Julia's Simply Southern: Cucumber Salad >

Wednesday, July 12, 2017

Cucumber Salad

We are in the midst of the growing season in the South so the cucumbers are plentiful. What do you do with all those cucumbers? Top salads, make pickles, slice them and sprinkle with a touch of salt for snacks. Yes to all of those, and of course, make the classic old fashioned Cucumber Salad. It's likely you remember your grandmother making this cool summer side dish. When it's hot, cool refreshing side dishes are always welcome.

There are team sweet, team salty and team tangy people who enjoy this dish. I prefer a nice balance of the sweet and salt so it doesn't overwhelm the salad but still has that nice tang from the vinegar. If you've been following Julia's Simply Southern for a while, you've heard me say this before, recipes always vary according to who's making it. Give the recipe a try and you can always adjust if needed to better suit your taste.

Like many others, I don't especially care for really heavy meals on the hottest days of summer. Light and fresh are always perfect, easier to digest and doesn't make you feel weighted down. It's humid and we can barely breathe down here in the South! WHEW! Heavy meals can make you just drag along. No thank you. Sometimes just a cool vegetable plate is perfection. Plus there is minimal effort to prepare the meal.


  • 1/2 c White Vinegar 
  • 1/2 c Hot Water (from the faucet)
  • 2 tbs Granulated Sugar
  • 1 tbs Kosher Salt
  • 2 Large Cucumbers
  • 1/2 Vidalia Onion, thinly sliced
  • Cracked Black Pepper, to taste (optional)
  • 1 tsp Chopped Fresh Dill (optional)

To begin, we are going to make the brine or dressing if you prefer. Add the white vinegar (you can also use apple cider if that's your preference) and hot water to a mixing bowl. 

Add the sugar and kosher salt to the mixing bowl and whisk until completely dissolved. The liquid will be clear when everything is dissolved well. 

Allow the brine mixture to cool for half and hour.

After the brine has cooled, peel the cucumbers. If desired, use the tines of a fork to score the sides of the cucumber. Scoring the cucumber makes a nicer presentation for me but it's completely optional. 

Slice the cucumber and add the slices to the brine. I slice the cucumbers about 1/4" or less while some prefer very thin slices, such as those you'll get from using a mandolin. 

Add the thinly sliced Vidalia onions to the brine with the cucumbers. Stir to combine everything together.

Add cracked black pepper and fresh dill if desired.

Cover and refrigerate one to three hours.

Use a slotted spoon to remove salad from brine mixture before serving.

You may also be interested in:
Old School Pineapple Salad
Sauteed Kale Salad

See it at:
The Weekend Potluck
Meal Plan Monday


  1. Julia, looks soooo refreshing! My Daddy (my Southern side!) could make a meal of this salad.

    1. Thank you Jean. It really could be a meal. I have a difficult time not snacking it all away before it's ready to serve. Just so good.

  2. Our garden cucumbers are coming on strong, time for pickles and cucumber salads, just love this time of the year! Thanks so much for sharing with us at Full Plate Thursday and you have a great weekend!
    Come Back Soon
    Miz Helen

  3. There's nothing more refreshing than a good cucumber salad! I love the way you made the edges a little extra fancy - pretty food just tastes better.

  4. I JUST picked 6 cukes last night. Thanks for the recipe :)

    1. You're welcome Gwen! I hope you enjoy the salad. :)

  5. We love cucumber salads in the summer. I exchange STEVIA for the sugar ... that reduces the calories and it tastes great .... if you're diabetic or watching your weight ... this makes this dish a good one for you.


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