Adrienne’s Cucumber Salad (Sweet & Tangy Refrigerator Style)

Introduction & Inspiration

There’s something so wonderfully crisp and refreshing about a classic cucumber salad, especially one like “Adrienne’s Cucumber Salad” with its delightful sweet and tangy marinade! This recipe is incredibly simple, featuring thinly sliced cucumbers and white onion tossed in a boiled dressing made from white vinegar, sugar, water, and a generous amount of dried dill. It’s the kind of old-fashioned “refrigerator salad” that just gets better as it chills and the flavors meld.

My inspiration for highlighting a recipe like this comes from a deep appreciation for those straightforward, timeless side dishes that have graced family tables for generations. It’s a perfect example of how simple ingredients can create such a bright, flavorful, and satisfying accompaniment to so many meals.

This cucumber salad is fantastic for picnics, potlucks, barbecues, or as a light, palate-cleansing side to richer main courses. It’s incredibly easy to make and always a welcome, refreshing treat. It is a perfect summer salad recipe.

Nostalgic Appeal / Comfort Factor

Simple, sweet-and-sour marinated cucumber salads are pure nostalgia for many people. They evoke memories of grandma’s kitchen, summer suppers, church potlucks, and those classic, unassuming side dishes that always seemed to disappear quickly. The combination of crisp cucumber, slightly pungent onion, and a tangy-sweet dill dressing is a beloved flavor profile.

This recipe, with its straightforward preparation and classic ingredients, taps directly into that comforting nostalgia. It’s not trying to be overly fancy; it’s all about delivering that familiar, refreshing taste that has been enjoyed for years.

Making Adrienne’s Cucumber Salad feels like preparing a little piece of comforting culinary history. A perfect dish for simple pleasures.

Homemade Focus (Simple Marinade & Prep)

This recipe is a wonderful celebration of simple homemade preparation using fresh ingredients. You’re starting with fresh cucumbers and onion, slicing them thinly, and then creating a quick, flavorful marinade (or dressing) from scratch by simply boiling vinegar, sugar, and water, then stirring in dill.

The homemade focus lies in this simple preparation and the marinating process, which allows the cucumbers and onions to absorb the sweet and tangy flavors beautifully. While incredibly easy, making it yourself ensures the perfect balance of flavors and the ideal crisp-tender texture.

It’s about transforming basic vegetables into a vibrant, flavorful salad through a classic, straightforward homemade technique. The homemade taste is bright and refreshing.

Flavor Goal

The primary flavor goal is a refreshing, balanced salad where the crispness of the cucumbers and the slight pungency of the onion are complemented by a distinctly sweet and tangy vinegar-based dressing, all infused with the herbaceous notes of dill.

The cucumbers should remain relatively crisp yet be nicely softened by the marinade. The white onion, sliced thinly, should provide a mild bite that mellows slightly as it marinates. The dressing is key: it should be a clear, bright balance of sweet (from sugar) and tart (from vinegar), with the dill providing a classic aromatic counterpoint.

The overall experience should be cool, crisp, tangy, sweet, and herby – a perfect, refreshing cucumber salad. A perfect balance between flavour and texture.

Ingredient Insights

• Cucumbers: About 4 medium cucumbers. Standard slicing cucumbers work well. Peeling is optional but often preferred for a more tender result, especially if skins are thick or waxy. Thinly slicing is key for absorbing the marinade.
• White Onion (Small, Thinly Sliced): Provides a mild, slightly pungent bite. Thinly slicing into half-moons is classic. Soaking the onion in cold water first (as in a previous tomato salad recipe user sent) could be an option for an even milder flavor, though not specified here.
• White Vinegar: Provides the primary tangy, acidic base for the dressing. Apple cider vinegar could substitute for a slightly different flavor.
• White Sugar (Granulated): Sweetens the dressing and balances the sharpness of the vinegar. The ratio here (¾ cup sugar to 1 cup vinegar) suggests a fairly sweet dressing, common in many old-fashioned cucumber salads.
• Water: Used to dilute the vinegar slightly in the dressing.
• Dried Dill: Adds the classic herbaceous flavor that pairs so well with cucumbers and vinegar. “Or to taste” indicates flexibility. Fresh dill could be substituted (use about 3 times the amount, add after dressing cools).
• Salt & Pepper (Implied for Serving): While not explicitly listed in the dressing ingredients, the directions on the original page imply these would be added if needed at serving (“taste and season with more salt, pepper, vinegar, or oil as needed” – though oil isn’t in this recipe). I will add a note for a pinch in the dressing based on standard practice.

Essential Equipment

• Knife & Cutting Board: Essential for thinly slicing cucumbers and onion.
• Mandoline Slicer (Optional but helpful): For achieving uniformly thin slices of cucumber and onion quickly.
• Large Bowl (Preferably Glass or Non-Reactive): For combining and marinating the salad.
• Saucepan (Small to Medium): For boiling the vinegar, sugar, and water to make the dressing.
• Measuring Cups & Spoons:
• Whisk or Spoon: For stirring the dressing.
• Airtight Container or Bowl with Cover: For refrigerating the salad.

Ingredients

(Original recipe yields 8 servings)

• ▢ 4 medium cucumbers, thinly sliced (peeled if desired)
• ▢ 1 small white onion, thinly sliced into half-moons
• ▢ 1 cup white vinegar
• ▢ ¾ cup white sugar
• ▢ ½ cup water
• ▢ 1 tablespoon dried dill (or to taste)
• ▢ (Optional, recommended: Pinch of salt & pepper in dressing)

Step-by-Step Instructions

1. Prepare the Cucumbers and Onion:

• Gather all your ingredients.
• Wash the cucumbers thoroughly. Peel them if desired, then slice them thinly (about 1/8-inch thick or less).
• Peel the white onion, cut it in half, and then slice it thinly into half-moons.
• In a large glass or non-reactive bowl, toss the sliced cucumbers and sliced onion together gently. Set aside.

2. Make the Sweet & Tangy Dressing:

• In a medium saucepan, combine the white vinegar, white sugar, and water.
• Place the saucepan over medium-high heat. Bring the mixture to a boil, stirring occasionally to ensure the sugar completely dissolves.
• Once the dressing mixture has come to a boil and the sugar is fully dissolved, remove it from the heat.

3. Combine Salad and Marinate:

• Carefully pour the hot vinegar dressing mixture directly over the sliced cucumbers and onions in the large bowl.
• Stir in the dried dill (starting with 1 tablespoon, add more later if desired after tasting). (Add optional pinch of salt and pepper here if using).
• Gently stir everything together to ensure the vegetables are well coated with the dressing.

4. Chill and Marinate:

• Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container.
• Place the cucumber salad in the refrigerator to marinate for at least 1 hour before serving. Chilling longer (2-3 hours or even overnight) allows the flavors to meld even more beautifully and the cucumbers to pickle slightly.

5. Serve:

• Before serving, give the cucumber salad a gentle stir. Taste and adjust dill or other seasonings if needed.
• Serve chilled. Enjoy this refreshing classic!

Troubleshooting

• Salad Too Watery: Cucumbers naturally release a lot of water, especially when combined with vinegar and salt. This is normal and creates the “juicy” aspect of the salad. If it’s excessively watery for your liking, you could try salting the sliced cucumbers lightly for 30 minutes beforehand, then rinsing and patting them dry before adding the dressing (this draws out some initial water).
• Salad Too Sweet/Sour: Adjust the sugar-to-vinegar ratio slightly next time to suit your personal preference. This recipe is for a classic sweet-tangy profile.
• Onions Too Strong: Use a very small onion, slice extremely thin, or try sweet Vidalia onion. Soaking sliced onions in ice water for 10-15 minutes before adding to the salad can mellow their bite (drain well).
• Dill Flavor Weak/Overpowering: Dried dill potency varies. Start with the recommended amount, and add more after tasting if desired. If using fresh dill, use about 3 tablespoons chopped and add it after the dressing has cooled slightly.

Tips and Variations

• Thin Slices are Key: Use a mandoline for perfectly uniform thin slices of cucumber and onion, or slice carefully with a sharp knife.
• Cucumber Type: Standard slicing cucumbers work well. English cucumbers (seedless, thin-skinned) or Kirby cucumbers (pickling cucumbers) are also excellent choices.
• Fresh Dill: If you have fresh dill, use about 3 tablespoons finely chopped instead of 1 tablespoon dried. Add it to the dressing after it has cooled slightly to preserve its fresh flavor.
• Spice it Up: Add a pinch of red pepper flakes or a few grinds of black pepper to the dressing for a little warmth.
• Celery Seed: A pinch of celery seed is a classic addition to many old-fashioned cucumber salads.
• Less Sugar: If you prefer a less sweet salad, you can reduce the sugar to ½ cup, but it will be significantly more tart.
• Marinating Time: At least 1 hour is good, but 2-4 hours (or overnight) allows the flavors to really develop and the cucumbers to achieve a lovely pickled texture.

Serving and Pairing Suggestions

• Serve Chilled: This salad is best served cold and refreshing.
• Classic Side Dish: Perfect accompaniment for barbecued meats, grilled chicken or fish, fried chicken, burgers, hot dogs, sandwiches (especially pulled pork!).
• Potlucks & Picnics: A wonderful, light, and refreshing salad that travels well (keep it cool).
• Palate Cleanser: Its bright, tangy flavor makes it a great palate cleanser between richer dishes.

Nutritional Information

(Note: Estimated, per serving, assuming 8 servings. Primarily vegetables and a sugar-vinegar dressing.)

• Calories: 80-120
• Fat: <1g (if no oil added beyond greasing)
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 150-250mg+ (depending on added salt)
• Total Carbohydrates: 20-30g
• Dietary Fiber: 1-2g
• Sugars: 18-28g (mostly from added sugar)
• Protein: <1-2g

Print

Recipe Summary and Q&A

Summary: Adrienne’s Cucumber Salad is a simple refrigerator-style salad made by thinly slicing cucumbers and a white onion, then pouring a hot dressing made from boiled white vinegar, white sugar, and water over them. Dried dill is stirred in, and the salad is covered and refrigerated for at least 1 hour to marinate and chill before serving.

Q&A:

• Q: Do I have to peel the cucumbers?
  • A: It’s a matter of preference. If using cucumbers with thick or waxy skins, peeling is often recommended for a better texture. For thin-skinned varieties like English or Kirby cucumbers, peeling is usually not necessary if they are well washed.
• Q: Can I use a different type of vinegar?
  • A: Yes, apple cider vinegar is a common substitute and would provide a slightly different, fruitier tang. Rice vinegar could also work for a milder acidity.
• Q: How long will this salad keep in the refrigerator?
  • A: This type of marinated cucumber salad keeps very well. Stored in an airtight container, it should last for 5-7 days in the refrigerator, and the flavors often continue to develop. The cucumbers will gradually soften more over time.
• Q: The recipe mentions “Adrienne’s Cucumber Salad.” Is this a specific famous recipe?
  • A: The name suggests it might be a family recipe or a specific blogger’s version! This style of sweet-and-sour cucumber salad with dill is a very classic and widely made preparation with many minor variations.