How to Make Cucumber Salad | The Stay At Home Chef
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This Easy Cucumber Salad recipe is a family favorite recipe that people have been enjoying for ages. Thinly sliced cucumbers and onion are tossed in a sweet and tangy vinaigrette for a classic side dish.
What kind of cucumber should I use?
English cucumbers have more flavor and less seeds and a perfect match for this recipe. If you don't have access to English cucumbers, you can use regular seedless cucumbers. Since they are smaller, you will need to double the amount that you use.
What kind of onion should I use?
Not only do they add some good color, but red onions are also perfect for eating raw. Be sure to slice them as thinly as you can. If you don't have a red onion you can use a white onion in a pinch, but the onion flavor will be more prevalent. A yellow onion is not recommended.
Can I use dried dill?
Fresh dill is strongly preferred in this recipe. If you can't find fresh dill or don't have access, you can use dried dill. Use only 2 to 3 teaspoons of dried dill.
2 English cucumbers, thinly sliced
1 teaspoon salt
1 red onion, thinly sliced
1 cup distilled white vinegar
1/2 cup water
1/2 cup granulated sugar
2 tablespoons fresh dill, minced
1. Season cucumbers with salt in a large bowl and let sweat 1 hour. Drain liquids and toss cucumbers with onion slices.
2. In a small saucepan over high heat, pour in white vinegar and water and stir in sugar until dissolved and liquid turns clear, 3 to 5 minutes.
3. Pour over cucumbers and onions. Stir in dill. Cover with plastic wrap and refrigerate 1 hour. Serve cold or at room temperature.
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