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Cucumber Vinegar Salad

A crisp, tangy cucumber and red onion salad tossed in a simple vinegar dressing and served chilled.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 39
Ingredients Equipment Method Notes

Ingredients
  

For the salad
  • 4 medium cucumbers thinly sliced
  • 1 medium red onion very thinly sliced
For the vinegar dressing
  • 3/4 cup white vinegar
  • 1/4 cup water
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground

Equipment

  • 1 Cutting board
  • 1 knife for thinly slicing vegetables
  • 1 large mixing bowl
  • 1 small bowl or measuring cup for whisking dressing
  • 1 whisk or spoon

Method
 

Prepare the vegetables
  1. Wash the cucumbers well. Peel if desired, then slice them into thin rounds. Thinly slice the red onion and place both in a large bowl.
Make the dressing
  1. In a small bowl or measuring cup, whisk together the white vinegar, water, sugar, salt, and black pepper until the sugar and salt are mostly dissolved.
Combine and chill
  1. Pour the dressing over the cucumbers and onions.
  2. Toss gently until everything is evenly coated.
  3. Cover and refrigerate for at least 30 minutes.
  4. Stir again before serving, then taste and adjust seasoning if needed.
  5. Serve chilled.

Notes

Slice the cucumbers and onion very thinly for the best texture. For a softer flavor, use apple cider vinegar. The salad is best served chilled and enjoyed within 2 days.