Classic Vinegar Cucumber Salad
This vinegar cucumber salad made with a fresh seedless English cucumber, thinly sliced onions, white vinegar, and fresh dill. The perfect crisp side dish or toppings for sandwiches.
Servings: 4
Equipment
- Deli Container or Airtight Container
- Mandolin or Knife & Cutting Board
- Measuring Tools
- Mixing Bowl optional
Ingredients
- 1 English Cucumber, sliced thinly (about ¼ inch)
- ¼ cup Red or White Onion, sliced thinly (about ¼ inch)
- 1 ½ tablespoon White Vinegar
- ½ teaspoon Fresh Dill or Dried
- 2 teaspoon Sugar
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- In a deli container or mixing bowl add cucumbers and onions.
- Top with vinegar, salt, pepper, and dill.
- Shake the deli container or toss in a mixing bowl. Taste and adjust the seasonings. It can be enjoyed immediately, if you prefer crisp cucumbers.
- If you prefer the quick pickled metho, refrigerated for 1-2 hours. It really allows the flavors to meld together well. Enjoy.