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Cucumber Salad

This week I have been talking about how much I love Charleston, South Carolina. After spending a few days there I remember just how much I love the food. A few of my favorite places serve this cucumber salad when you sit down and look over your menu. Hominy Grill on Rutledge and Jestine’s Kitchen on Meeting Street come to mind. We had a bridal luncheon at a cute restaurant in Isle of Palms and a few of my friends ordered a side of cucumber salad but it came to the table in a creamy buttermilk dressing. That is just not right! The cucumber salad that I know and love is in a sweet and tart vinegar based dressing. This salad is cold and refreshing. It takes about 5 minutes to put together and keeps well in the fridge for a few days. I find myself grabbing a cuke everytime I open the fridge.

Some recipes say to peel the cucumber and well, we all know that I am lazy. I really like cucumber peel, but if you are so inclined, please peel your cucumbers. This is a perfect side dish for a picnic, barbecue, or just to keep around to snack on.

cucumber salad recipe4 cucumbers (I used one large English cucumber)
1 small onion sliced thinly (red or white)
1 cup white vinegar
1/2 cup water
3/4 cup white sugar
2 Tablespoons chopped fresh dill
salt and pepper to taste

cucumber salad recipesPut the vinegar, sugar, and water in a saucepan and bring to a boil. Set aside to cool.

cucumber salad recipeSlice the cucumbers and onions. Add them to a bowl with the fresh dill. The dill is what makes this salad so good.

cucumber salad recipeGenerously season with salt and pepper.

cucumber salad recipe Pour the cooled vinegar mixture over the cucumbers.

cucmber salad recipeGive it a stir and put it in the fridge until cold. Marinate for at least an hour.

cucumber salad recipeThese are best eaten ice cold out of the refrigerator. They are so refreshing on a hot day. Obviously they can be eaten at room temperature also, but eating them ice cold out of the fridge brings me back to my days of living in the South. Who am I to break tradition?

Print

Cucumber Salad


Ingredients

  • 4 cucumbers (I used one large English cucumber)
  • 1 small onion sliced thinly (red or white)
  • 1 cup white vinegar
  • 1/2 cup water
  • 3/4 cup white sugar
  • 2 Tablespoons chopped fresh dill
  • salt and pepper to taste

Instructions

  1. Put the vinegar, sugar, and water in a saucepan and bring to a boil. Set aside to cool.
  2. Slice the cucumbers and onions. Add them to a bowl with the fresh dill. The dill is what makes this salad so good.
  3. Generously season with salt and pepper.
  4. Pour the cooled vinegar mixture over the cucumbers.
  5. Give it a stir and put it in the fridge until cold. Marinate for at least an hour.

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  1. Deanna

    May 23rd, 2010 at 10:08 am

    My mom makes this same salad, except she uses rice wine vinegar and almost no sugar. We do make a cucumber salad that has a sour cream dressing as a nod to our Eastern European roots. Buttermilk just seems weird though.

  2. M.

    May 23rd, 2010 at 5:24 pm

    this salad looks and sounds amazing…great side dish to all kinds of meats….I will definitely try it!

  3. Brenda Bisharat

    May 23rd, 2010 at 8:19 pm

    After tasting this the other day, I was hoping you would share the recipe. I had some on a tuna sandwich…..YUM, YUM!

  4. Maria

    May 24th, 2010 at 11:20 am

    I love how simple and fresh this salad is!

  5. Throckmorton Jones

    May 25th, 2010 at 12:27 am

    Maybe a silly question, but can you even taste the vinegar? I can’t stand the stuff, but I once had a salad at someone’s house and it sounds like this might have been it. It was just as you described it.

  6. bakedbree

    May 25th, 2010 at 1:00 am

    you can taste the vinegar, but it is also pretty sweet. It might be the perfect recipe to try to challenge your taste buds.

  7. ELBSeattle

    May 25th, 2010 at 12:44 am

    I have made this before, but without all that sugar. I use more like 1/4 cup. I want to make this RIGHT NOW.
    My mom used to make the sour cream cucumber salad that Deanna mentioned. Dang. I haven’t had that since I was a kid . . .

  8. bakedbree

    May 25th, 2010 at 1:00 am

    I like the sweetness of the dressing so I stick with the tradional southern way of making it. I could eat this every day.

  9. Throckmorton Jones

    May 25th, 2010 at 5:33 am

    Thanks Bree. I bookmarked the page and will come back to it one of these days to give it a try.

  10. marla {family fresh cooking}

    May 26th, 2010 at 7:32 pm

    What a refreshing looking cucumber salad. Beautiful colors and presentation. xo

  11. Mary

    May 27th, 2010 at 7:21 pm

    This was awesome. I made it with my mom tonight for a light, summery, crunchy salad/side. Great job!

  12. bakedbree

    May 29th, 2010 at 12:55 pm

    so glad that you liked it!

  13. Throckmorton Jones

    May 29th, 2010 at 2:49 am

    I made this tonight with a few changes. I cut the sugar down to 1/2 a cup, and only used 1/2 a cup of vinegar, and also added tomatoes. No dill as I couldn’t find any fresh. It was just sweet enough to satisfy my sweet tooth, but not so sweet as to be overpowering.

    I think next time I would go ahead and do the whole amount of vinegar, and cut the sugar down a bit more, but it was definitely good. Thanks again for sharing!

  14. swine

    June 1st, 2010 at 2:49 pm

    Think I’ll substitute the sugar with splenda and see what happens. Looks pretty yummy!

  15. bakedbree

    June 3rd, 2010 at 9:58 pm

    Let me know how it goes.

  16. Mama__B

    June 9th, 2010 at 9:49 am

    Sounds good (with less sugar). I wonder what other herbs would work well? I don’t have dill, but I do have Thai basil, and I have oregano, which I love with cukes.

  17. bakedbree

    June 9th, 2010 at 9:54 pm

    basil sounds good. Chives might be good too.

  18. Maia

    June 10th, 2010 at 6:05 am

    I made it with the 3/4 c sugar and it was too sweet for my fiancee and I – I guess that part is more of a personal preference. My mum made this when I was growing up but she would cut the cucumbers into paper thin slivers. Thanks for reminding me about this great summer salad.

  19. Deirdre

    August 4th, 2010 at 9:17 am

    I LOVE this recipe, Bree! I use it to make pickles on a regular basis… in fact, I will likely never buy pickles at the store again! Thanks!

    ps I use Splenda with the recipe (and all of my baking) and it’s great!

  20. bakedbree

    August 6th, 2010 at 1:12 pm

    I am glad that you like this recipe. I love it. I made bread and butter pickles that other day that were crazy good. Can’t wait to share those.

  21. James Corrill

    May 30th, 2011 at 12:20 pm

    I have been making this alot lately. One of those recipes that I use to have a lot when I was a kid but for some reason, it fell to the wayside later in life. Brings back good memories of summer picnics and family reunions.

  22. bakedbree

    May 30th, 2011 at 4:48 pm

    I am happy to hear that you making it again. I am glad that it brings back happy memories.

  23. Amy ~ Eat. Live. Laugh. Shop.

    June 10th, 2011 at 2:48 pm

    Addicting! This is my second time to make this this summer! I’m packing it in little mason jars for a picnic on the beach tomorrow — it will so refreshing!

  24. bakedbree

    June 10th, 2011 at 7:32 pm

    I love these, I cannot wait to get some cukes from the farmers market. Perfect for a picnic on the beach.

  25. Tracy Little

    July 5th, 2011 at 2:07 pm

    Bring on the summer, as I will definitely be making this.

  26. Robin Visser

    October 9th, 2011 at 9:07 pm

    I have an abundance of lemon cucumbers from my garden. I think I will try this recipe with them.

  27. bakedbree

    October 10th, 2011 at 12:11 am

    Jealous! We really missed having a garden this year.

  28. Bakerdave

    July 14th, 2013 at 1:59 pm

    I added fresh cauliflower and black olives to this as well… everyone sure did like it

  29. bakedbree

    July 22nd, 2013 at 7:14 pm

    Glad to hear it!

  30. Jennifer Bilbro

    February 9th, 2014 at 3:40 pm

    Hi Bree! Stumbled across this recipe today and just happened to see your Charleston reference (where I live!). I grew up with both types of this cucumber salad – my husband prefers the creamy one, but I like this one better. How long do you think these will keep in the fridge? Thank you!

  31. bakedbree

    February 10th, 2014 at 9:13 am

    Probably 3-4 days? Love Charleston. It holds a very special place in my heart.

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