Summer Vinegar Salad Recipe

This easy Summer Vinegar Salad is the perfect addition to your summer meals.

Crisp cucumbers, sweet red onion, and fresh green peppers are marinated in a tangy and sweet vinegar mixture that’s bursting with flavor.

It’s a refreshing side dish that’s as colorful as it is delicious, and it keeps in your fridge for days—perfect for making ahead or taking to gatherings!

This simple, no-cook recipe will quickly become your go-to summer staple.

For Summer Vinegar Salad

Cucumbers – Fresh, thinly sliced. I recommend using burpless cucumbers for a smoother texture.

Red Onion – Thinly sliced for a touch of sweetness and color.

Green Bell Pepper – Adds crunch and a mild, fresh flavor.

Salt – To draw out moisture from the vegetables and enhance flavor.

White Vinegar – A tangy base for the marinade.

Granulated Sugar – Balances the acidity of the vinegar with sweetness.

Dried Celery Flakes – For added depth and flavor.

Red Pepper Flakes – A slight kick for a bit of heat.

Ice Cubes – Helps cool the marinade quickly to preserve the vegetables.

For Marinade

White Vinegar – For tanginess and a crisp finish.

Sugar – To balance out the tartness of the vinegar.

Celery Flakes – Adds a subtle savory note.

Red Pepper Flakes – Gives a little heat to the dish.

Summer Vinegar Salad Recipe

Craving a refreshing side dish that lasts for days and complements any summer meal? This vibrant Summer Vinegar Salad, with its crisp cucumbers, zesty red onion, and a hint of spice, is the perfect make-ahead treat.

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Course: Side Dish

Cuisine: American

Keyword: Summer Vinegar Salad Recipe

Prep Time: 45

Cook Time: 20

Total Time: 1 5

Servings: cups

Notes

Ingredients:

4 medium fresh cucumbers, thinly sliced (burpless variety is ideal)
1 large red onion, thinly sliced
1 large green bell pepper, thinly sliced
1 tablespoon salt
2 cups white vinegar
1 ½ cups granulated sugar
1 teaspoon dried celery flakes
1 teaspoon red pepper flakes
2 handfuls of ice cubes

Instructions:

Prepare the Vegetables:
- In a large bowl, combine the sliced cucumbers, onion, and bell pepper.
- Sprinkle with salt and toss the vegetables to evenly coat them.
- Set aside for about 10 minutes.
Make the Marinade:
- In a saucepan, combine the white vinegar, sugar, celery flakes, and red pepper flakes.
- Bring to a boil over medium heat, stirring occasionally to dissolve the sugar.
Add Ice to the Marinade:
- Once the mixture is boiling and the sugar has dissolved, remove the saucepan from the heat.
- Add the ice cubes to the vinegar mixture and stir until they are fully melted to cool the marinade down.
Pack the Jars:
- Pack the sliced and salted vegetables firmly into wide-mouth canning jars (approximately 2–3 quarts, depending on how tightly you pack them).
- Be sure to leave some space to allow the vinegar mixture to evenly cover the vegetables.
Pour the Marinade:
- Pour the cooled vinegar mixture over the vegetables, ensuring they are fully submerged.
Seal and Store:
- Secure the lids on the jars and refrigerate.
- The salad will keep for up to two months.
- Serve as a side dish for meats or enjoy as a fresh, tangy treat.

Nutrition

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Can I swap white vinegar for another type of vinegar?

Yes, you can! Apple cider vinegar is a great alternative. Both will give the salad a slightly different flavor but will still work perfectly in this recipe.

Can I skip the salt step, or is it essential?

While it’s not absolutely necessary, the salt helps draw out moisture from the vegetables, ensuring the salad stays crisp and the flavors meld better. Skipping this step will affect the texture slightly, but it’s still delicious without it.

Can I make this salad ahead of time?

Definitely! This salad actually gets better after sitting in the fridge for a few hours, or even overnight. The flavors will develop, and it’ll be ready to go when you need it.

How can I make the salad spicier?

If you like a bit more heat, try adding extra red pepper flakes or even a dash of hot sauce to the vinegar mixture. Adjust the amount based on your heat tolerance!

How long will this salad keep in the fridge?

Stored in an airtight container, the salad will stay fresh for up to 2 months in the refrigerator. It’s a great make-ahead dish that’ll last through multiple meals!