Appalachian Food

Julia’s Cucumber Salad

Easy cucumber salad with vinegar

During my lunch break a few weeks ago at work, Julia let me taste her cucumber salad. It was really good. I knew I had eaten the salad before at potlucks and maybe even at a restaurant, but somehow I had never thought about making it myself until I tasted Julia’s.

Easy cucumber salad vinegar onions sugar


Julia’s Cucumber Salad

  • 2 medium cucumbers sliced thinly
  • 1/2 cup diced onion (more or less depending on your preference)
  • 1/3 cup apple cider vinegar
  • 1/3 cup water
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Place cucumbers and onions in a bowl.

Mix all the other ingredients together until well combined and pour over cucumbers and onions. Toss the whole thing around a few times to evenly coat the cucumbers and onions. Chill in frig over night or at least a few hours to give the salad time to marry as The Deer Hunter says.

I know this is a common summer salad with many different variations. If you make it with other ingredients or in a different manner please share your recipe-I’d love to try it too.


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  • Reply
    josephine wangutusi
    July 1, 2017 at 5:58 am

    I eat cucumber every day before meals and i love it so much. My skin has improved and i feel more comfortable than before.

  • Reply
    August 25, 2016 at 8:35 pm

    I tried Janet Smart’s recipe this evening, with a handful of chopped onion, and celery seed in place of dill because if I went back outside to pick dill after doing the evening chores, the goats would get all worked up thinking they were about to have supper all over again.
    It is delicious! I’ve already had two servings and am thinking about a third. Thanks, Janet 🙂

  • Reply
    August 2, 2016 at 4:30 am

    Tipper, I bought an onion yesterday just so I can make this today. Can’t wait! But I will.

  • Reply
    Rev. RB
    July 18, 2016 at 11:12 pm

    This is one of my favorite salads. Our Dad made it a little differently with a cup of cream, a dash of vinegar, a teapoon of sugar, and salt and pepper to taste, and it was wonderful. He also sliced the onions thin like the cukes instead of dicing them.
    Bro Tom is allergic to cukes, so I substitute zucchinis; it tastes pretty much the same and doesn’t give him problems.
    By the way, it’s amazing in a BBQ sandwich too.
    Praying everyone is having a safe blessed week.
    God bless.

  • Reply
    July 18, 2016 at 10:51 pm

    This looks so refreshing!

  • Reply
    b. Ruth
    July 18, 2016 at 7:58 pm

    and DEAR FOLKS that are commenting on the bowl….I called “dib’s” on Tipper’s Texas Ware Bowl years ago!
    Ain’t that right Miss Tipper?
    Thanks again….

  • Reply
    July 18, 2016 at 12:57 pm

    Your recipe and every one of these comments is making my mouth water, even though I just ate my lunch! My Sow True Seed Asian cucumbers are about an inch and a half long, so I’ve got a bit of a wait for my own cucumber salads 😉

  • Reply
    David Templeton
    July 18, 2016 at 12:06 pm

    What could be better. Julia’s recipe is simple, quick and healthy. A quintessential summer treat. Ummmmmmm.

  • Reply
    Janet Smart
    July 18, 2016 at 11:25 am

    Hi Tipper,
    Here is how I make it.
    4 cucumbers peeled and sliced then 2 bunches of green onions (chopped)
    Mix together the following and pour over cucumbers and onions.
    1-cup mayonnaise
    1/4 cup sugar
    4 tsp. vinegar
    1/2 tsp. dill weed
    1/2 tsp. salt
    I’m not that crazy about the onions, so I leave those out.
    Hope you are having a nice summer.

  • Reply
    July 18, 2016 at 11:13 am

    I’d rather smell a cucumber as eat the blooming things, especially those little bitty ones. And those chopped onions look so good. When I fry a hamburger, I usually smother that booger with chopped onions and a home-grown slice of tomato and
    lots of mayonnaise. Salads don’t agree with me anymore, but I make up with it with

  • Reply
    Ed Ammons
    July 18, 2016 at 10:49 am

    Never mind the salad, I want that bowl!

  • Reply
    Wanda Devers
    July 18, 2016 at 10:23 am

    I like to make this kind of salad with lemon juice and oil with salt added. Just cucumbers, onion, and tomato lightly salted and left in fridge overnight makes it’s own liquid that is yummy with a little oil & vinegar/lemon juice added the next day.
    I am handicapped here because my husband hates onions so I have to make just a little of this. I know two other people who won’t eat even a Vidalia. I can’t understand them–onions are one of the joys of my life!

  • Reply
    July 18, 2016 at 9:26 am

    I’ve never made cucumber salad. Fresh cucumbers taste best with salt and pepper and eaten straight out of the garden. For some reason they never taste as good once they have been refrigerated.
    I love that Texas Ware bowl you are using.

  • Reply
    July 18, 2016 at 9:25 am

    I’ve been eating this yummy salad forever! It was a standard dish on my grandma’s Summer dinner table. Like Pam, when I make it, I sometimes add tomatoes or other veggies/herbs. Hooray for cucumbers!

  • Reply
    Pam Danner
    July 18, 2016 at 8:51 am

    My Mom made this as long as I can remember and I have made it my whole adult life. It is one of our favorites! Some times I shake things up a bit and add tomatoes and fresh dill.
    I have another cucumber salad that I have been making for years,……………. slice cucumber and put in a colander to drain excess water pat with paper towels. dice some green onions including some of the tops, mix 1-2 teaspoons sugar with light sour cream add to cucumber and green onion, fold all together and then refrigerate. It is so refreshing and good and sooooo simple!

  • Reply
    Carol Rosenbalm
    July 18, 2016 at 8:51 am

    Hi! Hope you’re doing well except for the heat!
    But anyway I make a summer salad like this but I use small tomatoes cut in half with onion and little cucumber.
    Cucumbers are not my friend!
    Carol Rosenbalm

  • Reply
    b. Ruth
    July 18, 2016 at 8:32 am

    Nearly at every meal when cucumbers are coming in I make a little bowl of sliced cucumber, diced tomato, diced Vidalia onion or garden green onion, sometimes adding that small lone crookneck squash sliced thin or chopped! Salt/Pepper. Either mix in a Tablespoon or so of Lite Catalina dressing or make a dressing of Mayo and lemon juice (like Cindy’s). Most of the time I use a Tablespoon of Catalina or Lite Ranch since it is made for not having leftovers.
    I also make a summer garden slaw which we love but it is not as good the next day unless you drain out the pulled out moisture from the cucumbers, tomatoes, etc. that the addition of salt causes…
    Grated cabbage or cut to your liking
    Tomato ripe chopped
    Cucumber chopped
    Green Bell, Gypsy pepper or other sweep pepper chopped
    Sweet garden onions with part of the green stem
    Small yellow squash chopped
    Small zucchini chopped
    Carrot minced if you have them
    Mayo, salt and pepper to balance…don’t OD on the salt Mayo or it will wilt to fast if you make it ahead. That’s pretty much it. I have added a couple of fresh green beans snapped or shelled green peas, snow peas….
    Anything out of the garden that’s fresh works…Talk about a Vitamin overload and healthy! Well, we all have to have a bit of Mayo and salt in our life. I am now using the pink Mediterranean salt.
    Thanks Tipper

  • Reply
    Miss Cindy
    July 18, 2016 at 7:24 am

    It sounds good! I have a summer salad that I made a couple days ago. It’s simple. Chop a tomato, a cucumber and a little sweet onion. Add mayo, lemon juice, salt and pepper. That’s it. Eat now or eat later.

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