There are some recipes that feel like summer in a bowl, and this 3-ingredient cucumber onion salad is exactly that. It is a humble, "hard-times" recipe that my grandfather swore by every year, turning garden-fresh cucumbers and onions into a crisp, tangy treat that brightens up any meal. Best of all, it comes together in just minutes with a simple vinegar-salt brine.
To prepare this refreshing dish, start by slicing 4 medium garden cucumbers and 1 medium white onion into very thin rounds or half-moons. Place them into a clean, airtight container, mixing the onions through the cucumbers. In a small bowl, whisk together 1 cup of distilled white vinegar, 1 cup of cold water, and 1 tablespoon of salt until the salt is mostly dissolved. Pour this brine over your vegetables until they are covered, then seal the container and refrigerate for at least 1 hour before serving.
For the absolute best flavor and crunch, let the salad marinate for 4 to 6 hours or even overnight, giving the container a gentle shake whenever you think of it. This salad is the perfect companion for grilled burgers, hot dogs, brats, or even a simple side to meatloaf and baked chicken.
While the traditional recipe stays true to those three core ingredients, you can make small adjustments to suit your family’s tastes. If you prefer a milder bite, rinse your onions under cold water first, or use a sweeter variety like Vidalia. If the vinegar is too sharp, a teaspoon of sugar added to the brine can help soften the tang.
Remember to keep this salad refrigerated at or below 40°F (4°C) and enjoy it within 3 to 4 days while the vegetables are still at their freshest and crunchiest. Since this is a quick-pickling recipe, it is meant for refrigerator storage only and should not be canned.
What is your favorite meal to serve with a crisp, tangy cucumber salad? Let me know in the comments below!
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