Cucumber Salad

4.6
(1,352)
1,023 Reviews
88 Photos

This cucumber salad is refreshing and delicious! A sweet and sour dressing is poured over thinly sliced cucumbers to ensure the best flavor. The salad can be served chilled or at room temperature.

Submitted by JSCHMAND
Updated on October 18, 2023
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Prep Time:
10 mins
Cook Time:
5 mins
Additional Time:
1 hr
Total Time:
1 hr 15 mins
Servings:
8
Jump to Nutrition Facts

Cool off with this refreshing cucumber salad recipe. 

How to Make Cucumber Salad

Making cucumber salad at home couldn’t be easier. You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Cucumber Salad Ingredients

These are the ingredients you’ll need to make this homemade cucumber salad recipe: 

  • Cucumbers: Start with four thinly sliced cucumbers. 
  • Onion: A thinly sliced white onion lends flavor and texture. 
  • Vinegar: A cup of white vinegar gives the cucumber salad a bright flavor. 
  • Sugar: White sugar lends subtle sweetness.
  • Water: You’ll need ½ cup of water. 
  • Dill: Dried dill takes the flavor up a notch. 


How to Make a Cucumber Salad

You’ll find the full, step-by-step recipe below – but here’s a brief overview of what you can expect when you make this cucumber salad:

  1. Toss the cucumber and onion slices together. 
  2. Boil the vinegar, water, and sugar. 
  3. Pour the vinegar mixture over the cucumbers and onions. 
  4. Stir in the dill and let marinate before serving. 

Can You Make Cucumber Salad Ahead of Time? 

Yes! Making the cucumber salad ahead of time will allow the ingredients to meld, resulting in a bolder flavor. You can prepare the recipe up to two days in advance – store it in an airtight container in the refrigerator until you’re ready to serve. 

How to Store Cucumber Salad 

While the flavor will strengthen with time, the cucumbers will lose their crispness after a few days. You can store leftovers in an airtight container in the refrigerator for four to five days. 

Allrecipes Community Tips and Praise

“A delicious summertime recipe to beat the heat,” says HenClaire. “This one reminded me of dinners with my grandma years ago.”

“Delicious,” according to Chef Austin. “I used this as a base served underneath Chef John’s Salmon Medallions. Awesome!!!”

“This is THE BEST cucumber salad recipe,” raves Amy DeGraff Swiney. “The hot dressing soaks into the cucumbers and flavors them very well while keeping them crispy. A family favorite!”

Editorial contributions by Corey Williams

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Ingredients

Original recipe (1X) yields 8 servings

  • 4 cucumbers, thinly sliced

  • 1 small white onion, thinly sliced

  • 1 cup white vinegar

  • ¾ cup white sugar

  • ½ cup water

  • 1 tablespoon dried dill, or to taste

Directions

  1. Toss sliced cucumbers and onion together in a large bowl. Set aside.

  2. Combine vinegar, sugar, and water in a saucepan over medium-high heat; bring to a boil; pour over cucumbers and onions in the bowl. Stir in dill. Cover and let marinate in the refrigerator for at least 1 hour before serving.

Recipe Tip

For a pretty salad, peel only half of each cucumber, leaving strips of skin on each.

1,953 home cooks made it!

Nutrition Facts (per serving)

99 Calories
0g Fat
25g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 99
% Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 1%
Sodium 4mg 0%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 3%
Total Sugars 22g
Protein 1g 2%
Vitamin C 5mg 5%
Calcium 32mg 2%
Iron 1mg 3%
Potassium 233mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.