Description
Cucumber Vinegar Salad is a light, crisp, and refreshing side dish that comes together in under 15 minutes. With thinly sliced cucumbers, sweet onion, a simple vinegar dressing, and fresh dill, this no-cook recipe is perfect for warm-weather meals, BBQs, and easy meal prep. It’s tangy, sweet, and completely addictive!
Ingredients
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2 English cucumbers (approx. 600g), thinly sliced
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1 small white onion (approx. 100g), thinly sliced into half rings
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½ cup (120ml) white vinegar
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4 tablespoons (12g) chopped fresh dill
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2 tablespoons (25g) granulated sugar
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½ teaspoon (2.5g) salt
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½ teaspoon (1.25g) black pepper
Instructions
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Thinly slice cucumbers and onions.
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In a large bowl, combine cucumbers, onion, and chopped dill.
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Add vinegar, sugar, salt, and pepper. Mix until cucumbers are evenly coated.
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Cover with plastic wrap and press gently with a weighted bowl.
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Chill in the refrigerator for at least 30 minutes (or longer for more flavor).
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Serve with a slotted spoon. Taste and adjust seasoning as needed.
Notes
Pressing the salad helps speed up flavor absorption.
Apple cider vinegar can be used for a fruitier taste.
If using dried dill, substitute 1 tsp for fresh.
Keeps up to 4 days in the fridge—flavor improves with time.
Use English cucumbers for less water and better crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American