Made with three kinds of vinegar, this quick and easy cucumber salad with dill is deliciously tangy and pairs nicely with your favorite barbecue mains.
Easy Cucumber Salad with Vinegar
In our house, when it comes to cucumbers the mantra is “the more, the better.”
So, when it heats up outdoors, we keep it cool inside thanks to the constant opening of the refrigerator door to dip into our favorite—and insanely easy—vinegar cucumber salad. My husband is a fiend for cucumbers and while he’s known to eat cucumbers sprinkled with salt in the same fashion others eat bananas, this quick cucumber salad has made its way into his heart, and his cuke-obsessed belly.
What’s in This Cucumber Dill Salad?
This cucumber salad is essentially cucumbers and onions in vinegar — three kinds of vinegar, to be precise. Here’s what you need to make the tangy cucumber salad dressing and the rest of the salad:
- Use a mix of cucumbers, or just one variety if that’s what you have
- Red onion
- Kosher salt
- Granulated sugar
- Red wine vinegar
- White balsamic vinegar
- Cider vinegar
- Fresh dill
What Type of Cucumber Should I Use?
The farmer’s market is a grand place to start this salad thanks to the plethora of varietals you’re sure to encounter. The list of cucumbers below are just some of the kinds you can play with for color and texture. Choose thin skinned cucumbers that will absorb the vinegar quickly.
We’ve tried growing cucumbers ourselves, but for one reason or another they are never a success. So I leave the cucumber growing to the professionals and put my cucumber talents where they do best: eating them.
- Persian cucumbers
- Kirby cucumbers
- Japanese cucumbers
- Lemon cucumbers
- English cucumbers
Because they have a thick, tough skin, and take longer to marinate, avoid using pickling cucumbers in this salad.
How to Make Cucumber Salad
Keep your cucumber slices consistently thin. To make easy work and the same size slices, I use my handheld mandoline for slicing the cucumbers and the onion.
Do a quick cucumber salt and sugar brine. Add the thinly sliced cucumbers to a bowl and sprinkle with salt and sugar. So the cucumbers keep their snap and the vinegar dressing doesn’t get diluted, refrigerate the cucumbers for about an hour to brine and release excess water.
Drain the cucumbers, then dress. Drain the cucumbers, then stir in the vinegars, water, sliced onion, and dill. The heat of the onion will mellow in the vinegar solution as well.
Tips for Making the Best Cucumber Salad
Should you skin the cucumbers? For this recipe, I left the skin intact since the cucumbers become a bit thin and I feel like the skin gives a nice color to the dish. Plus, I can quickly discern which seeded orb to pick up next!
Salting and sugaring the cucumbers is key to this recipe. This serves as a quick brine, pulling the moisture from the cucumber slices giving each one a little snap and crispness in each bite. I place a plastic colander in the bowl (I love these bowls for this) and the water drains straight away as they sit in the refrigerator.
Thinly slice the red onion. I like my red onions sliced thinly so I can have a bit of onion with each cucumber bite and don’t taste just onion. If you prefer a thicker bite, consider slicing the onions into batons to give a different shape to all of the circles in the bowl.
How Long Does Cucumber Salad Last?
This vinegar cucumber salad will last up to 1 week in the fridge. Note that the onions and cucumbers will soften over time.
More Cucumber Recipes You Need to Try
- Sweet and Sour Asian Pickled Cucumbers
- Thai Chicken and Cucumber Salad
- Tomato, Avocado, Cucumber, & Onion Salad
- Creamy Cucumber Salad
- Crunchy Asian Cucumber Watermelon Salad
If you make this recipe, please let me know! Leave a star rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
EASY Cucumber Salad with Dill
Made with three kinds of vinegar, this dill cucumber salad is deliciously tangy and pairs nicely with all of your favorite barbecue mains.
- 1 pound cucumbers (like English cucumbers, cocktail cucumbers, and garden cucumbers), sliced into ¼ inch rounds
- ½ red onion , peeled and thinly sliced
- 2 teaspoons kosher salt
- 2 teaspoons granulated sugar
- 2 teaspoons red wine vinegar
- 2 teaspoons white balsamic vinegar
- 2 teaspoons cider vinegar
- ½ cup water
- ¼ cup fresh dill leaves , chopped
Combine the sliced cucumbers in a colander set inside a medium size bowl and sprinkle with the salt and sugar. Place in the refridgerator for about 1 hour.
Drain the cucumbers. Add the onion, vinegars, water and dill.
Serve or refrigerate. The cucumbers will become more pickled as they sit.
More Easy Summer Sides You’ll Love
- Greek Pasta Salad with Cucumbers and Artichoke Hearts
- How to Make the Best Creamy Coleslaw
- Asian Ramen Noodle Salad
- German Potato Salad
- Classic Shrimp Macaroni Salad
We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.
This post is in partnership with Kroger. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.