Description
This cucumber vinegar salad is a quick, refreshing side dish made with crisp cucumbers, fresh dill, and a tangy vinegar dressing.
Ingredients
Scale
- 2 English cucumbers, thinly sliced
- 1 small white onion, thinly sliced
- 1/2 cup white vinegar
- 4 tablespoons fresh dill, chopped
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Thinly slice the cucumbers using a sharp knife or mandolin.
- Slice the onion in half and cut into thin half rings.
- Add cucumbers, onions, and dill to a large bowl.
- Add vinegar, sugar, salt, and pepper.
- Toss gently until evenly coated.
- Cover and press the salad, then refrigerate for at least 30 minutes.
- Serve chilled using a slotted spoon.
Notes
- Chilling longer improves flavor.
- English cucumbers provide the best texture.
- Adjust seasoning just before serving if needed.
- Prep Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 39
- Sugar: 6 g
- Sodium: 162 mg
- Fat: 1 g
- Saturated Fat: 1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg