Tangy Vinegar Cucumber and Onion Salad

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Tangy Vinegar Cucumber and Onion Salad

Ingredients
  • 2 lbs English or Persian cucumbers
  • 1 small red or sweet onion, thinly sliced
  • 1/2 cup white vinegar or apple cider vinegar
  • 1/4 cup sugar (or to taste)
  • 1/4 cup water
  • 1 tsp kosher salt
  • 1 tbsp fresh dill, chopped (optional)
  • 1/4 tsp black pepper 
Instructions
  1. Prepare the cucumbers and onion: Thinly slice the cucumbers and onion. For the most uniform slices, use a mandoline, or use a sharp knife for slightly thicker pieces.
  2. Combine and salt: Place the sliced cucumbers and onion in a large bowl. Sprinkle with the kosher salt and toss to combine. This step draws out excess moisture, concentrating the flavor and preventing a watery salad.
  3. Rest and drain: Allow the cucumber and onion mixture to sit for at least 20–30 minutes. You will see liquid begin to collect at the bottom of the bowl. After resting, drain off the liquid.
  4. Make the dressing: In a small bowl, whisk together the white vinegar, sugar, water, and black pepper until the sugar is fully dissolved. If using fresh dill, stir it into the dressing as well.
  5. Combine and chill: Pour the dressing over the cucumbers and onions and toss everything together until well coated. Cover the bowl and refrigerate for at least one hour to allow the flavors to meld.
  6. Serve: For the best results, serve the salad chilled. This salad can be stored in the refrigerator for up to three days. 

Gail's Note: I am looking forward to making this soon! 

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