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Pratiksh

Vinegar Cucumber Salad

This vinegar cucumber salad is light, crisp, and refreshing—perfect for hot days. Made with simple ingredients and a tangy dressing, it’s a quick side dish that comes together in minutes and pairs well with everyday meals.
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Prep Time 10 minutes
Resting time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Salad
Cuisine: General
Calories: 75
Ingredients Method Notes

Ingredients
  

  • 2 large cucumbers thinly sliced
  • ¼ cup vinegar white vinegar or apple cider vinegar
  • 1-2 tbsp sugar or honey
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
Optional
  • ¼ cup thinly sliced red onion
  • Fresh dill or parsley
  • Chili flakes

Method
 

  1. Slice the cucumbers

    Slice cucumbers into thin, even pieces so they absorb the dressing better

  2. Optional water-release step

    Sprinkle a little salt over the sliced cucumbers and let them sit for 10 minutes. Drain excess water to keep the salad crisp.

  3. Make the dressing

    In a bowl, mix vinegar, sugar or honey, salt, and black pepper. Stir until everything dissolves and combines well.

  4. Combine everything

    Add cucumber slices to a bowl. Pour the dressing over and toss gently to coat evenly.

  5. Rest and serve

    Let the salad sit for 10–15 minutes so the flavors develop. Serve chilled or at room temperature.

Notes

  • Don’t rush the resting step. I tried skipping it once, and the flavor felt flat.
  • Slice cucumbers thin. Thick slices don’t absorb the dressing properly.
  • Taste your dressing before mixing. It’s the easiest way to fix the flavor early.
  • If your salad turns watery, you probably skipped draining the cucumbers. It actually matters.