Summer Vinegar Salad: A Refreshing Recipe for Hot Days
A crisp, tangy summer vinegar salad with crunchy cucumbers, sharp onions, and a sweet-tart vinegar dressing. This no-fuss picnic favorite gets better as it marinates and stays refreshingly crisp for days!
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 2 hours 20 mins (includes chilling)
- Yield: 6 servings 1x
- Category: Side Salad
- Method: No-Cook (except brine)
- Cuisine: American
Ingredients
Scale
- 2 large English cucumbers (about 1½ lbs), thinly sliced
- 1 medium red onion, thinly sliced
- 1 cup apple cider vinegar
- 1/2 cup water
- 1/4 cup granulated sugar (or honey)
- 1 tbsp kosher salt
- 1 tsp celery seeds
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp fresh dill, chopped (optional)
Instructions
- Prep vegetables: Combine sliced cucumbers and onions in a large bowl or mason jar.
- Make brine: In a saucepan, heat vinegar, water, sugar, salt, celery seeds, black pepper, and red pepper flakes just until sugar dissolves (2-3 minutes). Let cool slightly.
- Combine: Pour warm brine over vegetables. Stir in dill if using.
- Chill: Cover and refrigerate at least 2 hours (best overnight), stirring occasionally.
- Serve: Drain slightly or serve with a slotted spoon. Garnish with extra dill.
Notes
- Variations: Add sliced bell peppers, cherry tomatoes, or radishes for color.
- Sugar substitutes: Use 2 tbsp honey or maple syrup instead of sugar.
- Make ahead: Flavors intensify over 3 days – keeps up to 1 week refrigerated.
- Serving ideas: Perfect with grilled meats, on sandwiches, or as a relish.
Nutrition
- Serving Size: 3/4 cup
- Calories: 45 kcal
- Sugar: 6g
- Sodium: 390mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Find it online: https://us.recipesfood.org/summer-vinegar-salad-recipe/
