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Cucumber in vinegar and sugar recipe

Cucumber in vinegar and sugar recipe

  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Cucumber salad

This is my grandma's recipe for a refreshing, traditional Dutch side dish. In my family, this is served as a side dish with meatballs, boiled potatoes and cauliflower (or other veggies).

15 people made this

IngredientsServes: 4

  • 1 cucumber
  • 4 tablespoons white vinegar (or balsamic vinegar)
  • 2 tablespoons caster sugar

MethodPrep:10min ›Ready in:10min

  1. Peel cucumber and cut into very thin slices. You could use a cheese slicer or mandoline to do this. Place in a large bowl.
  2. Add vinegar and sugar; toss to coat cucumber. Set aside for about 15 minutes. You can adjust the amount of sugar to taste. Don't add too much vinegar, because the cucumber will release a lot of water as well.

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Reviews & ratingsAverage global rating:(3)

  • 2 medium cucumbers, or 1 large English cucumber
  • ¼ cup rice vinegar
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • 2 tablespoons sesame seeds, toasted (see Tip)

Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.

Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds toss well to combine. Serve immediately.

Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.

Big Weather's Big Recipe: Grandpa B's Cucumber Salad

With the warm & muggy weather we've been having, this is on of my favorite cool salads to have, especially at a cookout.

My father-in-law (Grandpa 'B') was the person who taught me this, and it's his recipe. I make it all the time in the summer, or whenever I see English Cucumbers on sale.

It's got a great twang to it. And it's super easy to make. Let's get to it!

1. Peel and slice the cumbers as thin as you can.
2. Peel and slice the onion
3. Layer the cucumbers and onion in a colander while sprinkling with a pinch of Kosher Salt.

4. Let the mixture drain for at least 2 hours. I also press on it with some paper towels right at the end to get more liquid out of it.
5. In a separate bowl, mix the Sour Cream, hot sauce, Rice Vinegar, Dill, and Sugar.
6. Add the cumber mixture and stir it all together.
7. Refrigerate for at least 2 hours, overnight is better!
8. Enjoy!

As I was typing this, I said to myself, "Self, you could switch out the sour cream with Greek yogurt. That would cut down on fat and calories." So, I may actually try that next time. Next time you're cooking out, try to plan a day ahead and give this salad a turn. I don't think you'll be disappointed!

Recipe Summary

  • 2 large cucumbers, peeled and thinly sliced
  • 1 sweet onion, thinly sliced
  • 1 tablespoon sea salt
  • 1 ½ cups mayonnaise, or more to taste
  • 2 tablespoons vinegar
  • 1 tablespoon white sugar
  • 1 teaspoon dried dill weed
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper

Mix cucumbers, sweet onion, and sea salt together in a bowl. Cover bowl with plastic wrap and let sit for 30 minutes.

Turn cucumber mixture into a colander set over a bowl or in a sink let drain, stirring occasionally, until most of the liquid has drained, about 30 minutes more. Transfer drained cucumber mixture to a large bowl.

Stir mayonnaise, vinegar, sugar, dill, garlic powder, and black pepper together in a bowl with a whisk until smooth pour over the cucumber mixture and stir to coat vegetables with the dressing.

Cover bowl with plastic wrap and refrigerate at least 2 hours.

Cucumber Salad Recipe

In this post I&rsquom sharing a classic brined Cucumber Salad Recipe.

We are in the midst of the growing season in the South so the cucumbers are plentiful. What do you do with all those cucumbers? Top salads, make pickles, slice them and sprinkle with a touch of salt for snacks.

Yes to all of those, and of course, make the classic old fashioned Cucumber Salad. It&rsquos likely you remember your grandmother making this cool summer side dish. When it&rsquos hot, cool refreshing side dishes are always welcome.

There are team sweet, team salty and team tangy people who enjoy this dish. I prefer a nice balance of the sweet and salt so it doesn&rsquot overwhelm the salad but still has that nice tang from the vinegar.

If you&rsquove been following Julia&rsquos Simply Southern for a while, you&rsquove heard me say this before, recipes always vary according to who&rsquos making it. Give the recipe a try and you can always adjust if needed to better suit your taste.

Easy Summer Side

Like many others, I don&rsquot especially care for really heavy meals on the hottest days of summer. Light and fresh are always perfect, easier to digest and doesn&rsquot make you feel weighted down.

It&rsquos humid and we can barely breathe down here in the South! WHEW! Heavy meals can make you just drag along. No thank you. Sometimes just a cool vegetable plate is perfection. Plus there is minimal effort to prepare the meal.

Tangy Cucumber and Onion Salad with Vinegar

  • 1/2 c White Vinegar
  • 1/2 c Hot Water (from the faucet)
  • 2 tbs Granulated Sugar
  • 1 tbs Kosher Salt
  • 2 Large Cucumbers
  • 1/2 Vidalia Onion, thinly sliced
  • Cracked Black Pepper, to taste (optional)
  • 1 tsp Chopped Fresh Dill (optional)

Can You Make This Salad Ahead of Time?

Dill Cucumber and Vidalia Salad

Old Fashioned Southern Sweet and Tangy Cucumber Salad with Onion

Let&rsquos make this Cucumber Salad Recipe!

Grandma B’s Cucumber Salad

Cucumber Salad – A traditional, old-school classic recipe. Refreshing, cool and crisp, perfect on hot summer days. This is the perfect side dish for any family gathering, picnic, BBQ or potluck – even better, it’s budget friendly!

Every time my grandpa grilled steaks, burgers or hot dogs in the summer, this was always one of the side dishes. My great-grandma, (Grandma B), loved this salad, hence the name.

Over the years I have changed the recipe a smidgen, adding tomatoes and dill for another layer of flavor. I also like mixing in a little red onion along with a white or Vidalia onion.

Sometimes the simplest recipes are the best ones. This salad allows the garden fresh cucumbers and onions (and tomatoes) to shine.

I love lots and lots of dill in the salad (optional). Fresh dill weed is best, but dry dill weed works well too.

Cucumber, Onion and Tomato Salad


3 medium cucumbers, peeled and sliced 1/4 inch thick

1 medium sweet yellow onion, sliced

3 medium plum tomatoes, cut into wedges

1&frasl2 cup white distilled vinegar

1 teaspoon fresh ground black pepper

1 teaspoon fresh dill or mint, optional


I prefer to slice the onion in thin slivers using a hollow edge knife rather than leaving them in whole rounds for easier eating!

1. Combine cucumbers, onions and tomatoes in a large bowl.

2. In a small bowl whisk together the vinegar, sugar, salt and pepper until well incorporated.

3. Pour liquid mixture over top of the cucumber, onions and tomatoes. Toss well.

Refrigerate at least 2 hours before serving.

You can continue to add fresh veggies to the liquid mixture as long as the veggies continue to get coated in the dressing.


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Thai cucumber salad ingredients

No salad is complete without a delicious, seemingly indulgent dressing! To make it you’ll just need:

  • Rice Vinegar: This will give the dressing a slight tang like what you’d find in vinaigrette, but with a Thai-inspired twist!
  • Sugar: Next we’ll add a spoonful of sugar! I know sugar in a savory salad sounds weird, but it gives the salad a slight, almost undetectable sweet flavor.
  • Toasted Sesame Oil: It’s always great to have a bit of oil in dressing, so we’re using delicious toasted sesame!
  • Salt: Salt helps to bring out the flavors of the vinaigrette. You’ll just need a dash!
  • Crushed Red Pepper Flakes: I like to use ¼ tsp of crushed red pepper flakes for a slight bite, but you can use more or less depending on your preference!
  • Garlic: Finally, every dish needs a bit of garlic. Add 1 to 2 minced cloves.

When it comes to the actual ingredients, we’re keeping it simple and sticking to just three different items.

  • Cucumbers:Cucumbers make up the base of this salad. We’ll be using 2 large seedless cucumbers (a.k.a. English cucumbers).
  • Green Onions: Sliced green onions add a subtle onion flavor (without the strong bite that red or white onion would).
  • Cilantro: Gotta have the cilantro! Refreshing and herby, it helps to give this salad that characteristic Thai flavor.
  • Optional: While this cucumber salad is delicious without peanuts, feel free to add a handful of either chopped peanuts or almonds for a bit of extra crunch!

  • 1/2 cup unseasoned rice wine vinegar
  • 3 tablespoons sugar (see notes)
  • 1/2 teaspoon kosher salt
  • 1 English cucumber, sliced
  • 1/2 a medium red onion, sliced
  • 2 teaspoons sambal oelek
  • 1 teaspoon chopped fresh basil
  • 1 teaspoon chopped fresh cilantro
  • 1 teaspoon chopped fresh mint
  • 1/4 cup chopped lightly salted or unsalted roasted peanuts
  1. In a small saucepan, measure and add the rice wine vinegar, sugar and salt. Bring to a boil, reduce to medium and simmer until syrupy. About 5 minutes.
  2. Pour the vinegar syrup into a mixing bowl to cool.
  3. Once cooled, add the cucumber, red onion slices and sambal oelek. Use tongs to toss to combine. Let the cucumber soak up the syrup for about 5 minutes. Then toss one more time before transfering to a serving dish.
  4. Top with the chopped herbs and peanuts.

Nutrition Information:


Serving Size:

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THANK YOU in advance for your support!

Mom served cucumbers and onions at almost every summer lunch growing up on our farm. It’s one of those dishes that you really didn’t appreciate as a kid but you grow to love as you get older.

It had been a while since I’d made up a batch, so I texted mom to get a brush up. Her answer is classic, and I’m sure you’ve all received a recipe that resembled this in your day. Here is her recipe word for word. “Slice cucumbers and onions in a bowl. Cover with water. Add salt. Mix. Let sit an hour or so. Drain. Add sugar, white vinegar, pepper and a little celery seed.”

No exact amounts of any ingredient, because honestly, she had never measured a thing when making this salad. It’s just a little bit or this and a little bit of that until the right taste was achieved. Many times, it’s for just this reason that recipes are lost over generations since they really aren’t ever written down.

Fresh dill is strongly preferred in this recipe. If you can’t find fresh dill or don’t have access, you can use dried dill. Use only 2 to 3 teaspoons of dried dill.

If you like this recipe, you may be interested in these other salad recipes:

PRO TIP: Use a mandoline slicer to cut the cucumbers and onions in this recipe for even slicing that’s razor thin.

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Watch the video: Ensaladang PipinoCucumber SaladSimpleu0026Easy (December 2021).