Discover 15 simple, crisp, and refreshing cucumber, onion, and vinegar salad recipes. Whether you’re looking for an old-fashioned summer side dish, a quick 5-minute salad, a keto-friendly recipe, or a tangy marinated dish for barbecue season, these step-by-step instructions have you covered.

1. Old-Fashioned Cucumber Onion Vinegar Salad

Ingredients: 3 English cucumbers (thinly sliced), 1 sweet Vidalia onion (thinly sliced), 1 cup white vinegar, 1/2 cup water, 1/3 cup granulated sugar, 1 tsp salt, 1/2 tsp black pepper, 2 tbsp fresh dill (chopped).

Step-by-Step Instructions:

1. Slice the cucumbers and Vidalia onion thinly using a mandoline or sharp chef’s knife.
2. Place the sliced cucumbers, onions, and chopped fresh dill into a large bowl or 32-oz glass jar.
3. In a small saucepan over medium heat, combine white vinegar, water, granulated sugar, salt, and black pepper.
4. Stir for 2–3 minutes until the sugar and salt dissolve completely. Remove from heat and allow to cool to room temperature.
5. Pour the marinade over the cucumber and onion mixture. Cover tightly and chill in the refrigerator for at least 2 hours before serving.

2. Easy 5-Minute Cucumber & Red Onion Vinegar Salad

Ingredients: 2 large cucumbers (sliced into rounds), 1 small red onion (thinly sliced into half-moons), 1/2 cup apple cider vinegar, 2 tbsp extra virgin olive oil, 1 tbsp honey or sugar, 1/2 tsp sea salt, 1/4 tsp cracked black pepper.

Step-by-Step Instructions:

1. Toss the sliced cucumbers and red onions together in a medium salad bowl.
2. In a measuring cup, whisk together apple cider vinegar, extra virgin olive oil, honey (or sugar), sea salt, and black pepper.
3. Pour the dressing directly over the salad.
4. Toss gently using tongs to coat all vegetables evenly.
5. Serve immediately for maximum crunch, or chill for 10 minutes to let the flavors soak in.

3. Creamy Dill Cucumber Onion Salad with Apple Cider Vinegar

Ingredients: 2 English cucumbers (thinly sliced), 1/2 yellow onion (thinly sliced), 1/3 cup plain Greek yogurt or sour cream, 2 tbsp apple cider vinegar, 1 tbsp fresh dill (chopped), 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper.

Step-by-Step Instructions:

1. Place the sliced cucumbers and yellow onions in a large mixing bowl.
2. In a separate bowl, whisk together Greek yogurt (or sour cream), apple cider vinegar, fresh dill, garlic powder, salt, and black pepper until smooth and creamy.
3. Pour the creamy dressing over the sliced cucumbers and onions.
4. Fold the ingredients together gently until every slice is evenly coated.
5. Cover and chill in the fridge for 30 minutes before serving.

4. Keto Cucumber Onion Vinegar Salad (Sugar-Free)

Ingredients: 3 Persian cucumbers (sliced into thin coins), 1/2 red onion (thinly sliced), 1/2 cup white wine vinegar, 1/4 cup liquid monk fruit sweetener or erythritol sweetener, 1/4 cup water, 1 tsp salt, 1/2 tsp dill weed.

Step-by-Step Instructions:

1. Layer sliced Persian cucumbers and red onions in a glass container or jar.
2. In a small bowl, whisk white wine vinegar, water, keto sweetener, salt, and dill weed until dissolved.
3. Pour the liquid sweetener-vinegar brine over the vegetables until fully submerged.
4. Seal container and refrigerate for 1 hour to allow the low-carb marinade to infuse.
5. Stir well before serving cold.

5. Tangy Sweet & Sour Cucumber and Onion Salad

Ingredients: 4 Kirby cucumbers (sliced), 1 large white onion (thinly sliced), 3/4 cup distilled white vinegar, 1/2 cup sugar, 1/2 cup water, 1 tbsp celery seed, 1 tsp kosher salt.

Step-by-Step Instructions:

1. Combine sliced Kirby cucumbers, white onion, and celery seed in a bowl.
2. Heat distilled white vinegar, sugar, water, and kosher salt in a small pot over medium heat until sugar dissolves.
3. Remove brine from heat and let it cool for 10 minutes (warm, but not boiling).
4. Pour warm brine over the cucumber and onion mixture.
5. Let sit at room temperature for 15 minutes, then cover and chill in the fridge for 2 hours.

6. Cucumber Tomato and Onion Vinegar Salad

Ingredients: 2 English cucumbers (chopped into half-inch cubes), 1.5 cups cherry tomatoes (halved), 1/2 red onion (diced), 1/3 cup red wine vinegar, 3 tbsp extra virgin olive oil, 1 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper.

Step-by-Step Instructions:

1. Add chopped cucumbers, halved cherry tomatoes, and diced red onion to a large bowl.
2. In a small jar, combine red wine vinegar, extra virgin olive oil, dried oregano, salt, and black pepper. Shake vigorously.
3. Drizzle the vinaigrette over the vegetables.
4. Toss gently to combine all ingredients without crushing the tomatoes.
5. Serve cold or at room temperature as a fresh Mediterranean side dish.

7. Mason Jar Pickled Cucumbers and Onions in Vinegar

Ingredients: 3 cucumbers (sliced), 1 red onion (sliced into rings), 1 cup apple cider vinegar, 1 cup water, 2 tbsp sugar, 1 tbsp salt, 4 garlic cloves (smashed), 4 sprigs fresh dill, 1/2 tsp black peppercorns.

Step-by-Step Instructions:

1. Pack fresh dill sprigs, smashed garlic cloves, and peppercorns into the bottom of two 16-oz glass mason jars.
2. Tightly pack cucumber slices and red onion rings on top in alternating layers.
3. Heat apple cider vinegar, water, sugar, and salt in a saucepan until dissolved.
4. Carefully pour the hot liquid into the mason jars, leaving 1/2 inch of headspace at the top.
5. Seal with lids, cool to room temperature, and store in the refrigerator for up to 3 weeks.

8. Spicy Asian-Style Cucumber Onion Salad with Rice Vinegar

Ingredients: 3 Persian cucumbers (smashed and cut into bite-sized pieces), 1/2 red onion (thinly sliced), 3 tbsp unseasoned rice vinegar, 1 tbsp soy sauce, 1 tsp toasted sesame oil, 1 tsp chili crisp or red pepper flakes, 1 tsp sugar, 1 tsp toasted sesame seeds.

Step-by-Step Instructions:

1. Place whole Persian cucumbers on a cutting board and lightly crush them using the flat side of a heavy knife or rolling pin, then slice into bite-sized pieces.
2. Place smashed cucumbers and sliced red onion in a bowl.
3. Whisk together rice vinegar, soy sauce, toasted sesame oil, chili crisp (or red pepper flakes), and sugar.
4. Pour the spicy dressing over the cucumbers and onions and mix thoroughly.
5. Garnish with toasted sesame seeds and serve chilled.

9. German Cucumber Salad (Gurkensalat with Vinegar & Oil)

Ingredients: 2 long seedless cucumbers (sliced paper-thin), 1/2 yellow onion (minced), 3 tbsp white wine vinegar, 2 tbsp sunflower oil or olive oil, 1 tsp sugar, 1/2 tsp salt, 2 tbsp fresh dill (minced).

Step-by-Step Instructions:

1. Place paper-thin cucumber slices in a colander, sprinkle with 1/2 tsp salt, and let drain for 15 minutes to remove excess water.
2. Gently squeeze the cucumbers with paper towels to dry them out, then place in a salad bowl with minced yellow onion.
3. In a small bowl, whisk white wine vinegar, oil, sugar, and fresh minced dill together.
4. Pour the dressing over the cucumbers and onions.
5. Toss well and let marinate in the fridge for 30 minutes before serving.

10. Southern Skillet BBQ Side: Marinated Cucumber & Onion

Ingredients: 3 large field cucumbers (peeled and sliced), 1 Vidalia sweet onion (sliced), 1 cup white vinegar, 1/2 cup cold water, 1/2 cup sugar, 1 tsp salt, 1/2 tsp coarse black pepper.

Step-by-Step Instructions:

1. Layer peeled sliced cucumbers and Vidalia onions inside a deep ceramic dish or bowl.
2. Whisk white vinegar, cold water, sugar, salt, and coarse black pepper in a bowl until sugar completely dissolves.
3. Pour the sweet vinegar brine directly over the cucumbers and onions.
4. Place a small plate on top of the salad to weigh down the vegetables and keep them submerged.
5. Refrigerate for at least 3 hours before serving alongside barbecue or fried chicken.

11. Red Wine Vinegar Cucumber and Shallot Salad

Ingredients: 2 English cucumbers (thinly shaved with a peeler), 2 shallots (thinly sliced into rings), 1/4 cup red wine vinegar, 2 tbsp extra virgin olive oil, 1 tsp Dijon mustard, 1/2 tsp honey, salt and pepper to taste.

Step-by-Step Instructions:

1. Shave the cucumbers lengthwise into thin ribbons using a vegetable peeler; place in a bowl with sliced shallot rings.
2. In a small cup, whisk red wine vinegar, extra virgin olive oil, Dijon mustard, and honey until emulsified.
3. Season dressing with salt and black pepper to taste.
4. Drizzle the dressing over the cucumber ribbons and shallots.
5. Toss gently and serve immediately for an elegant side dish.

12. 15-Minute Refrigerator Cucumber & Sweet Onion Brine

Ingredients: 2 cucumbers (sliced), 1 sweet yellow onion (thinly sliced), 1/2 cup apple cider vinegar, 1/4 cup white vinegar, 1/4 cup warm water, 2 tbsp sugar, 1 tsp salt, 1/2 tsp dried oregano.

Step-by-Step Instructions:

1. Add sliced cucumbers, sweet yellow onions, and dried oregano into an airtight storage container.
2. Stir warm water, sugar, and salt together until dissolved, then stir in apple cider vinegar and white vinegar.
3. Pour the vinegar liquid over the cucumbers and onions.
4. Close the lid and shake the container vigorously for 10 seconds.
5. Refrigerate for 15 minutes to let the quick brine work before serving.

13. Whole30 & Paleo Cucumber Onion Vinegar Salad

Ingredients: 3 Persian cucumbers (sliced), 1/2 red onion (thinly sliced), 1/2 cup raw unfiltered apple cider vinegar (with the mother), 2 tbsp extra virgin olive oil, 1/2 tsp garlic powder, 1/2 tsp salt, 2 tbsp fresh parsley (chopped).

Step-by-Step Instructions:

1. Combine sliced cucumbers, red onions, and chopped fresh parsley in a bowl.
2. In a small jar, combine raw apple cider vinegar, extra virgin olive oil, garlic powder, and salt; shake well.
3. Pour dressing over the salad and toss well to coat.
4. Chill in the refrigerator for 30 minutes to allow flavors to meld.
5. Serve cold as a Whole30 and Paleo compliant side dish.

14. Cucumber, Pepper, and Red Onion Vinegar Salad

Ingredients: 2 cucumbers (sliced into half-moons), 1 red bell pepper (sliced into thin strips), 1/2 red onion (thinly sliced), 1/2 cup white vinegar, 3 tbsp olive oil, 2 tbsp sugar, 1 tsp salt, 1/4 tsp crushed red pepper flakes.

Step-by-Step Instructions:

1. Add cucumber half-moons, bell pepper strips, and sliced red onion into a bowl.
2. Whisk white vinegar, olive oil, sugar, salt, and crushed red pepper flakes together in a cup until smooth.
3. Pour dressing over the sliced vegetables.
4. Toss thoroughly so all vegetables absorb the marinade.
5. Chill for 1 hour in the fridge before serving at picnics or potlucks.

15. Lemon Herb & Apple Cider Vinegar Cucumber Salad

Ingredients: 2 English cucumbers (thinly sliced), 1/2 red onion (thinly sliced), juice of 1 lemon, 3 tbsp apple cider vinegar, 2 tbsp fresh mint (chopped), 2 tbsp fresh dill (chopped), 2 tbsp olive oil, salt and pepper to taste.

Step-by-Step Instructions:

1. Place sliced cucumbers and red onions into a mixing bowl.
2. Add fresh lemon juice, apple cider vinegar, extra virgin olive oil, fresh mint, and fresh dill to a measuring cup; whisk well.
3. Pour the fresh lemon-vinegar dressing over the cucumber mixture.
4. Season with sea salt and freshly ground black pepper.
5. Toss gently and chill for 20 minutes before serving fresh.