When the garden starts turning out more cucumbers than a family can count, this simple cucumber vinegar salad is one of the first bowls to land on the table. It is the kind of old-fashioned summer dish that has been passed around Midwestern kitchens for generations, made with just a few plain ingredients and a little patience while everything chills and mingles. The result is crisp, cool, and bright, with that sharp vinegar bite that somehow makes a hot day feel a little easier to bear.
Serve this salad alongside fried chicken, hamburgers, grilled pork chops, barbecue, or a plate of pinto beans and cornbread. It is especially nice with rich or smoky foods because the tangy cucumbers cut through heavier dishes so well, and a slice of tomato or a scoop of potato salad on the side makes it feel like a full summer supper.
3-Ingredient Cucumber Vinegar Salad
Servings: 4
Ingredients
2 large cucumbers, thinly sliced
1 small onion, thinly sliced into rings
1 cup white vinegar
1/2 cup cold water
2 tablespoons granulated sugar
1 teaspoon salt
1/4 teaspoon black pepper
Directions
1. Wash the cucumbers well, then slice them thin. Peel the onion and slice it into very thin rings or half-moons.
2. Place the sliced cucumbers and onion in a medium bowl and toss them together gently.
3. In a small bowl or measuring cup, stir together the vinegar, cold water, sugar, salt, and black pepper until the sugar is mostly dissolved.
4. Pour the vinegar mixture over the cucumbers and onions, pressing them down lightly so the slices are covered in the brine.
5. Cover the bowl and refrigerate for at least 1 hour before serving, giving it a stir once or twice if you think of it. Serve cold.
Variations & Tips
Sweeter salad: If you grew up with a sweeter cucumber salad, add another tablespoon or two of sugar to soften the sharpness of the vinegar.
Salt the cucumbers first: For an even crisper texture, sprinkle the sliced cucumbers with a little salt and let them sit in a colander for 20 to 30 minutes before mixing the salad. Drain off the extra moisture, then continue with the recipe.
Use garden vinegar: Plain white vinegar gives the most traditional flavor, but apple cider vinegar makes a fine version too, with a slightly gentler tang and a little old-time sweetness of its own.
Add fresh herbs: A little chopped dill or parsley is not part of the strict three-ingredient spirit, but it sure is good if you have some growing nearby and want a fresher finish.