Go Back
+ servings
A large wooden bowl is tilted forward and filled with green cucumber slices and thinly sliced red onions.
5 from 1 vote

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


  • 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