Description
This cucumber vinegar salad is a crisp, tangy, and lightly sweet summer side made with thin-sliced cucumbers, onions, and fresh dill tossed in a simple vinegar-sugar brine. It’s refreshing, easy to make, and pairs perfectly with grilled meats, sandwiches, or any summertime meal. The quick pickling process infuses it with bold flavor while keeping things light and crunchy.
Ingredients
2 English cucumbers, thinly sliced (about 500 g)
1 small white onion, thinly sliced into half rings (about 100 g)
½ cup white vinegar (120 ml)
4 tablespoons fresh dill, chopped (8 g)
2 tablespoons granulated sugar (25 g)
½ teaspoon salt (2.5 g)
½ teaspoon black pepper (1 g)
Instructions
Slice cucumbers and onions thinly using a mandoline or sharp knife.
Add cucumbers, onions, and dill to a large bowl.
Pour in vinegar and sprinkle with sugar, salt, and pepper.
Toss thoroughly to coat.
Place plastic wrap over the bowl. Add a smaller bowl on top and a can/jar to apply gentle pressure.
Chill in the fridge for at least 30 minutes (overnight for deeper flavor).
Serve with a slotted spoon to remove excess liquid. Adjust seasoning to taste.
Notes
Use English cucumbers for the best crunch and minimal seeds.
Chill time enhances flavor and texture—don’t skip it.
Add red pepper flakes for a spicy kick.
Makes a great topping for bowls or sandwiches.
Keeps well for 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook, Pickled
- Cuisine: American