Cucumber Salad with Vinegar

5 from 1 vote

Crisp, tangy, and refreshing, my mom's marinated cucumbers come together in minutes for summer's perfect side dish!

Course Side Dish

Cuisine American

Keyword cucumber and vinegar recipe, cucumber salad, cucumber salad with vinegar, cucumbers in vinegar, cucumbers marinated, marinated cucumbers

Prep Time 10

Chilling Time 1

Total Time 1 10

Servings servings (about 1/2-cup each)

Calories 12kcal

2 seedless English cucumbers (or about 3 regular cucumbers), peeled if desired (about 1.75 lbs. or 6 cups total)
½ cup distilled white vinegar or apple cider vinegar
½ cup water
2 tablespoons sugar
1 teaspoon salt
¼ teaspoon ground black pepper
Chopped fresh dill or chopped fresh parsley, to taste

Slice the cucumbers very thinly and place them 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. I use a mason jar for this step because it's easy to shake the mixture vigorously so that the sugar and salt completely dissolve. Pour over cucumbers. Cover; chill at least one hour or overnight.
Drain cucumbers or serve with a slotted spoon.

Add thinly sliced shallots, red onions, or sweet onions to the salad. My mom has also added thinly sliced mini bell peppers, which provide a nice touch of color and sweet flavor.
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.