives the best flavor, though.
Is this a true quick-pickled salad?
It is! The vinegar and sugar act fast to give you that pickled flavor in under an hour.
Can I add other vegetables?
Absolutely. Thinly sliced radishes, bell peppers, or even carrots would be great.
Do I need to peel the cucumbers?
Nope! English cucumbers have tender skin that’s perfect as-is.
A Fresh, Flavorful Finish to Any Summer Meal
Cucumber vinegar salad is crisp, tangy, and totally satisfying. It’s the ultimate refresher when the heat is on and your dinner needs a light, punchy side. Give this dill cucumber salad a try and watch it become your new warm-weather go-to.
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Tangy, Crisp, and Bursting with Freshness: This Cucumber Vinegar Salad is a Summer Essential
- Total Time: 40 minutes (including chill time)
- Yield: 4 servings 1x
- Diet: Vegan
Description
This cucumber vinegar salad is a crisp, tangy, and lightly sweet summer side made with thin-sliced cucumbers, onions, and fresh dill tossed in a simple vinegar-sugar brine. It’s refreshing, easy to make, and pairs perfectly with grilled meats, sandwiches, or any summertime meal. The quick pickling process infuses it with bold flavor while keeping things light and crunchy.
Ingredients
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2 English cucumbers, thinly sliced (about 500 g)
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1 small white onion, thinly sliced into half rings (about 100 g)
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½ cup white vinegar (120 ml)
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4 tablespoons fresh dill, chopped (8 g)
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2 tablespoons granulated sugar (25 g)
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½ teaspoon salt (2.5 g)
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½ teaspoon black pepper (1 g)
Instructions
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Slice cucumbers and onions thinly using a mandoline or sharp knife.
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Add cucumbers, onions, and dill to a large bowl.
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Pour in vinegar and sprinkle with sugar, salt, and pepper.
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Toss thoroughly to coat.
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Place plastic wrap over the bowl. Add a smaller bowl on top and a can/jar to apply gentle pressure.
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Chill in the fridge for at least 30 minutes (overnight for deeper flavor).
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Serve with a slotted spoon to remove excess liquid. Adjust seasoning to taste.
Notes
Use English cucumbers for the best crunch and minimal seeds.
Chill time enhances flavor and texture—don’t skip it.
Add red pepper flakes for a spicy kick.
Makes a great topping for bowls or sandwiches.
Keeps well for 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook, Pickled
- Cuisine: American