Cucumber and Onion Salad

By Kia Damon

Published June 5, 2026

  • Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Ready In
1 hr 45 min
(45 min, plus 1 hr chilling)
Rating
3(9)
Comments
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Cucumber salad is an indicator that summer has touched down in the South. Though it can be eaten year round, you’ll often see this briny, refreshing side dish at picnics and cookouts, alongside smoked sausages and barbecue chicken. The slightly sweet vinegar marinade activates your appetite while the combination of raw cucumbers and crunchy onions act as a palate cleanser between bites. Don’t skip past the salting step! It may seem unnecessary, but salting the cucumbers not only seasons them, it also draws out their water content. The result is a crunchy cucumber and a marinade that isn’t watered down. This salad is traditionally made with distilled white vinegar, but apple cider vinegar is a solid substitute.

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Ingredients

Yield:6 servings

  • 4 English cucumbers, sliced into ⅛-inch-thick rounds (about 10 cups)

  • 2 tablespoons kosher salt (such as Diamond Crystal)

  • 1½ cups white vinegar

  • ¼ cup sugar

  • 2 teaspoons fresh ground black pepper

  • 1 small white onion, thinly sliced (about 1½ cups)

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

19 grams carbs; 87 calories; 2 grams fiber; 697 milligrams sodium; 2 grams protein; 13 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Toss cucumbers and salt together in a large bowl. Transfer cucumbers to a strainer, then place the strainer in the sink. Let cucumbers sit for 30 minutes as they release their water, stirring occasionally to help them drain. 

  2. Step 2

    Meanwhile, whisk the vinegar, sugar and pepper in a large bowl until the sugar dissolves. 

    1. Step 3

      Add the drained cucumbers and sliced onion to the bowl of vinegar marinade. Use your hands or tongs to toss well—really get in there and make sure the marinade is distributed. Cover and refrigerate for at least 1 hour before serving, stirring once halfway through to ensure everything gets evenly marinated.

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Ratings

3 out of 5
9 user ratings
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Comments

Andrew

I was intrigued by the recipe's simplicity: I made it for late Sunday brunch, and it was a complete flop - the general consenses it lacked complexity and tasted like pickled fiber. To be completely forthcoming, I served it with olive oil-poached salmon with the Buster Tomato Dressing by Yewande Komolafe (also on this site), so the main course was forward-seasonal.

Andrew

I was intrigued by the recipe's simplicity: I made it for late Sunday brunch, and it was a complete flop - the general consenses it lacked complexity and tasted like pickled fiber. To be completely forthcoming, I served it with olive oil-poached salmon with the Buster Tomato Dressing by Yewande Komolafe (also on this site), so the main course was forward-seasonal.

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