Crisp Cucumber Salad with Dill and White Vinegar Recipe
A refreshing and tangy cucumber salad featuring thinly sliced cucumbers and white onion tossed in a sweet and tangy vinegar dressing with dill. Perfect as a light side dish for warm weather meals or picnics.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes (including chilling time)
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 4 cucumbers, thinly sliced
- 1 small white onion, thinly sliced
Dressing
- 1 cup white vinegar
- ¾ cup white sugar
- ½ cup water
- 1 tablespoon dried dill, or to taste
Instructions
- Prepare the vegetables: Thinly slice the cucumbers and the small white onion into even slices to ensure consistent texture and flavor absorption.
- Make the dressing: In a bowl, combine white vinegar, white sugar, and water. Stir the mixture until the sugar is completely dissolved to form a sweet and tangy marinade.
- Add dill: Stir in the dried dill to the vinegar mixture, adjusting the amount to your preferred taste.
- Combine salad: Place the sliced cucumbers and onions into a large mixing bowl and pour the vinegar and dill dressing over the vegetables. Toss thoroughly to coat all slices evenly.
- Chill and serve: Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour to allow flavors to meld. Serve chilled for best taste.
Notes
- For a crisper cucumber, choose English or Persian cucumbers and consider peeling if the skin is tough.
- Adjust the sugar quantity based on your preferred sweetness level.
- This salad keeps well in the refrigerator for up to 3 days.
- Adding fresh herbs like parsley or mint can enhance freshness.
- For a spicy kick, add a pinch of red pepper flakes to the dressing.
Keywords: cucumber salad, easy salad recipe, no cook salad, summer side dish, vinegar cucumber salad, dill cucumber salad