Pickled Cucumber Salad
A refreshing, crisp, and tangy salad that perfectly balances sweet and acidic notes for a classic 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 freshly cracked black pepper
- •2 tablespoons fresh dill, chopped
Instructions
- 1
Place the sliced cucumbers and red onions in a large mixing bowl.
- 2
In a separate small bowl or jar, whisk together the vinegar, sugar, water, salt, and pepper until the sugar and salt are completely dissolved.
- 3
Pour the vinegar mixture over the cucumbers and onions, tossing well to ensure everything is evenly coated.
- 4
Stir in the fresh 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.
💡 Chef tips
- For the best texture, use a mandoline to slice the cucumbers into uniform, paper-thin rounds.
- This salad can be made up to 24 hours in advance; the longer it sits, the more pickled the flavor becomes.
- If you prefer a milder onion flavor, soak the sliced red onions in cold water for 10 minutes and pat dry before adding them to the salad.
✅ How it should turn out
The finished salad should feature vibrant green cucumber slices with a crisp texture, smelling fresh and herbaceous with a bright, sweet-and-sour flavor profile.