Cucumber Salad
Cucumber salad with onion and dill is easy to make and is perfect with sandwiches, burgers, and grilled meat. This salad is reminiscent of those found in New York delis.
Servings: 10
Ingredients
- 4 large English cucumbers thinly sliced
- 1 medium sweet onion sliced
- 1/4 teaspoon white pepper
- 3/4 teaspoon salt
- 2 cups white vinegar
- 1 cup cold water
- 1 cup sugar
- 2 tablespoons minced fresh dill
Instructions
- Slice the cucumbers and onion and spread onto a baking tray or large flat surface. Sprinkle the salt and pepper all over the cucumbers and let them sit for 15 minutes.
- Combine the sugar and vinegar in a saucepot and bring to a boil. Once dissolved turn the heat off and add 1 cup of cold water to the pot. Let the mixture cool down.
- Place the cucumbers into a flat baking dish and pour over the vinegar mixture and mix in the dill. Cover and refrigerate for at least 2 hours but preferably overnight. At the halfway point, mix the cucumber salad and return to the fridge. Enjoy!
Video
Notes
- Seasoning the sliced cucumbers and onion before marinating is key to a much better flavor.
- Avoid pouring the sugar/vinegar mix over the cucumbers when boiling hot. That will make the cucumbers way too soggy.
- This salad gets even better after a couple of days in the fridge. Leftovers can be saved for up to 5 days.
Nutrition
Calories: 138kcal | Carbohydrates: 33.2g | Protein: 1.3g | Saturated Fat: 0.1g | Sodium: 224mg | Potassium: 305mg | Fiber: 1.2g | Sugar: 28.8g | Calcium: 34mg | Iron: 1mg
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