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Crispy Refreshing Marinated Cucumber and Onion Salad

marinated cucumber and onion salad - featured image
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A tangy-sweet, crisp cucumber and onion salad that stays crunchy for days. Perfect for potlucks, barbecues, or as a refreshing side dish.

Ingredients

Scale
  • 2 large English cucumbers (about 1 pound or 450g)
  • 1 medium sweet onion (about 8 ounces or 225g), such as Vidalia or Walla Walla
  • ¼ cup (15g) fresh dill, finely chopped
  • ½ cup (120ml) white vinegar
  • ⅓ cup (65g) granulated sugar
  • ½ cup (120ml) water
  • 1½ teaspoons (6g) kosher salt, divided
  • ½ teaspoon (1g) black pepper, freshly ground
  • ¼ teaspoon (0.5g) red pepper flakes (optional)
  • 1 clove fresh garlic, thinly sliced (optional)
  • 1 tablespoon (9g) toasted sesame seeds (optional)

Instructions

  1. Wash and dry cucumbers. Slice into thin rounds, about ⅛ inch (3mm) thick. A mandoline or sharp knife works well.
  2. Place sliced cucumbers in a large bowl and sprinkle with 1 teaspoon (4g) kosher salt. Toss to coat. Let sit for 15 minutes at room temperature to draw out excess water.
  3. While cucumbers salt, slice the onion thinly into half-moons about ⅛ inch (3mm) thick. If desired, soak in cold water for 10 minutes to mellow the flavor, then drain.
  4. After 15 minutes, transfer cucumbers to a colander and rinse briefly with cold water. Shake well, then gently squeeze handfuls to remove as much liquid as possible.
  5. In a small bowl, combine white vinegar, sugar, water, remaining ½ teaspoon (2g) salt, and black pepper. Whisk until sugar and salt are fully dissolved.
  6. In a large bowl, combine drained cucumbers, sliced onions, and chopped dill. Pour marinade over and toss gently. Add optional red pepper flakes or garlic if using.
  7. Transfer to a glass jar or bowl with a tight-fitting lid. Refrigerate for at least 1 hour (2-3 hours is ideal, overnight is even better).
  8. Before serving, stir gently. Taste and adjust seasoning if needed. Serve cold, garnished with additional dill or sesame seeds if desired.

Notes

Don’t skip the salting step—it’s key to keeping the cucumbers crisp. For best flavor, marinate at least 2-3 hours or overnight. The salad keeps up to 5 days in the refrigerator. If using regular garden cucumbers, peel them first and remove seeds.

Nutrition

Keywords: cucumber salad, marinated cucumber, onion salad, summer side dish, easy salad, no-cook recipe, potluck salad

Find it online: https://lumalunch.com/crispy-refreshing-marinated-cucumber-and-onion-salad/