Cucumber Salad
87kcal2.4g protein0.3g fat19.9g carbs~$1.12/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
only in an optional ingredient: dairy
Restrictions
Only if you add itdairy (cream, sour)Leave that ingredient out and the dish does not have it.
Diets
VegetarianVegan · without onePescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
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 |
Optional
Not counted above. The dish works without them.
| ½ cup |  sour cream (the creamy fork: swap for the vinegar-sugar-water) |
Steps
- Cure25 minslices salted in a colander, 20 minutes, pressedthe 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 minvinegar + sugar + water stirred to dissolvethe 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 mincucumbers + onion in the brine + dill + peppereverything 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