Cucumber Salad with Recipe

Cucumber Salad 1G
Goes great as a side dish with things like air fried crumbed chicken, and it’s usually gone before I get the chance to try it with other things!
The vinegar is great for low GI-ing carby foods for me and thus reducing potential blood glucose spikes if I’ve made a mistake with carb amounts.

Cucumber Salad
Australian measurements: Tablespoon = 20ml; Teaspoon = 5ml
Weight to Volume Conversion Chart

Ingredients: Serves 3 to 4

1 Cucumber approx 200gm before peeling
1 Onion approx 100gm before peeling
1.5 tablespoons (24gm) raw sugar
¼ teaspoon Ground White Pepper
½ teaspoon Kosher or Sea Salt
3 tablespoons Vinegar (Malt, White, Apple Cider, Apple)
2 tablespoons Oil (not Olive)

The order of steps are important to gain the best flavour.

  1. In a non-metal, lidded container suitable for the fridge, make the Salad Dressing by combining Oil, Sugar, Pepper, Salt and Vinegar. Stir together and let sit.
  2. Finely chop Onion into teeny tiny dice, this is so it sticks to the cucumber slices, it can be thinly slivered and still work.
  3. Put diced Onion into Dressing and mix well. Putting the Onion in the Dressing first is important to allow the Onion and Vinegar to do their jobs. Optional: Marinate Onion in Dressing in fridge for an hour before adding the cucumber.
  4. Thinly slice Cucumber, add to Onion Dressing marinade and stir well.
  5. Keep refrigerated. Best to allow 3 to 4 hours to marinate, but not overnight as it loses it’s brightness if left that long.

Cucumber Salad Ingredients 2G

About the ingredients:
These are my go to items, and it helps to see the sizes of the cucumber and onion, and it’s interesting to see pantry items from different countries!

Picky Picky Peanut Oil, any vege oil will work. I’ve said not Olive Oil, because it could overwhelm the brightness of the cucumber, but if you love the flavour of Olive oil, and the oil is fresh, it might work for you.

Apple Vinegar, The Ottogi Apple vinegar is my favourite to use for quick pickle sides like this, because it has a lovely light, bright uplifting flavour, but any light vinegar would work. Malt, White, Rice Wine, vinegars would also work well. This apple vinegar is not the same as an Apple Cider vinegar, although I expect that would work too. I often use Apple Cider Vinegar when making Chilli Chutney.

Salt, experience has shown me the value of using kosher salt as it does not have inclusions that are likely to affect the outcome, I don’t recommend using iodised as it can change the flavour negatively.

Ground White Pepper, this is a German style recipe and Black Pepper is too strong a flavour for it.
Raw Cane Sugar, or white, although brown sugar would shift the flavour toward heaviness, but coconut or palm might be nice if you like them.

Cucumber, Lebanese Cucumbers are my preferred because their seeds are soft and don’t tend to need removing for my health issues. Fresher is better of course. I check the flavour of the peel, and if it’s too hard due to water shortage when growing, or too old, I peel them, as the older skin doesn’t let the dressing infiltrate and marinate effectively.

Brown Onion, brown onions are my go to, and mostly all I can get that are useable without having to be cooked, lately. White would be just as good, not sure if red ones would work or not and they’d colour the dressing which could be interesting! I’ve said to dice them into teeny tiny dice, but slivers would work too if that’s your choice. The aim is to get the onion flavour infused into the dressing, and for the dressing to infuse into the onion, so smaller pieces allow for more flavour transfer.


Yum, I love cucumber, this sounds lovely. Does the cucumber stay crunchy when marinated/pickled?

1 Like

It is really tasty, and refreshing.
And yes, the cucumber stays somewhat crispy, not as much as when freshly cut of course; the longer it marinates, the softer it goes.
I think the flavour and crispness remaining is best at around the 3 to 4 hours marination time.

1 Like

My husband will love this. Thanks for the recipe!

1 Like

We love vinegared foods as well to balance out carb overloads…when they are tasty and healthy, it is a win-win!

Thanks for sharing your insight into how similar ingredients might affect the taste. I don’t cook much but as I learn more, I am inclined to try things on my own.


Sounds delish! I love a quick fridge pickle. Good tip about the white pepper, I should try that in rhe fennel-pear salad I make, black is too strong.
Red onion would certainly add colour. We have some pickled, the liquid is bright pink!


Looks delicious! I love vinegar cucumbers. Thanks for all the ingredient info, as well.

1 Like

The good thing with this, is that it’s not cooking :stuck_out_tongue_winking_eye:

Just throw things in a suitable container. Easy

1 Like

This is a favorite - I sometimes mix it up by using red wine vinegar and add cherry tomatoes.

1 Like

It is the simple things that can lift one’s spirits, whether that be shared knowledge or a kind word or three. :heart:
So glad I shared the recipe and info and that it’s offered some different options and ideas for people.

Smmarrt - red wine vinegar would be good, I’ll try it when I can’t get my special Apple Vinegar anymore. Unfortunately, I can’t eat cherry tomatoes, but I did add some Kumato tomatoes one time, which I did not like at all. Different vinegars would react differently with tomatoes I expect.

Magpie - Swapping white for black pepper can make a huge difference in flavour to quite a few dishes, mushrooms being one in particular. Black pepper contains latex and it’s possible to be sensitive/ allergic to latex and not know, but the body reacts to it in even small amounts. White pepper is the inside of the black pepper ‘fruit’, the outer area having been removed and thus has no latex. It’s also a much more delicate flavour than black pepper. Red onion certainly is colourful isn’t it. :grin:

AIMR - Counting carbs is part of my life now, which is why I’m more often than not rewriting a recipe with alternative ingredients to fit my needs. Quick fridge pickles that require no cooking have become a welcome addition to a few meals.

I wish I was brave enough to try fermenting.

1 Like

The way my grandmother used to make, if I remember correctly, she’d marinate the cukes & onions and vinegar and then squeeze the veggies, almost like wringing them out. But that might have been a different dish. I’ll check with my mom

1 Like

There are a few ways (that I know of) to make pickle, depending on how long you want it to keep and what the end product is going to be, and what you’ve described is definitely one of them. :sunny:

When I make cucumber raita, I’ll lightly salt, or sugar, the diced cucumber in a container that’s tilted to allow the liquids to run off so the cucumber is not sitting in the liquid. Then I’ll drain it and use the cucumber in the yoghurt. This is so the juices from the cucumber don’t make the yoghurt runny.

Salt and sugar even more so, are humectants, which mean they ‘suck’ the water from whatever they come into contact with, which is why they are used in this way. There’s a more scientific way to describe the process, but more or less it’s because too much water in a vinegared product can reduce it’s shelf time because it can let bacteria etc grow.

I salt onions and cucumber for long term pickling too.
Macerating fruit for jam which is cutting up the fruit and letting it sit in a bigger than you thought you’d need container, with usually about 1/2 the amount of sugar needed for the jam process, (in the fridge for 8 to 10 hours or so) pulls the flavoursome juice from the fruit and makes a wonderful jam or jelly.

macerated strawberriesG
Here’s an image of my last lot of strawberry jam when it was done macerating in the fridge - note the amount of juice, no added liquid, just juice!

I love learning new methods, and knowing how to do things to get a more satisfying end result!

1 Like