Cucumber Salad with Dill

Cucumber salad with dill is a light, refreshing side dish perfect for a summer meal. It is made with simple ingredients that taste so good and fresh!

5 from 2 votes

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Course: Salad, Side Dish

Cuisine: American

Prep Time: 8

Marinating time: 2

Total Time: 2 8

Servings:

Calories: 64Kcal

Author: Susan Moncrieff

Ingredients

Instructions

Slice cucumbers and onions into thin slices
In a small nonreactive bowl, mix sugar, vinegar and salt
Add sugar and vinegar mixture, along with fresh dill to cucumber slices
Stir until well combined.
Refrigerate for at least 2 hours (ideally overnight) to allow cucumbers to marinate.

Notes

Substitutions

If using regular cucumbers, I peel strips of the skin so that the skin isn't noticeably tough. You may also have to cut the cucumber in ½ lengthwise then scoop out the seeds. English cucumbers have less noticeable seeds and are often left in the cucumber.

This traditional recipe uses simple white vinegar. If you like apple cider or red wine vinegar, they are perfect substitutes. Your salad will taste more like the type of vinegar you have added.

When fresh dill isn't available, dried dill is also fine. Use about 1 teaspoon of dried dill.

Nutrition Disclaimer

Nutrition information is an estimate only provided as a courtesy using an ingredient database. Garnish and optional ingredients are not included in the calculations.

Nutrition