A crisp and tangy side salad or snack, this easy cucumber onion salad takes only a few minutes to make and you can store it in your refrigerator for up to a month.
This recipe comes from my husband’s family. I was inundated with slicing cucumbers from the garden this summer. I pawned several off on my friends and family and still so many.
That’s when my husband told me of a recipe his grandmother used to make. He talked with such a sense of nostalgia that I knew I had stumbled into something. Some quick research and a phone call to one of the politest yet spunky great-grandmothers I have ever met, and here we are.
This easy cucumber salad recipe comes together quickly with just a few ingredients. A refreshing and tangy side salad it’s a great accompaniment to chicken, grilled meat, seafood and so much more!
What You Will Need
Here is an overview of the basic ingredients to make cucumber onion salad:
Cucumbers: The best cucumbers are pickling varieties as they don’t lose as much of their crispness over time. English cucumbers taste wonderful but won’t last as long. If your cucumbers have a thin skin, you don’t have to peel them. I would peel certain cucumber varieties with either a thick or tough outer skin.
Onions: You want a good sweet onion. For making ahead, I like to use vidalia onions. For quick prep, I sometimes use red onions for the color and milder flavor.
Sugar: Granulated or white sugar works great.
Garlic: Fresh cloves of garlic should be minced or you can use store bought minced garlic.
Optional: Red Pepper Flakes
How To Make Cucumber Onion Salad
- Prep: Slice or chunk the cucumber and thinly slice the onion.
- Dress: Stir all ingredients in a large mixing bowl and stir until the sugar dissolves.
- Marinate: Add the cucumber slices and onion to mason jar or other container of your choice (I used two 500ml mason jars). Pour the vinegar solution over the cucumbers so that they are submerged. Close and shake to coat the cucumbers. Marinate for a few hours before serving.
Quick Tip
Once prepped cover and refrigerate for an hour minimum. This salad is best served well chilled!
Serving and Storage Suggestions
Serving: A refreshing and tangy side salad it’s a great accompaniment to chicken, grilled meat, seafood and so much more! It’s great straight out of the jar, but I also sometimes mix up some Greek yogurt with a bit of fresh dill to serve as a sort of dressing.
Storing: Store in an airtight container in the refrigerator. The cucumbers should be stored submerged in the vinegar solution. How long this lasts depends on the type of cucumbers you use. English or store-bought cucumbers last about 3-4 days before they lose their crispness. However, pickling cucumbers can last up to a few months.
A few ways to tell if they have expired are changes in color or unpleasant smell, changes in brine texture, or bubbling in jar or bulging of the lid.
Looking for more simple, veggie-packed recipes? Check out some of these:
- Chickpea Salad with Vinaigrette
- Crunchy Asian Coleslaw with the Best Peanut Dressing
- Cilantro Corn and Black Bean Dip
- Zucchini Muffin Recipe
Frequently asked questions:
If you are following a low carb or low sugar diet, you can still enjoy this salad. Simply replace the sugar with equal parts Splenda or whatever ratio is equivalent for your sweetener alternative.
Any basic vinegar can be used for pickling such as white vinegar, apple cider, rice, or white wine vinegar. The flavor will be different, but some people prefer the different varieties. If you prefer apple cider vinegar, it will alter the color slightly. Avoid aged or distilled vinegars such as malt or balsamic in pickling.
Do you have a garden? How do you use extra cucumbers or other extra veggies? I would love to hear about them! Leave me a comment.
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Cucumber Onion Salad
Ingredients
- 3 cups Sliced or Chunked cucumbers *See note about varieties
- 1 cup sweet onion thinly sliced
- ¼ cups sugar
- 1 ½ cups white distilled vinegar
- 3 cups Water
- 2 cloves garlic minced
- dash Salt
- dash red pepper flakes Optional
Instructions
- In a bowl, add sugar, salt, vinegar, water, and garlic. Stir until sugar is dissolved.
- Add the cucumber slices and onion to mason jar or other container of your choice (I used two 500ml mason jars).
- Pour vinegar-garlic mixture over top to fill the jars. Close and shake or stir to coat all the cucumbers.
- Refrigerate overnight. Mixture is good for at least 1 month in the refrigerator.
Jo Ellen says
I use cucumbers in my green juice every day. Like you I was getting inundated with cucs during the summer and I wished I could save them to me through the winter. Organic cucs are $2-$3 each. Then I had and idea. Since I was turning them to liquid anyway, I threw some in my Ninja with some lemon juice and froze the juice! Genius! I now how great cucumber juice all winter. And it smells like summer when I open each bag.
Rachel says
That is a great idea! I will have to try it because I planted too many cucumbers this year.
Tressa says
Please I need help with this salad. I want to can my cucumber and onion salad but keep longer so I can give as gifts. Canning is no problem but I can’t find any recipe that say the jars of salad won’t last more than could months. Can you please help as my cucumbers are sitting on counter. Thanks
Rachel says
Oh no! Sorry, I have been on vacation for the fourth. Let me think. I love canning, but mostly tomatoes and some jams from my garden. Since the recipe contains so much vinegar, its acidic enough for old-fashioned canning, so keep it sealed and shelf stable. The main problem is that I don’t think that the cucumbers will survive boiling well, unless you use pickling cucumbers. Pickling cucumbers are firmer, but even then I have personally had a tough time getting a super crisp pickle like you find at the store. People tell me homemade pickles are different. You could try adding some pickling crisper and see if that helps, and then use a pickle method.
Brent says
My grandmother used to make this and I’ve been looking for a similar recipe. Thanks!