Marinated Cucumber Salad

Name: Marinated Cucumber Salad with Rice Wine Vinegar
Prep time: 10 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 5 English cucumbers; 1 red onion; kosher salt, to taste; black pepper, to taste; 12 fl oz rice wine vinegar; 1/4 cup white vinegar; 3/4 cup granulated sugar; 1/4 cup water

This marinated cucumber salad combines crisp English cucumbers and red onions in a balanced sweet-and-tangy dressing made with rice wine vinegar, white vinegar, and sugar. It's a light, make-ahead side dish that pairs well with Asian and American cuisines.

🌍American 🏷️Cucumber salad 🏷️Marinated salad 🏷️Red onion 🏷️Rice vinegar Side dish

🏷️

🏷️Summer salad

-0:00

oldscoolkevmoonTikTok

Total

1h 10m

Servings

8

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok · by oldscoolkevmo

-0:00

oldscoolkevmoonTikTok

Ingredients

5 English cucumbers
1 red onion
kosher salt, to taste
black pepper, to taste
12 fl oz rice wine vinegar
1/4 cup white vinegar
3/4 cup granulated sugar
1/4 cup water

8 Ingredients

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Instructions

1
Trim the ends off the English cucumbers.
2
Using a mandoline slicer on a thin setting, slice all the cucumbers.
3
Thinly slice the red onion on the mandoline. Use the safety guard for smaller pieces.
4
Roughly chop the sliced red onion to create smaller pieces.
5
Combine the sliced cucumbers and red onion in a large mixing bowl.
6
Toss the vegetables together to mix.
7
Season generously with kosher salt and black pepper.
8
Pour in the rice wine vinegar, white vinegar, granulated sugar, and water.
9
Mix everything thoroughly with your hands, ensuring the sugar begins to dissolve and the vegetables are well-coated.
10
Set the salad aside to marinate for at least one hour before serving.

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Tips & Notes

Pro tips

Slice cucumbers evenly (about ¼ inch thick) so they marinate uniformly and stay crisp longer.
Use kosher salt rather than table salt for better flavor distribution and control—it dissolves more evenly in the marinade.
Chill the finished salad for at least 1 hour before serving to allow flavors to fully develop and the texture to set.
Reserve the marinade after eating the cucumbers to pickle a fresh batch—it keeps for up to 2 weeks refrigerated.

Substitutions

Rice wine vinegar → Apple cider vinegar or white vinegar (slightly sharper taste but works well)
English cucumbers → Persian cucumbers or Kirby pickles (smaller, seedier varieties; reduce quantity slightly)
Granulated sugar → Honey or agave (use 1/2 cup to account for liquid content)
Red onion → Sweet Vidalia onion or shallots (milder, sweeter flavor)

Storage & make-ahead

Refrigerate in an airtight container for up to 5 days. Texture is best within the first 2–3 days; cucumbers soften over time but flavor improves.

Common Questions

How long does marinated cucumber salad keep?

Store in an airtight container in the refrigerator for up to 5 days. The cucumbers soften over time, so eat within the first 2–3 days for the crispest texture.