Cucumber Salad with Dill

5 from 2 votes

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!

Prep Time8

Marinating time2

Total Time2 8

Course: Salad, Side Dish

Cuisine: American

Servings:

Calories: 64Kcal

Author: Susan Moncrieff

Ingredients

2 English cucumbers thinly sliced
½ onion sweet, thinly sliced
⅓ cup white vinegar
⅓ cup sugar
1 tablespoon dill fresh chopped
1 teaspoon salt course

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 (I am not a nutritionist. These are estimates only)