Cucumber Salad
This vinegar-based cucumber salad is crunchy, tangy and cool, similar to quick-pickled vegetables. It's an ideal summer side dish for cookouts and can be made in advance, holding well in refrigeration throughout the week.
Servings 4
Prep Time 5 min
Total Time 5 min
Ingredients
Scale:
Units:
- 2 pc cucumbers (800-900g)
- ½ pc white onion (thinly sliced)
- ½ pc red onion (thinly sliced)
- 3 tbsp dill (frrechopped; or 1 tsp dried dill)
- 120 ml white vinegar
- 1 tbsp water
- 30 g granulated sugar
- 1 tsp kosher salt
- ground black pepper
Instructions
Slice cucumbers as thin as possible using a mandoline if desired. Thinly slice onions and chop dill.
Mix white vinegar, water, sugar, salt, and pepper in a small bowl. Pour mixture over cucumbers, onions, and dill, stirring to ensure even coverage. Refrigerate 1 hour for best results (vegetables become softer).
Stir again to evenly distribute dressing. Serve with a slotted spoon. Store refrigerated up to 7 days.