Cucumber salad is a classic, easy-to-make side everyone enjoys. This version recreates the crisp, sweet-and-tangy salad often found in New York delis and pairs beautifully with burgers, barbecue, grilled meats, and sandwiches.
Cucumber salad can be prepared in many ways, but this simple deli-style recipe—thinly sliced cucumbers and onions with fresh dill in a sweet vinegar brine—is one we return to again and again.
This preparation captures the flavor profile you’d expect from a deli: crisp cucumbers, mild onion, bright dill, and a sweetened white vinegar dressing. Red onion can be used for color if you prefer, though sweet or yellow onions are more traditional for this style.
How to make it
Each numbered item below corresponds to the steps to prepare the salad.
- Using a mandoline or a sharp knife, thinly slice 4 large English cucumbers and 1 medium sweet onion. Mince 2 tablespoons of fresh dill.
- Arrange the cucumber and onion slices on a baking tray or large flat surface. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon white pepper. Let them sit for 15 minutes so they absorb the seasoning.
- In a saucepan over medium-high heat, combine 2 cups white vinegar and 1 cup sugar. Bring to a boil and stir until the sugar dissolves. Remove from heat and add 1 cup cold water. Allow the mixture to cool.
- Transfer the cucumbers and onions to a dish deep enough to hold the vegetables and the pickling liquid. Pour the cooled (or room-temperature) vinegar mixture over them, add the dill, and gently toss to combine. Cover and refrigerate for at least 2 hours, ideally overnight. Stir gently once about halfway through chilling. Serve chilled alongside sandwiches, grilled meats, or your favorite main dishes.
Top Tips
- Cucumbers. English cucumbers are recommended because they have fewer seeds and thinner skin. If using other varieties, consider peeling some or all of the skin.
- Slicing. A mandoline gives uniform, very thin slices for the best texture. If you use one, follow the manufacturer’s safety instructions and use the guard.
- Vinegar and sugar. Distilled white vinegar is typical for this deli-style salad and helps produce the familiar flavor. Let the sugar-vinegar mixture cool to avoid soggy cucumbers.
- Refrigeration. For maximum flavor let the salad rest overnight, though it can be served after 2 hours. Mix gently halfway through chilling to ensure even flavor distribution.
More cold salads and sides
Try these complementary sides at gatherings and cookouts:
- New York deli coleslaw
- Greek pasta salad
- Lemon herb orzo salad
- Watermelon, cucumber and feta salad
- Cauliflower salad
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Cucumber Salad
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Ingredients
- 4 large English cucumbers thinly sliced
- 1 medium sweet onion sliced
- 1/4 teaspoon white pepper
- 3/4 teaspoon salt
- 2 cups white vinegar
- 1 cup cold water
- 1 cup sugar
- 2 tablespoons minced fresh dill
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Instructions
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Slice the cucumbers and onion and spread them on a baking tray or other flat surface. Sprinkle with salt and white pepper and let sit 15 minutes.
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Combine sugar and white vinegar in a saucepan and bring to a boil. Once the sugar dissolves, remove from heat and add 1 cup cold water. Allow to cool.
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Place the cucumbers and onions in a dish, pour the cooled vinegar mixture over them, and mix in the dill. Cover and refrigerate at least 2 hours, preferably overnight. Stir gently at the halfway point. Serve chilled.
Notes
- Seasoning the sliced cucumbers and onion before marinating develops better flavor.
- Do not pour the boiling sugar-vinegar mixture directly over the cucumbers to avoid sogginess; let it cool first.
- The salad deepens in flavor after a day or two and keeps well in the refrigerator for up to 5 days.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.