Crisp Cucumber Vinegar Salad
A refreshing and tangy cucumber salad, perfect as a side dish or light lunch. Quick to prepare and packed with flavor.
Equipment
- Mixing bowl
- Measuring cups and spoons
- Knife
Ingredients
Main Ingredients
- 2 large Cucumbers thinly sliced
- 0.5 cup White Vinegar (or apple cider vinegar)
- 0.25 cup Water
- 2 tablespoons Sugar (or honey/maple syrup to taste)
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 0.25 cup Red Onion chopped (optional)
- 2 tablespoons Fresh Dill chopped (optional)
Instructions
Instructions
- Wash and thinly slice the cucumbers. A mandoline slicer is helpful for even slices.
- If desired, peel the cucumbers before slicing.
- In a medium bowl, whisk together the vinegar, water, sugar, salt, and pepper until the sugar is dissolved.
- Add the sliced cucumbers, red onion (if using), and dill (if using) to the vinegar mixture.
- Gently toss to coat everything evenly.
- Cover the bowl and refrigerate for at least 30 minutes, or preferably longer (up to 2 hours) to allow the cucumbers to become crisp and absorb the flavors.
- Before serving, taste and adjust seasoning as needed. Serve chilled.
Notes
For a spicier kick, add a pinch of red pepper flakes. Other herbs like parsley or chives can also be used instead of dill.