Skip to Content

Cucumber And Onion Salad

Share this post

I’m a big fan of salads! And this cucumber and onion salad is my go-to snack meal whenever I’m craving something light and healthy.

As you all know I love Charleston, South Carolina. After spending a few days there I remember just how much I love southern food. A few of my favorite restaurants located there 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.

The cucumber and onion salad is in a sweet and tart vinegar based dressing. It takes about 5 minutes to put together and keeps well in the fridge for a few days. Some recipes say to peel the cucumber and well, we all know that I am lazy. I really like cucumber peels, 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.

What Does a Cucumber and Onion Salad Contain //

The beauty of a salad is that it is versatile and you can add or alter the ingredients according to your taste buds. This particular recipe contains cucumbers, onion (red or white), vinaigrette dressings and seasoning. However if you do wish to add any additional vegetables, feel free to do so. 

cucumber salad recipe

Is Cucumber and Onion Salad Healthy //

Cucumbers are one of the healthiest vegetables out there. They are often consumed to detoxify the body since they contain huge amounts of water. They are also rich in potassium and fibre. I do add sugar in this recipe, however if you want to swap that with a healthier alternative you can put honey or stevia.

Should you Peel Cucumbers //

I don’t usually peel my cucumbers because the peels have a high nutritional value. It is safe to have unpeeled cucumbers.  However, if you do want to peel the cucumbers for this recipe you can surely do so.

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 //

Step 1:

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

cucumber salad recipes

Step 2:

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

cucumber salad recipe

Step 3:

Generously season with salt and pepper.

cucumber salad recipe

Step 4:

Pour the cooled vinegar mixture over the cucumbers.

cucumber salad recipe

Step 5:

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

cucmber salad recipe

What Pairs Well With Cucumber and Onion Salad //

One of my favorite ways to eat this salad is as a side dish with either some kind of protein. When I make this salad I usually pair it with either my hot honey and gouda chicken sandwich, the sheet pan bbq chicken pizza or even sometimes with a chili like this butternut squash chili

cucumber salad recipe

How to Store Cucumber and Onion Salad //

If you have leftovers you can store them in an airtight container. Keep it refrigerated and it should be good to consume within 3-4 days. My recommendation would be to eat it ice cold out of the refrigerator. This salad is so refreshing on a hot day. Obviously it can be eaten at room temperature also, but eating it ice cold out of the fridge brings me back to my days of living in the South. Who am I to break tradition!

Cucumber Salad

Cucumber Salad

Yield: 6 to 8
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 1 hour
Total Time: 1 hour 20 minutes

Cucumber Salad - You will often find this cucumber and onion pickle on tables in Southern restaurants. I always have jars of this in my fridge in the summer. Serve ice cold.

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.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 96Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 41mgCarbohydrates: 23gFiber: 1gSugar: 21gProtein: 1g

All information and tools presented and written within this site are intended for informational purposes only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Shannon fick

Tuesday 1st of October 2019

I know it’s been a while since anyone posted but I just found this recipe online and I was wondering how long will it last in the refrigerator

bakedbree

Tuesday 1st of October 2019

About 3-4 days.

Jennifer Bilbro

Sunday 9th of February 2014

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!

bakedbree

Monday 10th of February 2014

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

Bakerdave

Sunday 14th of July 2013

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

bakedbree

Monday 22nd of July 2013

Glad to hear it!

Robin Visser

Sunday 9th of October 2011

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

bakedbree

Monday 10th of October 2011

Jealous! We really missed having a garden this year.

Tracy Little

Tuesday 5th of July 2011

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

Skip to Recipe