Sweet and Sour Cucumber and Vidalia Onion Salad

We Georgians are pretty darned proud of our agricultural products. Believe me.

Growing up the daughter of a farmer in rural southern Georgia, I learned to have a deep appreciation for the amount of work and stress involved in getting a crop from farm to table. When the harvest finally came about it was always a time of pride and thanksgiving. Pride in a job well done. Thanks that the rains came at the right time. Thanks that the insects didn’t eat everything before it was gathered. And thanks that you simply had the physical stamina to see it through from start to finish.

That’s why I so appreciate seeing Georgia products in my local grocery store. When I was shopping last week I saw several bundles of baby Vidalia onions. If you’re wondering just what a Vidalia onion is, take a quick peek at this post from last year. It’ll get you up to speed. Now I know it’s really getting near the end of the season for fresh, baby Vidalias so I made sure to grab a little bunch to take with me for this delicious and very refreshing Sweet and Sour Cucumber and Vidalia Onion Salad.

I just love the contrasting tastes in this recipe. The bite of the vinegar against the sweetness of the sugar and the crunch of the fresh cucumbers and onions. It’s one that we enjoy again and again throughout the year. And, of course, you can make it with mature Vidalia onions but, if you can get some baby ones, do give those a try, won’t you?

Cucumber Salad Prep

I like to use Kirby type cucumbers for my salad. But whatever you might have on hand is fine, too. Peel and thinly slice your cucumbers. Then thinly slice the Vidalia onions and grate the carrots. Toss the vegetables together in a medium bowl.

In a smaller bowl, combine the vinegar, sugar (I use Splenda), dill, salt and pepper. Mix that together and pour it over the veggies. Toss until everything is coated well.

Serve immediately or refrigerate and serve later.


Sweet and Sour Cucumber and Vidalia Onion Salad
Prep time
Cook time
Total time
A light, refreshing springtime salad featuring baby Vidalia onions
  • 3-4 peeled, thinly sliced Kirby type cucumbers
  • 1 1/2 to 2 cups thinly sliced baby Vidalia onions
  • 2 carrots, peeled and grated
  • 1/2 cup white vinegar
  • 2 tblsp. sugar (or equal amount of sugar substitute)
  • 2 tblsp. chopped fresh dill
  • 1/2 tsp. salt
  • 4-5 grinds black pepper
  1. In a medium bowl, toss together the cucumbers, onions, and carrots. In a small bowl, combine the remaining ingredients, stirring well. Pour over the cucumber-onion-carrot mixture and toss so that the vegetables are coated well. Serve immediately or cover and refrigerate.
Adapted from a recipe by Herndon Country Farm (certified Vidalia onion producer)

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  1. Jocelyn says

    Oh gosh, I haven’t had cukes & onions in vinegar, in years. My Mother would make it quite often when I was a child, as it was one of my Father’s favourites. It was also the only “salad” my Father would eat, as according to dear old Dad, greens were for feeding the rabbits, not humans!
    Mother didn’t add carrots or dill to hers, just vinegar salt & sugar, but your addition of carrots & dill makes the dish look so much prettier, & I suspect, a lot tastier with the fresh dill.

    As always, thanks for the memory nudge Lana!

  2. says

    it is strange you posted about baby vidalias ’cause just the other day I held a bunch of spring onions admiring them so and wishing for your sweet Georgia gems – cannot wait for the harvest.
    now I am also jealous that you have Kirby cukes now too – darn you Georgians…
    Great recipe, I do a vinegar bath regularly on onions and tomatoes but I haven’t had this type of salad in a while, gonna do it again soon, so good with fresh vegetables…

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