Ingredients with Measurements:
- 2 large cucumbers, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 cup white vinegar
- 1/2 cup water
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons chopped fresh dill
Special equipment needed:
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Sharp knife or mandoline slicer
Step-by-step instructions:
1. In a large mixing bowl, whisk together the white vinegar, water, sugar, salt, black pepper, and red pepper flakes (if using) until the sugar is dissolved.
2. Add the thinly sliced cucumbers and red onion to the bowl, and toss to coat in the vinegar mixture.
3. Cover the bowl with plastic wrap, and refrigerate for at least 30 minutes to allow the flavors to meld.
4. Before serving, stir in the chopped fresh dill.
Time:
Preparation time: 10 minutes
Cooking time: 0 minutes
Total time: 40 minutes
Temperature:
Refrigerate for at least 30 minutes before serving.
Serving size:
This recipe yields 4 servings.
Nutritional information:
Calories: 60
Fat: 0g
Carbohydrates: 14g
Protein: 1g
Sodium: 590mg
Sugar: 11g
Fiber: 1g
Substitutions for ingredients:
- You can use apple cider vinegar instead of white vinegar.
- You can use honey or maple syrup instead of granulated sugar.
- You can use any fresh herbs you like instead of dill.
Variations:
- Add sliced bell peppers or cherry tomatoes to the salad.
- Use a mix of different types of vinegar for a more complex flavor.
- Add a spoonful of whole-grain mustard to the dressing for extra tang.
Tips and tricks:
- Use a mandoline slicer to get even, thin slices of cucumber and onion.
- For a milder flavor, remove the seeds from the cucumber before slicing.
- This salad can be made up to a day in advance and stored in the refrigerator.
Storage instructions:
Store the salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve the salad in a clear glass bowl or jar to show off the colorful layers.
Garnishes:
Garnish with a sprig of fresh dill or a slice of cucumber.
Pairings:
This salad pairs well with grilled meats or fish.
Suggested side dishes:
Serve with a side of crusty bread or a simple green salad.
Troubleshooting advice:
If the salad is too sour, add a pinch of sugar to balance the acidity.
Food safety advice:
Make sure to wash the cucumbers and onion thoroughly before slicing.
Food history:
Pickling vegetables has been a popular preservation method for centuries, and cucumbers are one of the most commonly pickled vegetables.
Flavor profiles:
This salad is tangy, sweet, and slightly spicy.
Serving suggestions:
Serve as a side dish or as a topping for sandwiches or burgers.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Tangy, Sour, Salty, Crunchy, Refreshing