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Cucumber Vinegar Salad

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.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, European
Calories: 100
Ingredients Equipment Method Notes

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)

Equipment

  • Mixing bowl
  • Measuring cups and spoons
  • Knife

Method
 

Instructions
  1. Wash and thinly slice the cucumbers. A mandoline slicer is helpful for even slices.
  2. If desired, peel the cucumbers before slicing.
  3. In a medium bowl, whisk together the vinegar, water, sugar, salt, and pepper until the sugar is dissolved.
  4. Add the sliced cucumbers, red onion (if using), and dill (if using) to the vinegar mixture.
  5. Gently toss to coat everything evenly.
  6. 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.
  7. 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.