Made with three kinds of vinegar, this dill cucumber salad is deliciously briney 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.”
I hear the chanting of “CUKES! CUKES! CUKES” almost as loudly as “USA! USA! USA!” combined with a bunch of screaming at the TV during the final game of the World Cup. What an amazing ride that was!
From cucumber martinis to homemade bread and butter pickles and my crunch-a-licious Greek salad with avocado—and cucumbers, of course—these elongated melons are always around.
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. Please don’t report our non-eco-friendly behavior to the energy police. It’s simply a casualty of summer snacking and sometimes that short blast of cold air is exactly what the day calls for.
My husband is a fiend for cucumbers and while he’s known to eat a 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.
We’ve tried to grow 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.
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:
- Mixed cucumbers
- Red onion
- Kosher salt
- Granulated sugar
- Red wine vinegar
- White balsamic vinegar
- Cider vinegar
- Water
- Fresh dill
How to Make Cucumber Salad
Add the thinly sliced cucumbers to a bowl and sprinkle with salt and sugar. Set in the fridge for about an hour to brine the cukes.
Drain the cucumbers, then stir in the vinegars, water, sliced onion, and dill.
This cucumber salad is always on our BBQ menu, but it’s also dynamite on tuna fish or cottage cheese sandwiches. With potato chips. Because that’s how we lunch.
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. Persian, Kirby and lemon are just some of the kinds you can play with for color and texture. Or if you’re more daring than me, plant and harvest your own.
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.
Tips for Making the Best Cucumber Salad
Some prefer to skin their 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.
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.
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 comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats.
Dill Cucumber Salad
Made with three kinds of vinegar, this dill cucumber salad is deliciously briney and pairs nicely with your favorite barbecue mains.
Ingredients
- 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
Instructions
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
Craving more life balance, less stress, and better health? Check out my Nourished Planner, the daily planner to help create simplicity and under-schedule your life.
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Erica says
The ingredient list says mint, but should it be just dill?
Carrie says
Wondering the same thing…? Is it supposed to be “mint OR dill?” Or is it a type-o, and supposed to just be dill?
heidi says
Woops. Just dill. I was thinking about adding mint originally :) It would be a great addition.
Jill Kruse says
Where does one buy balsamic white vinegar? Can’t find it anywhere.
[email protected] n Dishes says
A cool cucumber salad is just what a summer bbq calls for. The vinegar dressing is perfect to serve with rich burgers and steaks! Have a great weekend.
Christine at Cook the Story says
cucumber salad is one of the highlights of summery foods. LOVE this!
kelley says
I love cucumber salads too- in any form with any dressing. The photos are gorgeous, as always. Have a great holiday weekend!
Kathy @ Olives and Garlic says
Heidi your cucumber salad is right up my alley. I make it all the time. It perfect with fish, or anything for that matter. Delicious.
Bri | Bites of Bri says
I love this cucumber salad and I just got a boatload of cucs from my granfather’s garden. This will totally be on our menu this weekend at some point.
Karen @ The Food Charlatan says
Heidi this salad is gorgeous! There is just something about cucumbers and vinegar that makes the world go round. I love all the pretty dill in this. And the white balsamic! Bring it on. Thanks so much for including my Cilantro cuke salad, you are sweet! After your salad I want to try that caprese up there. Yum!
Emily @ Life on Food says
All of these look so good. Pinned, pinned and pinned. I know I will be enjoying them all summer long.
Eileen says
Hooray for cucumber salads! My mom used to make a salad very much like this one when we were growing up, and everyone LOVED it because of the striking similarity to pickles. :) So good!
Laura (Tutti Dolci) says
I love cucumber salads, the dill in this sounds so good!
Gerry @ Foodness Gracious says
Cucumbers just so refreshing! Little Q had cucumber water recently and proclaimed to LOVE it :) Have a great 4th!
Alice // Hip Foodie Mom says
Heidi, this is the most beautiful dill cucumber salad I have ever seen! gorgeous! Have a great 4th!
heidi says
Thank you :) and you too!
Millie l Add A Little says
Looks awesome Heidi! Definitely want to try this out!
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Morgan - In Good Taste Mag says
This recipe looks delicious and simple enough to make! Saw this recipe on Pinterest and did not hesitate to pin it (: Thanks for sharing!
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dani o'brien says
When you say drain the cucumbers do you mean rinse off the salt and sugar?
Saraswati Mantra says
Oooo! This looks so good!
Danny says
My God! This was excellent! I can not believe this is delicious!
Blaine says
I picked beautiful cucumbers from the garden. Did the recipe. It was awful. Not sure how someone would enjoy this.
kristin says
Used your cucumber dill as the foundation idea of the one I made for dinner tonight! Added a 1/2 cup sour cream, lots of fresh black pepper, 3 tsp. of red wine vinegar and 2 tsp of Himalayan salt (fine) 2 heaping tsp of chopped fresh dill. Perfectly refreshing on this HOT & STEAMY summer’s day. YUM