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Cucumber Vinegar Salad

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Cucumber Vinegar Salad is a refreshing and tangy side dish made with thinly sliced cucumbers, onions, and dill, quickly pickled in a mix of white vinegar, sugar, and seasonings, offering a perfect balance of flavors and textures.

Ingredients

2 English cucumbers, thinly sliced

1 small white onion, thinly sliced

½ cup white vinegar

4 tablespoons fresh dill, chopped

2 tablespoons granulated sugar

½ teaspoon each salt and pepper

Instructions

  1. Using a sharp knife or mandolin, slice the cucumbers into thin rounds.
  2. Slice the onion in half and then thinly slice it to create half rings.
  3. In a large bowl, add the cucumbers, onions, and chopped dill.
  4. Pour the white vinegar, sugar, salt, and pepper over the vegetables.
  5. Cover the bowl with plastic wrap. Place another mixing bowl on top to apply pressure, adding weight for better pickling.
  6. Refrigerate the salad for at least 30 minutes (overnight is even better for enhanced flavor).
  7. Serve with a slotted spoon, and season with extra salt and pepper to taste.

Notes

  • For a sweeter version, increase the sugar or add a splash of honey.
  • If you prefer a spicier kick, add red pepper flakes or a diced jalapeño.
  • Use apple cider vinegar for a milder, fruitier flavor.
  • This salad can be made ahead of time and stored in the fridge for up to 3 days.
  • If you don't have fresh dill, you can use frozen or dried dill. Adjust the quantity accordingly.
  • Can be served with a variety of meals such as Swedish meatballs, grilled chicken, or BBQ dishes.

Nutrition

Find it online: http://recipesbyjanet.com/cucumber-vinegar-salad/