Southern Cucumbers and Vinegar is a classic, no-cook side dish featuring crisp cucumber slices marinated in tangy white vinegar with salt and pepper. It's ready in minutes and pairs perfectly with any Southern meal.
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Wash the cucumbers and trim off both ends.
Peel the cucumbers using a vegetable peeler or a knife.
Slice the cucumbers into rounds of your desired thickness.
Place the sliced cucumbers into a large bowl and rinse with water.
Pour enough distilled white vinegar over the cucumbers to completely submerge them.
Season generously with salt and freshly cracked black pepper.
Stir well to combine all the ingredients.
Cover the bowl and refrigerate for at least 10-15 minutes to allow the flavors to meld.
Serve chilled as a side dish or a snack.
Store in an airtight container in the refrigerator for up to 5 days. Serve chilled.
Store in an airtight container for up to 5 days. The cucumbers soften over time, so enjoy them within the first 2-3 days for maximum crispness.
Yes. Apple cider vinegar will give a slightly sweeter, milder tang. Use the same amount, but taste and adjust seasoning as needed.
No—leaving the skin on keeps them crisp and adds color. Wash thoroughly before slicing.
Yes. Prepare and refrigerate up to 4 hours in advance. Add vinegar just before serving if you prefer firmer cucumbers.
Maintain a 1:2 ratio of cucumbers to vinegar. For 6 large cucumbers, use 4 cups vinegar, then adjust salt and pepper to taste.
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