Dutch Cucumber Salad

Dutch Cucumber Salad

  • Prep Time: 15 mins
  • Total Time: 45 mins
  • Servings: 8-10

    • About This Recipe

    “Another recipe from Holland. There was only one resturant near “Drie Bergen” that made this and my Dad use to drive for miles to get some. Tastes a lot like the Japanese cucumber salad. Wonder where they got it? Or is it the other way around.”

    Ingredients

  • 2 -3largecucumbers
  • 8 -10ounceswhite vinegar( Japanese seasoned sushi vinegar can also be used)
  • 3 -5tablespoonssugar
  • 1 -2thinly sliced onion

    • Directions

  • Wash and peel cucumbers.
  • Slice or cut in rounds as thin as possible cukes & onions.
  • Place in bowl and cover with vinegar.
  • Add 3-5 heaping tablespoons of sugar, Mix well.
  • Chill and serve.
  • This is better if you let it sit in the fridge covered overnight.Actually. if allowed to mellow for 2 or 3 days — in a tightly sealed jar in the refrigerator — JAR TURNED UPSIDE DOWN 1 day & turned right side up the next.

    • Reviews

  • “Delicious. For a variation, I used two English cucumbers instead of 3 regular cucumbers, and seasoned rice vinegar.”

  • “I added sliced sweet onions and relived a dish from my grandmother’s table.Truly wonderful!”

  • “Very refreshing, though I just might tone down the sugar a tad next time. Great on sandwiches!”

  • “My Mom always made this and I love it. She added a little onion and olive oil.I make it often when we have a lot of cucumbers in the garden.”

  • “Absolutely wonderful! Made it last night to serve with dinner tonight and my MIL was thrilled; said she hadn’t had it in years. I too used an English cucumber and rice vinegar. This is about the easiest side dish you can serve! Next time I will definitely add onion.”

  • “I loved these cucumbers! I ate a dish similar to this at a Korean restaurant. The dish is very versatile and will go with anything. I can see why so many people enjoy it! They have a unique sweet and sour tang.”

  • “I always include onions! I also usually add some dill–fresh or dried.”

  • “I grew up with this side dish and serve it often. It is very Danish too”

  • “Read these reviews every year or so. I learned something. I can use splenda, since I am now diabetic, taste the same. No fancy slicer for me, cheap as dirt one from the grocery store rack. Just slice thin that’s the trick. Sam’s club gets those large three to the bag from Canada. Excelent. My family makes this salad half dozen times a year. Chistmas and New Years always. Thanks for loving my Moms recipe.”

  • “I’ve tried other variations of this dish and liked them a lot, so I was curious about this version as well.But the problem I had with this recipe was that the recipe itself was very confusing.Do I add 2 or 3 large cucumbers, 8 or 10 ounces of vinegar, 2 or 5 tbs sugar, and 1 or 2 onions?What kind of onions?Using this recipe was like trying to hit the bulls eye on a dart board, and I would have preferred more specific direction.Otherwise, based on 8 ounces (the smaller suggestion), I found the amount of vinegar to be overwhelming, and the lack of spices left this recipe without the flavor that others enjoy.Not a terrible recipe, but not good either.”

  • “YAY!My Dad used to make this when I was little – my FAVORITE treat in the summer!He was from Amsterdam and going to Oma’s house was filled with great food like this!Now, I have to substitute sugar with Splenda(diabetic), but it doesn’t affect the taste one bit!”

  • “I already knew about this one, but forgot the ratio. (1 cup vinegar to 3 tbsps sugar) I also let it sit overnight and added a little salt, fresh ground pepper, and tomatoes. thanks!”

  • “made this for our granddaughter’s b’day cook out.Everyone raved.The most original dish for sure.”

  • “This was great.Very easy to adjust acidity and sweetness levels.Used red onions.Added approx. 3 tbsp sugar to approx. 1 cup vinegar and was still quite tart. Let this sit overnight.Served with recipe #186156.”

  • “I doubled this recipe and brought it to a picnic of 40+ friends. It was gone in a matter of minutes. I used red onion and it looked teriffic mixed with the cukes. I marinated it for 2 days but next time would only go 1 day, the cukes would look firmer and fresher. GREAT RECIPE AND GREAT EATS !!!”

  • “Fabulous!Just like my dutch mother used to make!This one’s a keeper for sure.And I don’t think this is a “specific” kind of recipe.This is a few of this and a little of that…to taste.I used fresh cukes out of the garden, a sliced vidalia, poured about 3-5 tbs. of sugar on top, and poured about a cup of vinegar all over and shebang…there it was!Thank you for sharing!LA :-)”

  • “This was a wonderful, quick and easy recipe for summer.It also reminded me of the way my grandmother used to fix cucmbers when I was a kid (yes, she was Dutch!)I plan to make this often.Thanks, Gerry!”

  • “This was very easy to make. I used equal and rice wine vinegar. This is a nice refreshing side dish. Thanks for the recipe.”

  • “Simple, refreshing and just what I was looking for. A few notes: you can also use brown rice vinegar, white wine vinegar or lemon juice. I used a combination of the 3, as I didn’t have enough of any one of them. Also used 2 packets of Splenda instead of sugar. Half a medium-large onion was PLENTY. I’d say 1-2 SMALL onions. Worked very nicely with English cucumber as someone noted below.”

  • “This is the same way my family makes this.It’s one of our favorite cold side dishes and so easy!Definitely better the next day!”

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