Do you have a garden that’s over flowing with cucumbers? This is the BEST cucumber salad recipe you can make. It’s so easy and just a few ingredients.
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I have a small garden in my backyard and I usually plant two or three cucumber plants. If you know anything about cucumbers, then you know that one plant can produce A LOT.
Last year I had 4 plants because my dog kept eating them, so I was hoping to get at least 1 plant through the season. Wrong. I had 4 plants growing. I was giving away cucumbers to everyone.
The BEST Cucumber Salad Recipe
I’ve tried making different cucumber salads and I still keep coming back to this one, my favorite. This is such an easy recipe and my favorite summer food. I do switch it up with a bread and butter pickle recipe every once in a while.
There are two ways to make this recipe, an easy side dish for dinner or putting in jars to save for later.
If you’re making it for a dinner summer salad, just grab a medium or large bowl, add your cucumber slices, other ingredients and serve.
If you have a large amount of cucumbers, you’ll want to make a larger batch. You can layer your cucumbers and onions in a jar and pour your vinegar mixture over the top.
You can use any kind of jar for this. I’ve used old pickle jars I saved. I also use the regular Ball jars and also these jars with the attached lid. I like the jars with attached lid for all kinds of ingredients. I keep my oatmeal and brown sugar in these.
Everyone loves this recipe because it’s so flavorful. Our favorite is eating them on sandwiches. It just makes lunch a little special.
Just an FYI- This is not a dill pickle recipe. No fresh dill is used in this recipe. It’s more of a sweet salad.
Ingredients for Sliced Cucumber Salad
- Cucumbers
- Onions- You can use a white or red onion.
- Sugar
- Salt
- Water
- Apple cider vinegar- Make sure to use apple cider vinegar in this recipe and NOT regular white distilled vinegar.
How to make this easy cucumber salad.
Just layer the thinly sliced cucumbers to a bowl or jar. In a seperate bowl you’ll want to add your apple cider vinegar, sugar, salt and water and stir until the sugar is dissolved. No need to put this over heat, just whisk in a bowl. Pour over your cucumbers and onions.
The longer it sits in the refrigerator the better. I usually wait a couple of days before I eat them so the flavors really get soaked in to the cucumbers. It’s so delicious!
Tip #1
This recipe is very versatile. You can use a red onion or white onions. You can also use any type of cucumber. I’ve used English cucumbers to pickling cucumbers. They all taste good!
Tip #2
When all the cucumbers and onions are gone, SAVE THE LIQUID. Cut more cucumbers and onions and put them in. I use the liquid one extra time. You won’t want to use it anymore than that because it gets watered down and loses it’s flavor.
More recipes you may like.
These are perfect for summer, potlucks and BBQ’s.
- Grilled pineapple and strawberry salad
- 5 minute chunky salsa
- Shrimp avocado salad
- Tex-Mex coleslaw
- Grilled potato salad– I’vbe been making this a ton this year. The leftovers are great the next day.
The BEST Cucumber Salad EVER
Ingredients
- 3 medium cucumbers
- 1 onions
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 1/2 cups water
- 1/2 cup apple cider vinegar
Instructions
- Thinly slice cucumbers and onions.
- Alternate them in jars.
- Combine vinegar, water, salt, and sugar in a bowl and mix until sugar has dissolved.
- Pour vinegar mixture over the cucumbers, put lid on tight, shake, and refrigerate.
John
Friday 26th of August 2022
I like simple, quick, and easy. We grow, ferment, pickle and can roughly 50 quarts of pickles each summer. Garlic Dill, bread n butter, sour pickles, sweet pickles, spicy variations of each of these. Relishes of all sorts. Most of which we gift to friends and family. The first thing we always do each season prior to what I call the "cuke glut" is make a few batches similar to your recipie. Varying different combinations of spices on each batch. One tip to extend the fridge life after the first few batches since they get eaten quickly. We salt the cukes in an ice bath then refrigerate for several hours. Rinse well than soak for another hour in the fridge. Repeat the rinse and soak process. Then proceed with processing minus the salt. This doubles maybe triples the shelf life and the pickles are much crunchier. Sounds like more work but more time than anything and well worth it. Thanks John
Adreanna
Tuesday 30th of June 2015
These look tasty! It sounds like a good way to feed my pregnant pickle craving!!
Becky
Monday 29th of June 2015
Cucumbers are one of my favs too and my husband planted a few this year again so I am waiting for them to appear. I will give this yummy recipe a try for sure!
chellie
Monday 29th of June 2015
These look great! they remind me of my refrigerator pickles, mostly the same ingredients but no cook! I'll have to give it a try. We are growing cucumbers and I usually make jars and jars of fridge pickles, we can't get enough! :-)