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Cucumber Salad with Dill and Red Onion Recipe

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4.1 from 4 reviews

This refreshing Cucumber Salad is a crisp and tangy side dish perfect for any occasion. Thinly sliced cucumbers and red onions are marinated in a sweet and sour mixture of vinegar, sugar, and salt, enhanced by fresh dill and a touch of black pepper. Ready in just 20 minutes with a quick refrigeration step, this salad is an easy, vibrant addition to your meals.

Ingredients

Pickling Liquid

  • 1 cup white vinegar
  • 1/2 cup water
  • 3/4 cup granulated sugar
  • 1 teaspoon kosher salt

Salad

  • 3 large English cucumbers (about 2 to 2.5 pounds)
  • 1 small red onion
  • 1 tablespoon chopped fresh dill
  • Finely ground black pepper (optional)

Instructions

  1. Prepare the pickling liquid: In a small saucepan over medium-high to high heat, combine the white vinegar, water, granulated sugar, and kosher salt. Whisk vigorously until all the sugar is completely dissolved and the liquid appears clear. Remove the saucepan from heat and allow the mixture to cool while you prepare the vegetables.
  2. Thinly slice cucumbers and onion: Using a sharp knife or mandoline, slice the English cucumbers and small red onion into very thin slices, ideally between 1/16 inch and 1/8 inch thick to ensure perfect texture and flavor absorption.
  3. Combine ingredients: Place the sliced cucumbers and onion into a large mixing bowl. Pour the cooled vinegar mixture over the vegetables evenly. Add the tablespoon of fresh chopped dill, then gently fold the ingredients together to evenly incorporate all flavors.
  4. Chill and serve: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 1 hour. This allows the cucumbers and onions to marinate and develop a crisp, tangy flavor. Just before serving, optionally sprinkle with finely ground black pepper to taste.

Notes

  • Using a mandoline slicer ensures even, thin slices for the best texture.
  • The salad is best served chilled and can be refrigerated for up to 3 days.
  • Adjust sugar level slightly to taste if you prefer more or less sweetness.
  • English cucumbers are preferred for their thin skin and fewer seeds.
  • Fresh dill can be substituted with dried dill in a pinch, but fresh offers superior flavor.

Find it online: https://cookedbygrace.com/cucumber-salad-with-dill-and-red-onion-recipe/