This cucumber salad is incredibly easy to prepare and made with just a few ingredients. It’s light, crisp, and refreshing — perfect for hot days or as a palate cleanser with rich meals. The sweet and sour dressing strikes a nostalgic balance that many grew up enjoying. Plus, it can be made ahead of time, allowing the flavors to meld and deepen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cucumbers (English or garden cucumbers)
White or yellow onion
White vinegar or apple cider vinegar
Granulated sugar
Water
Salt
Black pepper
Fresh dill (optional, for garnish)
Directions
Wash and thinly slice cucumbers. If using garden cucumbers, peel and deseed if desired.
Thinly slice the onion and combine with the cucumbers in a large bowl.
In a separate bowl, whisk together vinegar, sugar, water, salt, and pepper until sugar dissolves.
Pour the dressing over the cucumbers and onions. Toss to coat evenly.
Cover and refrigerate for at least 1 hour, preferably longer, to allow flavors to develop.
Before serving, give the salad a quick stir and garnish with fresh dill if using.
Servings and timing
This recipe serves 4–6 people. Prep time: 10 minutes Chill time: 1 hour Total time: 1 hour 10 minutes
Variations
Creamy Version: Add sour cream or mayonnaise to the dressing for a creamy twist.
Low-Sugar: Reduce or substitute sugar with honey or a sugar alternative.
Herbed: Add fresh herbs like dill, parsley, or mint for extra flavor.
German-Style: Use red onions and add a pinch of mustard seed or caraway for a traditional variation.
Spicy Kick: Add thin slices of jalapeño or a sprinkle of chili flakes for heat.
Storage/Reheating
Store the cucumber salad in an airtight container in the refrigerator for up to 3 days. The cucumbers will continue to soften as they sit, but the flavor intensifies. This salad is served cold and does not require reheating. Stir before serving to redistribute the dressing.
FAQs
Do I need to peel the cucumbers?
Peeling is optional. English cucumbers have thin skin that’s tender, but thicker-skinned varieties may be peeled for better texture.
Can I use red onions?
Yes, red onions add a bit of sweetness and a nice color contrast.
How far in advance can I make this salad?
You can make it up to a day in advance. The flavor gets better the longer it sits.
Can I use apple cider vinegar instead of white vinegar?
Yes, apple cider vinegar adds a slightly sweeter and fruitier note to the salad.
What type of cucumber works best?
English cucumbers are ideal because they’re seedless and have thin skin. Regular garden cucumbers also work well.
How do I make this salad creamy?
Stir in about ½ cup of sour cream or mayonnaise into the dressing for a creamy version.
Is this salad gluten-free?
Yes, all the ingredients are naturally gluten-free.
Can I add tomatoes?
Yes, sliced cherry tomatoes or wedges of ripe tomato make a great addition to this salad.
How do I keep the cucumbers crisp?
Salt the cucumbers lightly and let them sit for 15 minutes, then drain excess moisture before mixing with the dressing.
What can I serve this salad with?
It pairs perfectly with grilled meats, barbecue, sandwiches, or fried chicken.
Conclusion
Grandma’s Cucumber Salad is a classic recipe that never goes out of style. With its crisp texture and sweet-tangy flavor, it’s the perfect side dish for warm weather and hearty meals alike. Whether you make it just like grandma did or add your own twist, this salad is sure to become a family favorite for generations to come.
Grandma’s Cucumber Salad is a crisp, cool side dish made with thinly sliced cucumbers and onions tossed in a sweet and tangy vinegar dressing. It’s a nostalgic, refreshing salad perfect for summer meals, potlucks, and family dinners.
Ingredients
2 large cucumbers (English or garden), thinly sliced
1 small white or yellow onion, thinly sliced
1/2 cup white vinegar or apple cider vinegar
1/4 cup granulated sugar
1/4 cup water
1/2 tsp salt
1/4 tsp black pepper
1 tbsp fresh dill, chopped (optional)
Instructions
Wash and thinly slice cucumbers. If using garden cucumbers, peel and deseed if desired.
Thinly slice the onion and place with the cucumbers in a large mixing bowl.
In a separate bowl, whisk together vinegar, sugar, water, salt, and pepper until sugar is fully dissolved.
Pour the dressing over the cucumbers and onions. Toss to coat evenly.
Cover and refrigerate for at least 1 hour to let the flavors meld.
Before serving, stir the salad and garnish with fresh dill if using.
Notes
For extra crispness, lightly salt cucumbers and let them sit for 15 minutes, then drain before mixing.Use red onions for a slightly sweeter flavor and colorful presentation.Make a creamy version by stirring in ½ cup sour cream or mayonnaise.This salad tastes best after chilling for a few hours or overnight.Great served alongside grilled meats, sandwiches, or hearty casseroles.
