Pickled Cucumber Salad
This crisp and tangy pickled cucumber salad is a refreshing, vibrant side dish that comes together effortlessly with just a few simple ingredients.
Ingredients
- •3 large English cucumbers, thinly sliced
- •1 medium red onion, thinly sliced
- •1/2 cup white vinegar (120ml)
- •1/4 cup granulated sugar (50g)
- •1 tablespoon kosher salt
- •1/4 cup fresh dill, chopped
- •1/4 cup water
- •1/4 teaspoon black pepper
Instructions
- 1
Place the sliced cucumbers and red onions in a large mixing bowl.
- 2
Sprinkle the kosher salt over the cucumbers and onions, toss to combine, and let them sit at room temperature for 30 minutes to draw out excess moisture.
- 3
In a separate small bowl, whisk together the white vinegar, water, granulated sugar, and black pepper until the sugar is completely dissolved.
- 4
Drain the liquid released by the cucumbers and gently pat them dry with a clean paper towel if needed.
- 5
Pour the vinegar mixture over the cucumbers and onions, then stir in the freshly chopped dill.
- 6
Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
💡 Chef tips
- For the best crunch, use English cucumbers or Persian cucumbers and do not peel them.
- This salad can be made up to 2 days in advance and kept in an airtight container in the refrigerator.
- You can substitute apple cider vinegar for white vinegar if you prefer a fruitier tang.
✅ How it should turn out
The finished salad should look vibrant and glossy, smell brightly of fresh dill and vinegar, and taste crisp, tart, and refreshingly sweet.