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Quick Pickled Cucumber Salad

Quickly pickled sliced cucumbers and red onion make a cooling side salad for lamb burgers or fried fish.

  • Servings: 4
Quick Pickled Cucumber Salad

Source: Everyday Food, July/August 2010


  • 2 large cucumbers, peeled and thinly sliced crosswise
  • 1/2 medium red onion, thinly sliced
  • 1 teaspoon sugar
  • 1/4 cup rice vinegar
  • Coarse salt and ground pepper


  1. In a large bowl, combine cucumbers, red onion, sugar, and rice vinegar. Season with salt and pepper and toss to combine.

Cook's Note

Salad can be refrigerated in an airtight container, up to 4 hours.

Reviews (2)

  • ncasta00 16 Jul, 2013

    I make this often throughout the summer with all the cucumbers we grow in our yard. So quick, refreshing and delicious! With a mandoline it's done in under a minute. When using rice vinegar, I find I don't need to add sugar, but would add it if I swapped the rice vinegar for wine vinegar. I often add a teaspoon or so of red chili flakes for a little hit of heat. Yum.

  • DarrellG 20 Sep, 2010

    Many Thai restaurants serve a cucumber salad like this, but add either julienned red pepper or carrots (or both), I added red peppers and it really completed the salad. It was excellent, I like it with a bit more dressing so I also made a recipe and a half of the dressing. It was an easy excellent and enticing side dish. *****

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