Description
This easy Cucumber Vinegar Salad is made with thinly sliced cucumbers, red onion, and a sweet-tangy apple cider vinegar dressing. It is crisp, refreshing, and perfect for BBQs, potlucks, and simple summer dinners.
Ingredients
- 3 English cucumbers
- 1 red onion
- 1 cup apple cider vinegar
- 1/2 cup sugar, more or less to taste
- 1/2 cup water
- 1 teaspoon salt
- 1/4 teaspoon pepper, optional, to taste
Instructions
- Slice the cucumbers into thin slices.
- Cut the red onion in half, then slice it very thinly.
- Combine the sliced cucumbers and onions in a large bowl.
- In a separate medium bowl, whisk together the apple cider vinegar, sugar, water, salt, and pepper until the sugar dissolves.
- Pour the vinegar mixture over the cucumbers and onions. Stir until the vegetables are evenly coated in the dressing.
- Refrigerate for at least 20 minutes.
- Before serving, drain the liquid and transfer the salad to a serving bowl.
Notes
- Thin cucumber slices soak up the dressing best.
- English, Persian, garden, or regular slicing cucumbers all work well. Peel regular cucumbers if the skin is thick or waxy.
- Apple cider vinegar can be swapped with white vinegar, white wine vinegar, red wine vinegar, or rice vinegar.
- Adjust the sugar to make the salad sweeter or tangier, and add a little more water if the vinegar tastes too strong.
- Fresh dill, parsley, chives, tomatoes, feta, or red pepper flakes are easy add-ins.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: American