Cucumber Salad with Vinegar

5 from 1 vote

Mom's recipe for Cucumber Salad with Vinegar is a healthy and easy side dish to pair with any summer meal!

Course Side Dish

Cuisine American

Keyword cucumber salad, cucumber salad with vinegar, marinated cucumbers

Prep Time 10

Cook Time 0

Chilling Time 1

Total Time 1 10

Servings servings (about 1/2-cup each)

Calories 12kcal

Author Blair Lonergan

2 seedless English cucumbers (or about 3 regular cucumbers), peeled if desired (about 1.75 lbs. or 6 cups total)
1/2 cup white vinegar or apple cider vinegar
1/2 cup water
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon pepper
Chopped fresh dill or chopped fresh parsley, to taste

Slice cucumbers very thinly and place in a large bowl. I like to use a mandoline to keep the slices even and to make the process very fast, but you can just use a knife if you prefer.
In a separate small bowl or in a jar, whisk or shake together vinegar, water, sugar, salt, pepper and herbs. Pour over cucumbers. Cover; chill at least one hour or overnight. Drain cucumbers and serve!

Optional additions to the salad: you can add thinly sliced shallots, red onions, or sweet onions to the salad. My mom has also added thinly sliced mini sweet bell peppers, which add a nice touch of color.
Prep ahead! You need at least 1 hour to chill this salad, but you can prepare it far in advance, as necessary.
How long can you keep cucumbers in vinegar? The cucumber salad will stay fresh in the refrigerator for at least 1 week. The cucumbers will get softer as they sit, but they'll still be good!
Exact nutrition information is difficult to calculate, since most of the dressing is drained off before consumption. For purposes of calculating nutrition facts, I assumed that 1/2 of the dressing is consumed, while the other half is drained.