Description
A refreshing and tangy cucumber vinegar salad featuring thinly sliced cucumbers and onions marinated in a mixture of white vinegar, sugar, fresh dill, salt, and pepper. Perfect as a crisp, cool side dish that improves in flavor when chilled for several hours or overnight.
Ingredients
Units
Scale
Vegetables
- 2 English cucumbers, thinly sliced
- 1 small white onion, thinly sliced
For the Marinade
- 1/2 cup white vinegar
- 4 tablespoons fresh dill, chopped
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Slice the cucumbers: Using a sharp knife or mandolin, carefully slice the English cucumbers into thin, even slices to ensure a crisp texture and good marinade absorption.
- Slice the onions: Cut the white onion in half, then thinly slice it to create delicate half rings, which add sharpness and crunch to the salad.
- Combine ingredients: In a large bowl, add the sliced cucumbers, onions, and chopped fresh dill. Pour in the white vinegar, then sprinkle the granulated sugar, salt, and pepper over the mixture.
- Press and chill: Cover the bowl tightly with plastic wrap. Place another mixing bowl pressed firmly on top of the salad to apply light pressure, and add weight to that bowl if possible. Refrigerate the salad for at least 30 minutes, though longer chilling—several hours to overnight—allows flavors to fully develop and intensify.
- Serve: When ready to serve, stir the salad gently, then season with additional salt and pepper if desired. Use a slotted spoon to transfer the cucumber and onion slices while leaving excess marinade behind for a crisp, refreshing side dish.
Notes
- For best flavor, refrigerate overnight.
- Using a mandolin ensures evenly thin cucumber slices.
- Adjust sugar and vinegar to taste for more sweetness or tang.
- This salad pairs well with grilled meats and sandwiches.
- Use fresh dill for the brightest herbal flavor.
Nutrition
- Serving Size: 1/6 of recipe (about 1 cup)
- Calories: 40
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.1 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
