Easy Apple Cider Vinegar Cucumber Salad

During the hot summer months, I’m always on the lookout for light, refreshing side dishes. This cucumber salad with apple cider vinegar has become my go-to when I need something quick and cooling for lunch or dinner. There’s something so satisfying about the crisp crunch of fresh cucumbers mixed with a tangy vinegar dressing.

I started making this salad a few years ago when my garden was overflowing with cucumbers, and now it’s a regular at our family meals. It takes just minutes to throw together, and the longer it sits, the better it tastes. Plus, it’s one of those dishes that goes with practically everything – from grilled chicken to sandwiches.

What I really love about this recipe is how simple the ingredients are. You probably have most of them in your kitchen right now. And if you’re trying to eat healthier like I am, this salad is a great way to add more vegetables to your meals without a lot of fuss.

What Kind of Cucumbers Should I Use?

For this refreshing salad, you’ve got several great cucumber options to choose from. English cucumbers (the long ones wrapped in plastic) are a fantastic choice since they have fewer seeds and a thinner skin, though regular garden cucumbers work perfectly well too. If you’re using regular cucumbers, you might want to remove the seeds if they’re large, since they can make your salad watery. Just make sure whichever type you pick is firm and bright green, without any soft spots or yellowing. For the crispiest results, try to choose cucumbers that feel heavy for their size and give them a good rinse before slicing – even if you plan to peel them.

Options for Substitutions

This refreshing cucumber salad is pretty flexible with substitutions. Here’s what you can swap:

• Apple cider vinegar: If you’re out of apple cider vinegar, you can use rice vinegar, white wine vinegar, or regular white vinegar. Just note that white vinegar is stronger, so start with a bit less and adjust to taste.
• Sweet onion: Red onion works great here too, or try using shallots for a milder flavor. If using regular yellow onions, soak them in cold water for 10 minutes first to reduce their sharp bite.
• Grapeseed or light olive oil: Any neutral-tasting oil will work well – try avocado oil, canola oil, or even regular olive oil. Just avoid oils with strong flavors like sesame or coconut oil.
• Natural cane sugar: Regular white sugar works perfectly fine, or try honey or maple syrup for a different sweetness. Start with a little less since liquid sweeteners can be more concentrated.
• Cucumbers: English cucumbers or Persian cucumbers are great alternatives – they’re actually even better since they have fewer seeds. No need to peel English cucumbers if you don’t want to.

Watch Out for These Mistakes While Making

The biggest mistake when preparing cucumber salad is skipping the crucial salt-and-drain step – salting your cucumber slices and letting them sit for 30 minutes helps remove excess water, keeping your salad crisp instead of watery. Another common error is adding the dressing while the cucumbers are still wet; make sure to pat them completely dry with paper towels after draining to help the vinaigrette stick better to the vegetables. The timing of when you dress your salad matters too – while it needs about 30 minutes for the flavors to develop, leaving it for more than 2 hours can result in soggy cucumbers that have lost their refreshing crunch. For the best flavor balance, taste and adjust the vinegar-to-oil ratio before serving, as different apple cider vinegars can vary in acidity levels.

What to Serve With Cucumber Salad?

This light and tangy cucumber salad makes a perfect side dish for summer grilling – it goes especially well with hamburgers, grilled chicken, or BBQ ribs. The cool, crisp cucumbers and zingy apple cider vinegar help balance out heavier, smoky foods from the grill. For an easy weeknight dinner, serve it alongside some pan-seared salmon or next to a simple roasted chicken. I also love pairing this salad with spicy foods like buffalo wings or Nashville hot chicken since the cool cucumbers help tame the heat.

Storage Instructions

Keep Fresh: This cucumber salad gets even better after it marinates! Pop it in an airtight container in the fridge, where it’ll stay crisp and flavorful for up to 3 days. The cucumbers will continue to release water and become more pickled over time, which many people actually prefer.

Make Ahead: Want to prep this salad in advance? You can slice the cucumbers and onions up to a day ahead and keep them separate from the dressing. When you’re ready to serve, just combine everything and give it about 30 minutes to marinate. This way, you’ll get that perfect balance of crunch and tang!

Drain & Serve: If you notice excess liquid collecting at the bottom of your container after storage, just drain it off before serving. Give the salad a quick toss, and it’ll be ready to enjoy. You might want to taste and adjust the seasonings since the flavors tend to mellow over time.

Preparation Time	10-15 minutes
Cooking Time	0-5 minutes
Total Time	40-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 2-5 g
• Fat: 25-30 g
• Carbohydrates: 30-35 g

Ingredients

For the salad:

• 1/4 to 1/2 tsp salt
• 3 medium cucumbers
• 1/3 cup sweet onion (finely chopped for better flavor distribution)

For the dressing:

• 1/8 tsp salt
• 1/8 tsp pepper
• 1/2 cup apple cider vinegar (Bragg’s is a great choice)
• 3 to 4 tbsp mild-flavored oil (like grapeseed or sunflower oil)
• 1 to 2 tbsp natural cane sugar

Step 1: Prepare the Cucumbers and Onions

Place cucumber slices into a large bowl.

Add salt and stir well to ensure the salt is evenly distributed over the cucumber slices.

Add the diced onions and gently toss them together.

Cover the bowl and place it in the fridge for at least 10 minutes.

This resting period allows the salt to draw water and enhance the flavor of the cucumbers.

Step 2: Make the Brine

In a mason jar, combine apple cider vinegar, oil, sugar, salt, and pepper.

Seal the jar with a tight-fitting lid and shake vigorously until all the ingredients are well combined.

Alternatively, you can whisk these ingredients together in a bowl to create the brine mixture.

Step 3: Combine Cucumbers and Brine

Remove the cucumber and onion mixture from the refrigerator.

Pour the prepared brine over the cucumber slices, stirring gently to ensure all the cucumbers are submerged in the brine.

This maximizes the flavor infusion.

Step 4: Chill and Serve

For the best flavor, chill the cucumber mixture in the refrigerator for at least 30 minutes prior to serving.

This step is highly recommended, although optional, to enhance the flavor and allow the cucumbers to absorb the brine.

Once chilled, serve your vinegar cukes and enjoy their refreshing taste!