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A large wooden bowl is tilted forward and filled with green cucumber slices and thinly sliced red onions.
4.22 from 64 votes

Cucumber Vinegar Salad

Cucumber Vinegar Salad has thinly sliced cukes, red onions, seasonings, and a sweet vinegar dressing.
Course Salad
Cuisine Vegan
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 Servings
Calories 174kcal
Author Ginny McMeans


  • 3 cups English cucumbers or regular cucumbers - thinly sliced and this is an estimate on the number of cups. It may be four cups.
  • 1 ½ cups red onion - sliced
  • 1 tablespoon celery seed
  • 1 teaspoon salt
  • 1 cup distilled white vinegar
  • ½ cup water
  • ¾ cup organic granulated sugar


  • In a small saucepan, bring vinegar, water and sugar to boil and stir until sugar is dissolved.
  • Take off the heat and let it cool while you're preparing the vegetables.
  • Slice cucumbers and onions and place in large bowl.
  • Sprinkle on celery seed and salt.
  • Pour the vinegar mixture over cucumbers and mix well.
  • Place in an airtight container, cover and seal. Place in refrigerator to meld. It will keep nice for three to four days.


Each serving is about 1 to 1 ½ cups.
Can be made up to 3 to 4 days before serving


Serving: 1Serving | Calories: 174kcal | Carbohydrates: 41g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 593mg | Potassium: 136mg | Fiber: 1g | Sugar: 39g | Vitamin A: 82IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg