This vinegar cucumber salad made with a seedless English cucumber, thinly sliced onions, white vinegar, and fresh dill. The perfect crisp side dish or toppings for sandwiches.
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I make this delicious cucumber salad often, especially during the summer. It’s simply delicious, crispy and tangy. Yummy.
It’s the perfect side dish for a bbq, parties, or weeknight dinner. Plus so easy to make right in a deli container or jar.
Ingredients
Cucumbers- Seedless English Cucumbers or Persian cucumbers are best.
Onions- Thinly sliced red, white, or sweet onions.
Vinegar - White vinegar is the classic choice, but any would be delicious.
Seasonings - Fresh dill, sugar, salt, and pepper. Dried dill can be substituted.
Popular Mix In’s
If you would like to add some extra vegetables and spices check out these delicious options.
- Tomatoes
- Jalapeños
- Fresh Garlic
- Ranch Seasoning
- Lemon Pepper Seasoning
- Shredded Carrots
- Bell Peppers
- Chives
- Italian Parsley
- Red Pepper Flakes
- Garlic and Onion Powder
Storage
Homemade vinegar cucumber salad should be stored in an airtight container or deli container for up to a week in the refrigerator.
How To Make Vinegar Cucumber Salad Step By Step
1. In a deli container or mixing bowl add sliced cucumbers and onions.
2. Top with white vinegar, salt, pepper, and dill.
3. Shake the deli container or toss in mixing bowl. Taste and adjust the seasonings.
4. Can be enjoyed immediately, if you prefer crisp cucumbers. If you prefer the quick pickled method, refrigerate for 1-2 hours. It really allows the flavors to meld together well. Enjoy.
Cucumber Salad Recipes
Check out these popular deli style cucumber salad recipes.
- Creamy Cucumber Salad - So creamy and delicious.
- Asian Cucumber Salad - Viral recipe & oh so tasty.
- Sushi Cucumber Salad - Deconstructed California Roll
Classic Vinegar Cucumber Salad
Equipment
- Deli Container or Airtight Container
- Mandolin or Knife & Cutting Board
- Measuring Tools
- Mixing Bowl optional
Ingredients
- 1 English Cucumber, sliced thinly (about ¼ inch)
- ¼ cup Red or White Onion, sliced thinly (about ¼ inch)
- 1 ½ tablespoon White Vinegar
- ½ teaspoon Fresh Dill or Dried
- 2 teaspoon Sugar
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- In a deli container or mixing bowl add cucumbers and onions.
- Top with vinegar, salt, pepper, and dill.
- Shake the deli container or toss in a mixing bowl. Taste and adjust the seasonings. It can be enjoyed immediately, if you prefer crisp cucumbers.
- If you prefer the quick pickled metho, refrigerated for 1-2 hours. It really allows the flavors to meld together well. Enjoy.
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