Description

This Cucumber Vinegar Salad is the ultimate summer side dish—crisp cucumbers, tangy vinegar dressing, and a touch of dill for freshness. Light, quick to make, and perfect for picnics, BBQs, or any warm-weather meal.

Ingredients

Scale

2 large English cucumbers, thinly sliced
½ small red onion, thinly sliced
⅓ cup white vinegar
2 tbsp granulated sugar
1 tbsp water
½ tsp salt
¼ tsp black pepper
¼ tsp dried dill (or 1 tbsp fresh dill, chopped)

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Instructions

Whisk vinegar, sugar, water, salt, and pepper in a small bowl until sugar dissolves.
Thinly slice cucumbers and onion using a mandoline or knife.
Add cucumbers, onion, and dill to a mixing bowl.
Pour vinegar dressing over vegetables and toss gently to coat.
Cover and refrigerate for at least 30 minutes before serving.

Notes

Use English or Persian cucumbers for the best texture.

Fresh dill enhances flavor more than dried.

Adjust sweetness/tang by tweaking sugar and vinegar amounts.

Serve chilled for maximum refreshment.

Best eaten within 24 hours for extra crunch, but lasts up to 3 days.

Prep Time: 10 minutes
Category: Salads
Method: No-cook
Cuisine: American