Pickled Cucumber Salad
A refreshing, tangy, and crunchy salad that perfectly balances sweet and acidic notes for a cooling side dish.
Ingredients
- •4 large English cucumbers, thinly sliced
- •1/2 red onion, thinly sliced
- •1/2 cup white vinegar
- •1/4 cup granulated sugar
- •1/4 cup water
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
- •2 tablespoons fresh dill, chopped
Instructions
- 1
Place the thinly sliced cucumbers and red onion in a large glass bowl.
- 2
In a separate small bowl, whisk together the vinegar, sugar, water, salt, and pepper until the sugar and salt have completely dissolved.
- 3
Pour the vinegar mixture over the cucumbers and onions, tossing gently to ensure everything is evenly coated.
- 4
Stir in the fresh chopped dill.
- 5
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the cucumbers to soften slightly.
- 6
Give the salad a final toss before serving chilled with a slotted spoon.
💡 Chef tips
- For extra crunch, use Persian cucumbers instead of English cucumbers as they have thinner skins and fewer seeds.
- This salad keeps well in the refrigerator for up to 2 days, though the cucumbers will continue to release water and become softer over time.
- Add a pinch of red pepper flakes if you prefer a subtle spicy kick to contrast the sweetness.
✅ How it should turn out
The finished salad should be bright and vibrant with a crisp texture, smelling of fresh dill and vinegar, and tasting perfectly balanced between sweet, tangy, and savory.