Refrigerator Cucumber, Onion and Carrot Salad

Name: Refrigerator Cucumber, Onion and Carrot Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: About 8 servings
Cuisine: Ukrainian
Ingredients: 2 kg cucumbers, sliced; 3 medium onions, thinly sliced; 2 medium carrots, grated; 1 L water; 100 ml 9% vinegar; 100 g sugar; 2 tbsp salt; 10 whole black peppercorns; 3 leaves bay leaves

Thin cucumber slices with onion and carrot in a lightly sweet vinegar dressing, kept chilled.

By Savva LoginovUpdated October 2, 2026

Total 40 minMakes About 8 servings

Jump to Recipe

The source page collects several winter cucumber ideas. Its first fully measured recipe is a cucumber salad with onion and carrot, so this card follows that dish rather than presenting another whole-cucumber pickle. Slice the cucumbers into even rounds, add thin onion and grated carrot, and give everything a short simmer in a sweet-and-sour dressing. Cool it promptly and store in the refrigerator. The original instruction to ladle the salad into jars and seal them does not supply a tested shelf-canning process. Enjoy this as a chilled side dish and use it soon, or locate an independently tested canning recipe if pantry storage is essential.

Recipe card

Refrigerator Cucumber, Onion and Carrot Salad

Prep 30 minCook 10 minTotal 40 minYield About 8 servings

Equipment: Large saucepan, knife or mandoline, grater, shallow containers

Ingredients

2 kg cucumbers, sliced 3 medium onions, thinly sliced 2 medium carrots, grated 1 L water 100 ml 9% vinegar 100 g sugar 2 tbsp salt 10 whole black peppercorns 3 leaves bay leaves

Instructions

Prepare vegetables
Wash cucumbers, onions and carrots. Slice cucumber and onion thinly and grate carrot.
Make the dressing
Combine water, vinegar, sugar, salt, peppercorns and bay leaves in a large pot. Bring to a simmer.
Cook briefly
Add the vegetables and simmer about 10 minutes, stirring gently; keep the slices intact.
Cool
Remove bay leaves, transfer the salad and dressing to shallow clean containers and cool briefly.
Refrigerate
Cover, chill promptly and serve cold. This is not a pantry-canned salad.

How to tell when it is ready

The vegetables are lightly softened but retain some bite.

Tips

Keep the cucumber slices similar in thickness.
Add the vegetables only after the dressing reaches a simmer.
Use a slotted spoon to portion without breaking the slices.
Do not treat an airtight container as a canning process.

Serving suggestions

Offer cold with grilled chicken.
Add to a sandwich plate.
Serve alongside bean patties.
Spoon beside roast potatoes.

Make ahead

Prepare the cleaned produce and clean containers ahead; follow the chilled storage instructions after cooking.

Storage

Keep covered and refrigerated; use within 3 days.

Food safety

The source’s hot-fill and seal instruction is not a tested shelf-canning procedure. Refrigerate the finished salad.

Frequently asked questions

Can I keep this through winter?

Not by the method here. For shelf-stable cucumber salad, follow a tested canning formula and its processing instructions.

How should I store refrigerator cucumber, onion and carrot salad?

Keep covered and refrigerated; use within 3 days.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.