Ingredients with Measurements:
- 2 large cucumbers, thinly sliced
- 1 small 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
- 2 tablespoons chopped fresh dill
Special equipment needed:
- Large bowl
- Whisk
- Mason jar or airtight container
Step-by-step instructions:
1. In a large bowl, combine the sliced cucumbers and red onion.
2. In a separate bowl, whisk together the white vinegar, water, sugar, salt, black pepper, and red pepper flakes until the sugar and salt are dissolved.
3. Pour the vinegar mixture over the cucumbers and onion, and toss to coat.
4. Stir in the chopped fresh dill.
5. Transfer the mixture to a mason jar or airtight container, and refrigerate for at least 1 hour before serving.
- Time:
Preparation time: 10 minutes
- Refrigeration time: 1 hour
Temperature:
- Refrigerate at 40°F or below.
Serving size:
- 4 servings
Nutritional information:
- Calories: 66
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 586mg
- Total Carbohydrate: 16g
- Dietary Fiber: 1g
- Sugars: 13g
- Protein: 1g
Substitutions for ingredients:
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Red onion can be substituted with white onion or shallots.
- Fresh dill can be substituted with dried dill.
Variations:
- Add sliced bell peppers or carrots for additional crunch and color.
- Substitute the red pepper flakes with sliced jalapeño peppers for a spicier version.
- Add sliced garlic for extra flavor.
Tips and tricks:
- Use a mandoline slicer to get even and thin slices of cucumber and onion.
- For a sweeter version, increase the amount of sugar.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage instructions:
- Store the pickled cucumber 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 pickled cucumber salad in a clear glass bowl or jar to showcase the vibrant colors.
Garnishes:
- Garnish with additional fresh dill or sliced cucumbers.
Pairings:
- This salad pairs well with grilled meats, sandwiches, or as a side dish for a summer barbecue.
Suggested side dishes:
- Serve with grilled corn on the cob or a fresh green salad.
Troubleshooting advice:
- If the cucumbers are too salty, rinse them under cold water before adding the vinegar mixture.
Food safety advice:
- Always use clean and sanitized utensils and containers when making pickled foods.
- Store the salad in the refrigerator at 40°F or below to prevent bacterial growth.
Food history:
- Pickling has been used as a preservation method for centuries, dating back to ancient civilizations.
Flavor profiles:
- This pickled cucumber salad has a tangy and slightly sweet flavor with a hint of spice.
Serving suggestions:
- Serve as a side dish or as a topping for sandwiches or burgers.
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Taste: Tangy, Sour, Salty, Refreshing