Description
Cucumber Vinegar Salad is a quick-pickled, tangy summer side dish made with thinly sliced cucumbers, onions, and fresh dill. It’s crunchy, refreshing, and marinated in a sweet and zesty vinegar brine—perfect for pairing with grilled meats, sandwiches, or picnic spreads. A nostalgic, low-effort classic that’s ready in minutes and better as it chills.
Ingredients
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2 English cucumbers, thinly sliced (approx. 600 g)
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1 small white onion, thinly sliced (approx. 100 g)
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½ cup white vinegar (120 ml)
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4 tbsp chopped fresh dill (12 g)
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2 tbsp granulated sugar (25 g)
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½ tsp salt (2.5 g)
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½ tsp black pepper (1 g)
Instructions
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Thinly slice cucumbers and onion with a knife or mandoline.
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Add cucumbers, onion, and dill to a large glass or ceramic bowl.
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Pour in vinegar, sugar, salt, and pepper. Mix gently to combine.
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Cover with plastic wrap and press lightly with a second bowl weighted on top.
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Refrigerate for at least 30 minutes or overnight for the best flavour.
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Serve chilled with a slotted spoon. Adjust seasoning if needed.
Notes
Use red onion for more color and a stronger bite.
Extra sugar can be added for a sweeter profile.
Avoid metal bowls due to vinegar reactivity.
Great made ahead—flavor improves with time.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook / Marinated
- Cuisine: American