Soups & Salads · American · Eastern European & Slavic

Cucumber Salad

Name: Cucumber Salad
Total time: 45 min
Yield: 2
Ingredients: 2 unit cucumbers (2 large, sliced thin — a mandoline shines); 1 ½ tsp salt; 1 unit onion (red, slivered thin); ⅓ cup vinegar (white or cider); 1 tbsp sugar; 2 tbsp water; 3 tbsp dill (chopped); ¼ tsp black pepper

8 ingredients · 45 minutes · 2 servings

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87kcal2.4g protein0.3g fat19.9g carbs~$1.12/ serving*

VegetarianVegan · without onePescatarianNo porkNo alcohol

Ingredients

Servings:

2 unit	cucumbers (2 large, sliced thin — a mandoline shines)
1 ½ tsp	salt
1 unit	onion (red, slivered thin)
⅓ cup	vinegar (white or cider)
1 tbsp	sugar
2 tbsp	water
3 tbsp	dill (chopped)
¼ tsp	black pepper
½ cup	sour cream (the creamy fork: swap for the vinegar-sugar-water)optional

Method

cure25 min
slices salted in a colander, 20 minutes, pressed
the cucumber slices tossed with the salt and left to weep in a colander, then pressed gently and patted — a cucumber is mostly water with ambitions, and this press is the difference between a dressed salad and a puddle with cucumbers in it; the salt also seasons deeper than any surface sprinkle could
mix2 min
vinegar + sugar + water stirred to dissolve
the quick-pickle brine at drinking strength — sharper than a dressing, gentler than a pickle, which is exactly the register this salad lives in (the creamy fork: skip this, fold the pressed slices with sour cream instead)
pickle15 min
cucumbers + onion in the brine + dill + pepper
everything turned through and given fifteen minutes minimum — hours are better and the refrigerator jar keeps four days, getting quietly more pickled and more beloved; served cold beside anything rich, which is the whole job of this family of salads on three continents