Pickled Vidalia Onion and Cucumber Salad

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

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

Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Serve chilled as a crisp, bright accompaniment to grilled meats or sandwiches.