4.5 from 108 votes
Cucumber Salad
Cucumber Salad features thinly sliced English cucumbers and red onion tossed in a sweet and tangy vinegar-based dressing with sugar and kosher salt. Fresh dill adds herbaceous notes, and optional black pepper provides a mild spice. The salad is crisp, refreshing, and lightly sweetened, ideal for a cool side dish after chilling in the refrigerator.
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
Servings:
12
servings
Calories:
65 kcal
Course:
Salad
Cuisine:
German
Ingredients
- 1 cup white vinegar
- ½ cup water
- ¾ cup granulated sugar
- 1 teaspoon kosher salt
- 3 English cucumber about 2 to 2.5 pounds, large
- 1 red onion small
- 1 tablespoon dill chopped, fresh
- black pepper optional, finely ground
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.
Cup of Yum
Notes
- Best served chilled but can be eaten at room temperature.
- Refrigerate in a covered container to maintain freshness for up to one week.
- Expect the cucumbers to soften gradually while stored, which may affect texture.
Nutrition Information
Serving
1
Calories
65kcal
(3%)
Carbohydrates
16g
(5%)
Protein
1g
(2%)
Sodium
107mg
(4%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 65
% Daily Value*
| Serving | 1 | |
| Calories | 65kcal | 3% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Sodium | 107mg | 4% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.