With cucumbers in abundance at markets -- and in my backyard garden -- turn to my Mom Ruth's family favorite marinated cucumber and onion salad -- sometimes referred to as "sweet and sour cucumbers". Super quick to prepare, crunchy cucumbers and onions are marinated in a cider vinegar dressing along with fresh dill resulting in a zingy sweet and tangy summer salad.

Ruth's Marinated Cucumber and Onion Salad in a bowl

Much like my Creamy Dilled Cucumbers. Ruth's Marinated Cucumber and Onion Salad graced our family table -- oftentimes many times/week -- for as long as I can remember and likely longer. Typically starting in July when Dad's crop of cucumbers started producing and would run into October when the overabundance of cucumbers far outnumbered the uses for them!

When the container of crunchy pickle-y cucumbers was growing low, my mom, Ruth, would simply slice another cucumber and toss it in with the remaining dressing -- kind of like how one feeds a sourdough starter. In this case it was a young growing family. Kind of like the "never-ending salad".

The intent is to always showcase "original" recipes on The Savory Tart. And while I would love to claim this gentrified classic as "my own", given the number of variations found in research, the best I can do is credit my mother and grandmother, Ruth and Genevieve for what appears to be their own-able ratio of ingredients.

This is their version, and I'm going to be bold in stating that it is the "best" version for all of the very "best" reasons.❤️

Ruth's Marinated Cucumbers and Onions will be the perfect accompaniment to my Salmon and Asparagus en Papillote with Sauce Verte. Or serve it alongside Grilled Pork Tenderloin and Peaches with Peach and Mustard Glaze or Lemon and Herb Roasted Chicken. It's a spot-on side for my Yogurt, Harissa and Aleppo Chicken Kebabs.

Ingredients

cucumbers
kosher salt
cider vinegar
water
sugar
extra virgin olive oil
pepper
yellow onion
fresh dill

See recipe card for quantities.

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Instructions

Step 1: Put cucumbers in a colander and toss with one teaspoon salt and allow to drain for 30 minutes.

Step 2: Whisk vinegar, water, sugar, olive oil, remaining salt, and pepper in medium bowl.

Step 3: Add cucumbers, onion and dill.

Step 4: Toss to combine. Cover and refrigerate for an hour (or overnight).

Hint: I used good old-fashioned burbless cucumbers, seeds and all. If you aren't into the seeds, simply cut the cucumber down the middle lengthwise and scoop out the seeds before slicing.

Cucumbers are naturally high in water content. By salting and draining cucumbers, it draws out the moisture through the process of osmosis. This produces a firmer and more flavorful cucumber -- and one that won't dilute the dressing.

Ruth's Marinated Cucumber and Onion Salad

Substitutions & Variations

Onion - instead of sliced onion, slice a few shallots
Tomatoes - add in 1-½ cups of cherry tomatoes that have been cut in half
Make it Asian - use unseasoned rice wine vinegar instead of the cider vinegar, substitute toasted sesame oil for the olive oil and cut the salt in half and whisk in a tablespoon of soy sauce or more to taste. Top it with sliced scallions.
Gluten Free - this is gluten free
Cider Vinegar - white vinegar works here too

Equipment

colander

Storage

These are best eaten within the four or five hours, but will keep in the refrigerator for up to five days -- or even more.

🍽️ Recipe