Why is my salad watery, and how can I fix it?

Excess water usually comes from skipping the salting/draining step. Next time, sprinkle salt on sliced cucumbers and let them sit in a colander for 10 minutes; then pat them dry. If you already have a watery batch, drain off the liquid before serving and add a squeeze of fresh vinegar to reinvigorate the flavors.

How long can I keep leftover Amish cucumber salad?

For best texture and flavor, enjoy within 24 hours. Stored in an airtight container in the refrigerator, it can last up to 2 days. Always drain excess liquid and give it a quick stir before serving.

Can I make this salad ahead of time for a party?

Definitely! Prepare the cucumbers and onions separately, keep them chilled, and mix in the dressing about 30 minutes before guests arrive. If you add sour cream or mayo to make it creamy, do so just before serving to prevent separation.

Amish Cucumber Salad Recipe – Easy & Refreshing Side Dish

Name: Amish Cucumber Salad
Prep time: 10 min
Total time: 30 min
Cuisine: Amish
Ingredients: 2 large or 4 small cucumbers, sliced into ⅛-inch rounds; ½ medium yellow or sweet onion, thinly sliced into half-moons; ⅓ cup white vinegar (or apple cider vinegar); 2–3 tablespoons sugar, to taste; 1 teaspoon salt; ½ teaspoon black pepper; ¼ cup cold water; (Optional) 2 tablespoons sour cream or mayonnaise; (Optional) Fresh dill or parsley for garnish

Description

This crisp and tangy Amish Cucumber Salad is a refreshing side dish made with simple ingredients like cucumbers, onion, vinegar, and sugar. It’s quick to prepare and perfect for summer meals or potlucks.

Ingredients

Scale

2 large or 4 small cucumbers, sliced into ⅛-inch rounds
½ medium yellow or sweet onion, thinly sliced into half-moons
⅓ cup white vinegar (or apple cider vinegar)
2–3 tablespoons sugar, to taste
1 teaspoon salt
½ teaspoon black pepper
¼ cup cold water
(Optional) 2 tablespoons sour cream or mayonnaise
(Optional) Fresh dill or parsley for garnish

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Instructions

Wash cucumbers thoroughly. Peel in strips if skins are thick.
Slice cucumbers into ⅛-inch rounds.
Place cucumber slices in a colander, sprinkle with ½ teaspoon salt, and let sit for 10 minutes to drain moisture. Pat dry.
Peel and slice the onion into thin half-moons. Optionally soak in cold water for 5 minutes to reduce sharpness.
In a mixing bowl, whisk together vinegar, sugar, remaining salt, and pepper until sugar dissolves.
Stir in cold water until dressing is smooth and balanced to taste.
Combine cucumbers and onions in a large bowl. Pour dressing over and toss gently.
Cover and refrigerate for at least 15–20 minutes before serving, or up to 30 minutes for best flavor.
(Optional) For a creamy version, stir in sour cream or mayonnaise just before serving. Garnish with dill or parsley.

Notes

Use garden-fresh cucumbers for best results. Salting the cucumbers helps them stay crisp. Adjust sugar to taste and experiment with vinegar types for different flavor profiles.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No Cook
Cuisine: Amish

Nutrition

Serving Size: 1 cup
Calories: 50
Sugar: 3g
Sodium: 220mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg