Author Notes
Cucumber salad is a very easy recipe -- no cooking involved! Plus it's very forgiving ... serve almost immediately for a crisp, refreshing salad, or let it mellow in the fridge for a couple of days for a merely awesome experience (the way I prefer).
You can use a regular cuke if you prefer, but an English cucumber does not need any peeling. —ohyoucook
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Ingredients
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1
English Cucumber
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1 tablespoon
kosher salt
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1/4 cup
white vinegar (do NOT use cider vinegar)
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1/8 cup
chopped fresh dill
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1 tablespoon
granulated sugar
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1/4 teaspoon
coarsely ground black pepper
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1 tablespoon
fresh lemon juice
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1
small yellow onion, thinly sliced
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1
clove garlic, chopped (about 1 tsp.)
Directions
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Thinly slice the cucumber. Place slices in a colander, then sprinkle salt over them. Move the slices around so you hit each with some of the salt. Let sit for 15 minutes to let salt draw out some moisture.
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In a 1 quart bowl, combine vinegar, dill, sugar, black pepper and lemon juice. Set aside.
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Blot excess salty-moisture from the cucumber slices. No need to rinse. Add slices to the vinegar mixture. Top with onions and garlic; gently toss to evenly coat everything.
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Voila! You are done! Cover and refrigerate until ready to serve, up to 2 days.
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