I truly believe some of the best culinary delights come from the simplest ingredients. This refreshing cucumber salad vinegar recipe is a testament to that idea. It brings together crisp cucumber slices with a bright, tangy marinade, creating a vibrant side dish that just sings with flavor.
It’s my go-to when I need a quick, zesty addition to dinner, or when I’m looking for something light and satisfying for lunch. My family always asks for seconds, and the leftovers—if there are any—keep beautifully in the fridge.
Why I Love This Recipe
Oh, where do I even begin? This cucumber salad vinegar recipe is a lifesaver. It’s incredibly fast to whip up, perfect for those super busy weeknights. Plus, it adds such a fresh, zesty pop to any meal. I just love how easy it is to customize, too. It always feels like a little ray of sunshine on my plate!
Cucumber Salad Vinegar Ingredients
The magic of this cucumber salad vinegar truly lies in its simplicity. We’re talking just a handful of everyday items coming together to create something wonderfully bright and incredibly flavorful. It’s like a little symphony of tang and freshness!
- White Wine Vinegar: This is our star, bringing that lovely, zippy tang that defines the salad.
- Water: It helps to mellow out the vinegar, ensuring a balanced, not-too-harsh, marinade.
- Sea Salt: A touch of salt enhances all the flavors, making everything pop beautifully.
- English Cucumber: These are my absolute favorite for this salad! They’re so crisp and mild, and they soak up that vinegary goodness like a dream.
Substitutions and Tips
I always encourage you to make recipes your own! While I adore this precise combo, here are a few ideas if you want to switch things up a bit. For instance, if you don’t have white wine vinegar, apple cider vinegar works really well too.
- Cucumbers: If English cucumbers are hard to find, regular cucumbers will absolutely work, just try to scoop out most of the seeds first.
- Herbs: A sprinkle of fresh dill or even dried dill adds a fantastic herby note. I often add it in for an extra layer of flavor!
- Sweetness: While I prefer it tangy, if you like a slightly sweeter profile, a teaspoon of sugar or honey can balance the acidity beautifully.
- Onion: A few very thin slices of red onion can add a lovely crunch and subtle pungency.
Remember, the exact quantities for these wonderful ingredients are all listed in the handy printable recipe card at the very end of this post!
How to Make Cucumber Salad Vinegar
Making this cucumber salad vinegar is super easy. It is a delightful no-cook recipe. You’ll love how quickly it comes together. Just follow these simple steps!
Preparing the Vinegar Mixture
First, grab a small glass bowl. I always use glass, it feels cleaner. Pour in your white wine vinegar. Then, add the water. Sprinkle in a little sea salt. Whisk these together until the salt dissolves. It’s a snap, right? This is your tangy base.
Combining Cucumbers and Marinade
Next, add your sliced English cucumbers. Make sure they’re nice and thin. Stir them gently into the vinegar mixture. You want every cucumber slice covered. This ensures they absorb all that great flavor. Take your time with this step.
Chilling for Flavor Infusion
Now, cover the bowl. Pop it in the fridge. Let it chill for at least four hours. I know, patience is key here! This marinating time is crucial. It lets the cucumbers soften just a bit. This also allows flavors to really meld. Remember to give it a stir midway. This helps all the pieces get their fair share of the marinade.
Serving and Storage
After chilling, it’s serving time! Use a slotted spoon. Lift the cucumbers out. Place them on a serving plate. You can eat it right away. Or, put leftovers in an airtight container. This cucumber salad vinegar keeps well in the fridge. This way it is ready for your next meal. Enjoy your refreshing side dish!
How to Store Cucumber Salad Vinegar
Storing your cucumber salad vinegar is super straightforward. Once it’s made and enjoyed, you can keep any leftovers for a few days. Simply transfer the salad to an airtight glass food storage container. Make sure it’s sealed well. It will stay fresh and crisp in the fridge for up to four days. I don’t recommend freezing this salad, as the cucumbers can become watery. You’ll want to enjoy this refreshing side dish chilled.
Tips for Success
- Slice cucumbers consistently thin for even marination.
- Don’t skip the chilling time; it truly deepens the flavor.
- Remix the salad midway through chilling; this ensures all cucumbers are nicely coated.
- Taste and adjust salt or add a pinch of sugar if needed.
- Consider adding fresh dill for an extra layer of brightness.
Kitchen Tools You’ll Need
- Glass Bowl: Perfect for mixing and marinating.
- Whisk: So you can easily combine your marinade ingredients.
- Slotted Spoon: Great for serving without excess liquid.
- Sharp Knife: For thinly slicing those lovely cucumbers.
- Cutting Board: A must-have for safe, easy chopping.
Serving Suggestions
- This salad pairs beautifully with grilled chicken or fish.
- Serve it alongside your favorite sandwiches or wraps.
- It’s a fantastic light side for any BBQ or potluck.
- Try it with a scoop of quinoa or couscous for a complete meal.
- Garnish with fresh dill or parsley for extra pizzazz.
Frequently Asked Questions
Can I make this Cucumber Salad Vinegar ahead of time?
Absolutely! This cucumber salad vinegar is perfect for meal prep. Making it a day or even two in advance allows the flavors to truly meld. Just remember that initial four-hour chilling time.
What type of cucumbers are best for this recipe?
I highly recommend English cucumbers. They are seedless, less watery, and have a lovely firm texture. If you can’t find them, regular garden cucumbers work too, but you might want to remove some of the seeds first.
Can I add other vegetables to this cucumber salad?
Oh, yes, you certainly can! Thinly sliced red onion adds a nice bite. You could also try bell peppers or even some cherry tomatoes. Just make sure whatever you add pairs well with the tangy vinegar dressing.
How long does Cucumber Salad Vinegar last in the fridge?
Your delicious cucumber salad vinegar will stay fresh and tasty for up to four days. Always store it in an airtight container. This keeps it crisp and prevents any fridge odors from sneaking in.
Conclusion
And there you have it! This cucumber salad vinegar is more than just a side dish; it’s a little burst of sunshine for your plate. I absolutely adore how something so simple can bring so much joy and freshness to any meal. It proves that delicious, vibrant food doesn’t need to be complicated. Whether you’re a busy mom juggling schedules or just looking for a refreshing bite, I truly hope this recipe becomes a new favorite in your kitchen. It’s light, bright, and perfectly embodies the joy of home cooking!
Print
Cucumber Salad Vinegar
- Total Time: 4 hours 10 minutes
- Yield: 1 serving
- Diet: Vegan
Description
A simple and refreshing cucumber salad marinated in a vinegar mixture, perfect as a side dish.
Ingredients
- ¼ cup white wine vinegar
- 2 tablespoons water
- ¼ teaspoon sea salt
- 1 English cucumber thinly sliced
Instructions
- Mix the vinegar, water, and salt in a small glass bowl.
- Add the cucumber slices and stir to ensure they are covered in the vinegar mixture.
- Cover and refrigerate for 4 hours, remixing the salad midway.
- Use a slotted spoon to remove the cucumbers to a serving plate for immediate consumption or to a glass food storage container for longer storage in the fridge.
Notes
- English cucumbers work best in this recipe. These are the elongated cucumbers sold wrapped in plastic to protect their delicate skin. They are seedless, flavorful, firmer, and less watery than regular cucumbers. Having said that, if you can’t find English cucumbers, it’s fine to use regular ones.
- You can add 2 tablespoons of minced dill or ½ teaspoon of dried dill.
- Your goal is to marinate the cucumber slices in the vinegar mixture until they slightly soften and absorb the vinegary flavor. That’s why the salad needs to spend three hours in the fridge. This is also the reason I recommend remixing it midway, to ensure all the cucumber slices are well coated.
- I don’t feel the need to add sugar to the marinade. But if you try this salad and determine it’s too acidic for your taste, next time, try adding just one teaspoon of sugar or honey.
- You can keep the leftovers in a sealed container in the fridge for up to four days. I don’t recommend freezing this salad.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Informational
