Cucumber Salad
Ingredients
- 2 large English cucumbers
- 1 small red onion thinly sliced
- ½ cup white vinegar or apple cider vinegar
- ¼ cup water
- ¼ cup granulated sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried dill or 1 tablespoon fresh
- 2 tablespoons olive oil optional
Instructions
- Wash cucumbers. Peel if using regular cucumbers.
- Slice cucumbers very thin with a knife or mandoline.
- Thinly slice red onion. Separate the rings.
- Place cucumbers and onions in a large bowl.
- In a small bowl, whisk vinegar, water, sugar, salt, pepper, and dill until sugar dissolves.
- Add olive oil if using. Whisk again.
- Pour dressing over cucumbers and onions.
- Toss gently to coat everything.
- Cover and refrigerate for at least 1 hour.
- Drain excess liquid before serving.
- Toss once more and transfer to serving bowl.
Notes
- Slice cucumbers very thin for best texture
- Salt cucumbers first and let sit 15 minutes to remove excess water
- Chill for at least 1 hour — overnight is even better
- Drain some liquid before serving if too watery
- Use fresh dill for better flavour than dried
- Adjust sugar to taste before adding to cucumbers
- Store in fridge for up to 3 days
- English cucumbers do not need peeling
- Regular cucumbers should be peeled and seeded