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A white bowl filled with sliced cucumbers and onions in a cucumber salad with onion and vinegar.

Cucumber Salad

Old-fashioned creamy cucumber onion salad made with fresh cucumbers, sour cream, vinegar, onion, and sugar. A cold, crisp summer side dish perfect for garden season.
4.95 from 17 votes
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine American
Servings 6
Calories 56 kcal

Equipment

  • bowl
  • knife or mandolin

Ingredients
  

  • 2 cucumbers large
  • 1 yellow onion
  • ⅓ cup white vinegar
  • ⅓ cup sour cream
  • 1 tablespoon sugar optional
  • 2 teaspoons salt
  • 1 teaspoon black pepper fresh ground

Instructions
 

  1. Use a knife or vegetable peeler to remove the cucumber skin.  If the variety of cucumber you are using has a tender and thinner skin, it can be left on if you want to.
  2. Next, cut or use a mandolin slicer to chop the cucumbers into thin slices and put the cucumber slices in a medium bowl. Slice the onions into rings and add them to the bowl.
  3. In a separate bowl, combine sugar, vinegar, and sour cream and whisk until smooth. If you are adding fresh herbs, such as dill, add it here!
  4. Pour the dressing over the cucumbers and season with salt and pepper to taste.  
  5. Serve immediately or refrigerate until suppertime. It's best to eat this salad right away, but can be stored in the fridge for 1-2 days.

Video

Notes

​HOW TO STORE CUCUMBER SALAD
After preparing the salad, cover the bowl tightly with plastic wrap or transfer it to an airtight container. Place it in the refrigerator as soon as possible. Store the cucumber salad in the refrigerator at a temperature below 40°F (4°C). This will help retain its crispness and flavors.
This cucumber salad is best consumed within 1-2 days for optimal taste and texture. As time passes, the cucumbers will lose their crunch and may become softer. It's recommended to make smaller batches if you anticipate leftovers.
If you're planning to serve the salad outdoors or at a picnic, keep it in a cooler with ice packs to maintain its freshness. The ingredients in this salad won't stand up to freezing.
TOP TIP
This salad has a lot of liquid.  I prefer to transport it to cookouts or summer night dinner parties in a ½ gallon mason jar with the lid tightly closed.  Another storage and transport option would be a pyrex bowl with tight fitting lid. No one wants a sloshy mess in their car!

Nutrition

Calories: 56kcalCarbohydrates: 7gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 782mgPotassium: 184mgFiber: 1gSugar: 5gVitamin A: 154IUVitamin C: 5mgCalcium: 34mgIron: 0.3mg
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