Cucumber Salad
Yield: 12 servings
This easy Cucumber Salad recipe combines thinly sliced cucumbers and onion with a tangy vinegar dressing. It's a refreshing summertime side dish that goes with absolutely EVERYTHING!
Equipment
Ingredients
- 1 cup white vinegar
- ½ cup water
- ¾ cup granulated sugar
- 1 teaspoon kosher salt
- 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
- In a small saucepan over medium-high to high heat, combine vinegar, water, sugar, and salt. Whisk vigorously until sugar is dissolved and the mixture looks clear. Remove from heat and let cool while you prepare the cucumbers and onion.
- Slice cucumbers and onion thinly. I prefer them to be between 1/16" and 1/8" thick - a mandoline works great for this!
- Add sliced cucumbers and onion to a large bowl. Pour vinegar mixture over the top. Add dill and then fold to incorporate. Cover and refrigerate for at least 1 hour before serving. Sprinkle with finely ground black pepper if desired.
Notes
Enjoy cold or at room temperature.
Keeps well in the refrigerator for up to 1 week. Salad will soften more as time goes by.
Nutrition Information:
Serving: 1 Calories: 65kcal Carbohydrates: 16g Protein: 1g Sodium: 107mg Sugar: 14g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.