Pickled Vidalia Onion and Cucumber Salad
A crisp and tangy salad featuring sweet Vidalia onions and fresh cucumbers pickled in a vinegar and sugar brine, perfect as a refreshing side dish. This Southern-inspired salad recipe (vegetarian), ready in about 20 minutes, pairs Vidalia onions, cucumber, white vinegar into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving is portion-balanced and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 2 medium, thinly sliced Vidalia onions
- 1 large, thinly sliced cucumber
- 1 cup white vinegar
- 1 cup water
- 2 tbsp granulated sugar
- 1 tsp salt
- 1/2 tsp whole black peppercorns
- 1/2 tsp mustard seeds
- 2, optional dill sprigs
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a saucepan, combine 1 cup white vinegar, 1 cup water, 2 tbsp granulated sugar, 1 tsp salt, 1/2 tsp black peppercorns, and 1/2 tsp mustard seeds. Bring to a boil over medium-high heat, stirring until sugar and salt dissolve.
- Step 2: Place 2 thinly sliced Vidalia onions and 1 large thinly sliced cucumber in a heatproof jar or bowl. Pour the hot vinegar mixture over the vegetables, ensuring they are fully submerged. Add 2 dill sprigs if using.
- Step 3: Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight, to develop tangy pickled flavor.
- Step 4: Serve chilled as a crisp, bright accompaniment to grilled meats or sandwiches.
Frequently asked questions
How long does Pickled Vidalia Onion and Cucumber Salad take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pickled Vidalia Onion and Cucumber Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vidalia onions from drying out.
Can I substitute ingredients in Pickled Vidalia Onion and Cucumber Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pickled Vidalia Onion and Cucumber Salad for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pickled Vidalia Onion and Cucumber Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
