Cucumber Salad
User Reviews
5
Cucumber Salad
Description
Cucumber Salad is made with thin slices of English cucumber and sweet onion, seasoned with salt and white pepper to draw out excess moisture and flavor. After resting briefly, the cucumbers are combined with a cooled mixture of white vinegar, sugar, and cold water, which creates a sweet and tangy marinade enhanced with fresh minced dill.
The cucumbers marinate in this dressing for at least two hours, ideally overnight, allowing flavors to meld and develop a bright, crisp texture with a slight sweetness and pronounced acidity. The fresh dill adds aromatic herbaceous notes.
This salad serves well as a crisp accompaniment to grilled or roasted foods during warm weather. It can be stored in the refrigerator for several days, deepening in flavor over time, making it suitable for make-ahead meals.
Seasoning the cucumbers and onion before marinating prevents excess sogginess by controlling moisture release. Always add the cooled vinegar mixture to preserve the salad’s crunchy texture.
Ingredients
- 4 large cucumber thinly sliced, English
- 1 medium sweet onion sliced
- 1/4 teaspoon white pepper
- 3/4 teaspoon salt
- 2 cups white vinegar
- 1 cup water cold
- 1 cup sugar
- 2 tablespoons dill minced fresh
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!
Notes
- Season sliced cucumbers and onions with salt and pepper before marinating to enhance flavor and texture.
- Allow the vinegar mixture to cool to avoid soggy cucumbers when adding it to the salad.
- The salad tastes better after a couple of days in the refrigerator, and leftovers can be stored for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 33.2g | 11% |
| Protein | 1.3g | 3% |
| Saturated Fat | 0.1g | 1% |
| Sodium | 224mg | 9% |
| Potassium | 305mg | 6% |
| Fiber | 1.2g | 5% |
| Sugar | 28.8g | 58% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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