Wilted Cuke Salad

June 18, 2011

Author Notes:

I make this salad every time my son comes in to town and then quite often throughout the year. It's simple but complements a variety of dishes. This can be doubled or tripled depending on the size of your picnic.


Serves: 4 to 6 as a side


  • 2 English cucumbers sliced in rounds as thinly as possible
  • Salt for wilting the cukes
  • 3 tablespoons granulated sugar
  • 4 tablespoons seasoned rice vinegar
  • 4 tablespoons dried dill weed
  • 3/4 cup thinly sliced red onion
  • Grape tomatoes for garnish (optional)
In This Recipe


  1. Generously salt the sliced cucumbers and toss. Set them in a colander over a bowl and let them "wilt" on the counter for two to three hours.
  2. After wilting, thoroughly rinse the salt off ( this can take three or four minutes ). You want just a slight taste of salt on the cucumbers.Drain.
  3. In a bowl mix the cucumbers with the onion, sugar, vinegar and dill. Refrigerate a few hours before serving either cold or at room temperature.. Garnish with the grape tomatoes if desired. Serve with a slotted spoon.
  4. Note: Feel free to adjust the sugar and vinegar ratio to your taste.

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Salad|Dill|Grape|Vinegar|Vegetable|5 Ingredients or Fewer|Summer|Gluten-Free|Vegetarian|Vegan|Side|Appetizer

Reviews (1) Questions (0)

1 Review

Author Comment
inpatskitchen June 18, 2011
Nice with that fried chicken!