Cucumber Dill Salad
This quick, easy, and light cucumber dill salad soaks sliced cucumbers in a sweet and tangy marinade and serves them with plenty of fresh dill! A perfectly refreshing summer salad you’ll love.
Servings: 4 servings
Calories: 82kcal
Ingredients
- 2 medium cucumbers, sliced
- ½ cup of water
- 5 tablespoons of apple cider vinegar
- 2 tablespoons of white vinegar
- ⅓ cup of sugar
- Generous pinch of chopped fresh dill
- Pinch of salt
- Pepper, to taste
Instructions
- Place the sliced cucumbers in a colander. On each layer, sprinkle salt. Let the cucumbers drain in the sink and sweat for an hour.
- Heat the water, vinegar (both kinds), and sugar in a saucepan until the sugar is dissolved. Set aside and let cool.
- Wash the cucumbers off until the salt is gone. Place in a container and cover with the vinegar/sugar mixture. Let marinate for at least two hours.
- When ready to serve, cut dill on top of the cucumbers and sprinkle with salt and pepper, to taste.
Notes
- Slice the cucumbers with a mandoline: It’s a reliable tool that will give you evenly sliced cucumbers every time! Plus, you can adjust the blade to give you thin or thick slices.
- Always drain the cucumbers: It’s a necessary step that will yield the correct texture and prevent the cucumber vinegar salad from turning soggy too soon.
- Allow the marinade to cool: The marinade needs time to cool to at least room temperature before you add the cucumber slices. If you combine the two while the marinade is warm, the cucumber will become soggy or limp faster.
Nutrition
Calories: 82kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 151mg | Fiber: 1g | Sugar: 18g | Vitamin A: 72IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg
