Cucumber Salad

Attribution: The Stay At Home Chef


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


Season cucumbers with salt in a large bowl and let sweat 1 hour. Drain liquids and toss cucumbers with onion slices.

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.

Pour over cucumbers and onions. Stir in dill. Cover with plastic wrap and refrigerate 1 hour. Serve cold or at room temperature.


Sweating Cucumbers: This recipe calls for ‘sweating’ the cucumbers. When sweating a vegetable you use salt to draw out excess moisture. This is commonly done when working with eggplant. You can certainly skip this step in the recipe, however, you’ll end up with extra liquids from the cucumber, which have a high volume of water content.

Can I use dried dill instead of fresh? 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.


6–8 servings