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Cucumber salad with vinegar

Cucumber Salad with Vinegar


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  • Author: Sonja Overhiser
  • Prep Time: 1 hour 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 to 8 1x

Description

This cucumber salad with vinegar is perfect for barbecues and picnics, a refreshing mix of tangy and salty sliced cucumbers and onions.


Ingredients

Scale
  • 2 large, thin cucumbers (English if possible)
  • 1 small yellow or white onion
  • 2 tablespoons chopped fresh dill (optional)*
  • 1/2 cup white vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • Fresh ground black pepper

Instructions

  1. Slice the cucumbers as thin as possible, using a mandolin if desired. Peel and thinly slice the onion into half moon shapes. Layer the cucumbers and onions in a large shallow bowl; add the dill (if using).
  2. In a small bowl, mix the white vinegar, sugar, salt, and pepper. Pour the mixture over the cucumbers and onions, mixing everything together to ensure even coverage. Cover and refrigerate for at least 1 hour**.
  3. Stir again to evenly mix the dressing, then serve with a slotted spoon. Store refrigerated for up to 7 days; the flavor even improves over time!

Notes

*You can also omit the dill, or use 1/2 teaspoon dried in place of fresh.

**If you’re pressed for time you can serve immediately, but it’s best after 1 hour marinating time. 

  • Category: Salad
  • Method: Raw
  • Cuisine: German