Cucumber & Onion Salad

🍳 Step-by-Step Instructions

1. Prep the Vegetables

1. Slice: Wash the cucumbers. You can peel them completely, leave them unpeeled, or score them with a fork for a decorative striped pattern. Slice them thinly into rounds.
2. Combine: Slice the sweet onion into thin half-moons. Toss the cucumbers and onions together in a large glass or ceramic bowl.

2. Mix the Tangy Marinade

1. Whisk: In a small bowl or measuring cup, whisk together the white vinegar, water, sugar, salt, and black pepper until the sugar is fully dissolved.
2. Pour: Pour the liquid directly over the cucumber and onion mixture.
3. Herbs: Add the fresh chopped dill if using, and toss gently to ensure all the vegetable slices are completely submerged or coated.

3. Chill and Marinate

1. Chill: Cover the bowl tightly with plastic wrap and place it in the refrigerator for at least 1 hour.
2. Serve: Give the salad a quick toss right before serving. Serve ice-cold using a slotted spoon to drain the excess liquid.

💡 Recipe Secrets

• The Crunch Secret: If you are using standard garden cucumbers with thick skin and large seeds, peel them and scrape out the seeds with a spoon before slicing to prevent the salad from becoming too watery.
• Make Ahead: This salad tastes even better the next day as the onions lose their sharp bite and sweeten in the vinegar. It will keep well in the fridge for up to 3 to 4 days.

Would you like to try a creamy version of this salad made with a sour cream or Greek yogurt dressing? I can also show you how to add fresh tomatoes to turn this into a classic trio salad.