Cucumber Onion Salad Recipe
Introduction
This refreshing cucumber onion salad is a perfect side dish for warm days or any meal needing a light, tangy crunch. With a simple pickling brine and optional fresh dill, it’s easy to prepare and deliciously crisp.
Ingredients
- ½ cup white vinegar
- ¾ cup water
- 1 and ½ tsp. salt
- 1 Tbsp. + 2 tsp. sugar
- 1 large English cucumber, sliced into ¼-inch coins
- ¼ sweet onion, sliced thin
- 1 Tbsp. chopped fresh dill (optional)
Instructions
- Step 1: In a medium bowl, stir together vinegar, water, salt, and sugar until the salt and sugar dissolve completely. Transfer this mixture to a 9×13-inch baking dish.
- Step 2: Add the sliced cucumbers and onions to the baking dish and toss gently to coat with the vinegar mixture. Arrange the cucumbers with as little overlap as possible. Cover and refrigerate for 1½ to 2 hours.
- Step 3: Remove the baking dish from the refrigerator and uncover it.
- Step 4: Using a slotted spoon, transfer the cucumbers and onions to a serving bowl.
- Step 5: Drizzle a few tablespoons of the vinegar mixture over the salad before serving. Garnish with fresh chopped dill if desired.
Tips & Variations
- For a spicier version, add a few thin slices of jalapeño or a pinch of red pepper flakes to the vinegar mixture.
- If fresh dill isn’t available, fresh parsley or chives can add a nice herbal touch.
- Use a mandoline slicer to get evenly thin cucumber and onion slices for a more uniform salad.
- To make the salad less tangy, reduce the vinegar by 2 tablespoons and add more water.
Storage
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. The cucumbers will soften over time, so for best texture, enjoy it within the first day. Reheat is not necessary—serve chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cucumbers instead of English cucumbers?
Yes, regular cucumbers can be used, but peel them first to avoid bitterness and remove the seeds if they are large to keep the salad crisp and pleasant.
How long should the salad marinate for best flavor?
Allowing the salad to marinate for at least 1½ hours chills the cucumbers and lets the flavors meld nicely. You can refrigerate it up to 2 hours for a slightly stronger pickled taste.
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Cucumber Onion Salad Recipe
- Total Time: 2 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
This refreshing Cucumber Onion Salad features thinly sliced English cucumbers and sweet onions marinated in a tangy vinegar and sugar solution. Chilled for a few hours to let the flavors meld, this crisp and light salad is perfect as a side dish for summer meals or anytime you crave a cool, zesty crunch.
Ingredients
Pickling Solution
- ½ cup white vinegar
- ¾ cup water
- 1 and ½ tsp. salt
- 1 Tbsp. + 2 tsp. sugar
Salad
- 1 large English cucumber, sliced into ¼-inch coins
- ¼ sweet onion, sliced thin
- 1 Tbsp. chopped fresh dill (optional)
Instructions
- Prepare the Pickling Mixture: In a medium bowl, stir together the white vinegar, water, salt, and sugar until the salt and sugar are fully dissolved. Transfer this mixture to a 9×13-inch baking dish to create the base for marinating.
- Add Vegetables and Marinate: Add the sliced cucumbers and onions to the baking dish with the vinegar mixture. Toss gently to coat all slices evenly, then spread them out with minimal overlap for even marination. Cover the dish and refrigerate for 1½ to 2 hours to allow flavors to develop.
- Remove from Refrigerator: After the marination time, remove the baking dish from the refrigerator and uncover it, preparing the salad for serving.
- Transfer to Serving Bowl: Using a slotted spoon, carefully lift the cucumbers and onions from the liquid and transfer them into a serving bowl to avoid excess liquid.
- Finish and Garnish: Drizzle a few tablespoons of the reserved vinegar mixture over the salad for added tang and moisture. If desired, sprinkle chopped fresh dill on top for a fragrant and flavorful garnish before serving.
Notes
- For a crisper texture, use English cucumbers or Persian cucumbers as they have fewer seeds and thinner skin.
- Fresh dill is optional but adds a lovely herbal note; substitute with fresh parsley if preferred.
- You can adjust the sugar and salt amounts to taste for a sweeter or saltier salad.
- This salad keeps well refrigerated for up to 2 days but is best enjoyed fresh.
- To reduce some liquid in the salad before serving, drain cucumbers and onions on paper towels after marinating.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: cucumber salad, onion salad, easy salad, summer salad, refrigerator salad, marinated cucumbers
