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Nothing says summer to me quite like crisp cucumbers and onions in vinegar soaking up that sweet-tangy brine. This old-fashioned refrigerator salad was my grandma’s secret weapon—she’d whip up big batches for church potlucks and family barbecues, and folks would always crowd around that glass bowl for seconds. The best part? It gets better as it sits, making it perfect for meal prep or picnics!
Having grown up watching my grandmother make this simple salad with garden-fresh cucumbers and sweet onions, I’ve perfected her no-cook vinegar brine recipe over the years. That first crunchy bite still takes me right back to her country kitchen where everything tasted better. Now I make it weekly during cucumber season—sometimes adding fresh dill from my herb garden or swapping sugar for honey when I want extra depth.
What I love most about cucumbers and onions in vinegar is how effortlessly it comes together. Slice, soak, and serve—that’s it! The vinegar does all the work transforming ordinary ingredients into something spectacularly refreshing. Whether you pack it for picnics, serve it alongside grilled meats, or stash it in the fridge for quick snacks, this classic salad never disappoints. Trust me, once you try grandma’s method, you’ll understand why this simple dish has stood the test of time.
- Why You'll Love This Cucumbers and Onions in Vinegar Recipe
- Ingredients for Cucumbers and Onions in Vinegar
- How to Make Cucumbers and Onions in Vinegar
- Tips for the Best Cucumbers and Onions in Vinegar
- Variations to Try
- Serving Suggestions
- How to Store Cucumbers and Onions in Vinegar
- Nutritional Information
- Common Questions About Cucumbers and Onions in Vinegar
Why You’ll Love This Cucumbers and Onions in Vinegar Recipe
Let me tell you why my cucumbers and onions in vinegar recipe will become your new favorite summer staple!
- Cool as a cucumber – No cooking required means you can whip up this refreshing salad without heating up your kitchen
- Make it your own – Adjust the sweetness to perfection with sugar, honey, or sugar-free swaps
- Meal prep champion – The vinegar brine works magic overnight, making cucumbers and onions in vinegar taste even better the next day
- Picnic perfect – Pack it tight in mason jars that won’t leak – they’re practically made for this old fashioned cucumber salad
- Grandma’s secret – That sweet and sour cucumber flavor gets better every time you sneak another bite
Once you try this simple jarred cucumber onions recipe, you’ll understand why it’s been a summer tradition in my family for generations!
Ingredients for Cucumbers and Onions in Vinegar
Let me walk you through everything you’ll need for this perfect cucumbers and onions in vinegar salad. My grandma taught me these measurements by heart!
- 2 large cucumbers – Thinly sliced for that signature crunch in every bite of cucumbers and onions in vinegar
- 1 medium sweet onion – Vidalias make the best sweet and sour cucumbers
- 1 cup white vinegar – The backbone of our old fashioned cucumber salad brine
- 1/2 cup water – Just enough to mellow out the vinegar’s punch
- 1/4 cup sugar – You can swap this with honey or sugar-free alternatives for no cook cucumber relish
- 1 teaspoon salt – Essential flavor booster for jarred cucumber onions
- 1/2 teaspoon black pepper – Adds warmth to balance our mizeria cucumber salad
- 1 tablespoon fresh dill (optional) – My favorite way to elevate summer garden salad flavor
That’s all it takes! Simple ingredients creating magic in your cucumbers and onions vinegar brine.
How to Make Cucumbers and Onions in Vinegar
Making this classic cucumbers and onions in vinegar salad couldn’t be easier – let me walk you through each simple step!
Step 1: Slice the Vegetables
For perfect cucumbers and onions in vinegar texture, you’ll want paper-thin slices. I use my mandoline (watch those fingers!) to get cucumbers translucent-thin – this helps them soak up more of that delicious vinegar brine. Slice the onions just as thin so every bite of your old fashioned cucumber salad has the ideal crunch-to-tang ratio.
Step 2: Prepare the Vinegar Brine
Let’s whip up that magic sweet and sour cucumbers marinade! Whisk together vinegar, water, sugar (or sugar-free substitute) and salt until everything dissolves completely – no graininess! For jarred cucumber onions with extra depth, try warming the brine briefly to help flavors meld. The vinegar brine is the star of our cucumbers and onions vinegar salad, so taste and adjust to your preference.
Now gently toss your sliced veggies with the brine in a large bowl – I like using my grandmother’s glass mixing bowl for this step. Make sure every piece of cucumber and onion gets coated in that tangy goodness! Cover tightly and refrigerate your mizeria cucumber salad for at least 2 hours (though overnight is better). Store in mason jars for picnic-ready no cook cucumber relish that keeps getting more flavorful!
Tips for the Best Cucumbers and Onions in Vinegar
Want your cucumbers and onions in vinegar to really shine? Here are my tried-and-true tips straight from Grandma’s recipe book! First, use ice-cold bowls when serving – that crisp chill makes this old fashioned cucumber salad extra refreshing. Taste your vinegar brine before pouring and don’t be afraid to adjust – I often add an extra teaspoon of sugar for that perfect sweet and sour cucumbers balance.
The secret to next-level cucumbers and onions vinegar flavor? Fresh dill! Just a tablespoon adds incredible brightness. And here’s the best tip – make it at least a day ahead! The magic happens overnight as that vinegar brine works its way into every slice. Your jarred cucumber onions will taste 100 times better on day two.
For picnics, I pack my cucumbers and onions in vinegar in wide-mouth mason jars – they’re leakproof and let everyone see those beautiful layers! Just give the jar a gentle shake before serving to redistribute the brine. This no cook cucumber relish gets better with time, so I always make a double batch – trust me, you’ll want leftovers!
Variations to Try
One of my favorite things about cucumbers and onions in vinegar is how easily you can dress it up! For a spicy kick, toss in a pinch of red pepper flakes – that little heat makes the sweet brine even more addictive. If you’re craving deeper flavor, try swapping half the white vinegar for apple cider vinegar – gives it this rich complexity I absolutely love. Feeling fancy? Throw in some thinly sliced radishes or bell peppers for extra crunch and color!
A squeeze of lemon juice brightens everything up beautifully. Sometimes I’ll use rice vinegar instead of white for an even milder tang. The possibilities are endless with this classic salad – make it your own and have fun with the flavors!
Serving Suggestions
Oh, the ways I love serving up my cucumbers and onions in vinegar! They’re practically made for summer BBQs – pile them next to juicy grilled chicken or burgers straight off the flames. Sandwich lovers, listen up – these tangy slices make the perfect crunchy topping for pulled pork or turkey clubs!
But honestly? I could eat this refreshing salad straight from the jar with a fork. Pack it in your picnic basket (with some crusty bread, obviously) and you’ve got instant summer happiness. My grandma always said really good food doesn’t need fancy plating – and she was right!
How to Store Cucumbers and Onions in Vinegar
Let me tell you about storing this cucumbers and onions in vinegar salad – it’s almost too easy! Tight-lidded mason jars are my go-to – they keep the vinegar brine from absorbing fridge odors and make the perfect picnic transport. These pickled treats stay crisp and delicious for up to 5 days, though I swear they taste best around day 2 or 3 when the flavors have really gotten friendly. The cucumbers soften slightly over time, but that just means more tender bites of sweet and sour goodness!
Nutritional Information
The nutritional values provided are estimates only. Actual amounts may vary based on specific ingredients used and brand differences. Always check labels if you require precise nutritional information.
Common Questions About Cucumbers and Onions in Vinegar
I get asked these questions all the time when sharing my cucumbers and onions in vinegar recipe—here are the answers from my vinegar-stained recipe cards:
What can I use instead of sugar in this recipe?
You’ve got options! Honey works beautifully for natural sweetness, though it changes the flavor slightly. For sugar-free cucumbers and onions vinegar, try stevia or erythritol—just start with half the amount since they’re sweeter than sugar. Grandma always said “the brine should tingle your tongue, not knock you over!”
How long do cucumbers and onions in vinegar need to marinate?
At least 2 hours for that old fashioned cucumber salad flavor, but overnight is magic! The vinegar works its way deeper into the veggies—your sweet and sour cucumbers will taste twice as good on day two. Just don’t go past 5 days or they’ll lose their lovely crispness.
Can I use regular onions instead of sweet onions?
Absolutely—just soak your sliced regular onions in ice water for 10 minutes first to mellow their bite. Red onions make gorgeous pink-tinted jarred cucumber onions too! The vinegar tames any sharpness, so use what you’ve got.
Why did my cucumbers get soggy?
Probably sliced too thick! Keep those cucumbers paper-thin for perfect texture in your no cook cucumber relish. And never skip the cold water rinse—it washes away enzymes that cause mushiness. My grandma’s trick was blotting slices dry with a kitchen towel before adding the brine.