Cucumber Salad

Name: Cucumber Salad
Ingredients: 2 English cucumbers (800-900g); 1/2 white onion, thinly sliced; 1/2 red onion, thinly sliced; 3 tbsp fresh dill (chopped) or 1 tsp dried dill; 120ml white vinegar; 1 tbsp water; 30g granulated sugar; 1 tsp kosher salt; Fresh ground black pepper (to taste)

By admin 2/28/2026

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.

Ingredients

Scale:

Units:

2 English cucumbers (800-900g)
1/2 white onion, thinly sliced
1/2 red onion, thinly sliced
3 tbsp fresh dill (chopped) or 1 tsp dried dill
120ml white vinegar
1 tbsp water
30g granulated sugar
1 tsp kosher salt
Fresh ground black pepper (to taste)

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.