Introduction
Craving a light, refreshing side dish that’s perfect for warm days or as a crisp complement to any meal? Adrienne’s Cucumber Salad is the ideal choice! This simple yet flavorful salad features thinly sliced cucumbers and onions marinated in a sweet-tangy vinegar dressing, with a touch of dill for an herbaceous lift. Ideal for picnics, barbecues, or as a healthy side for grilled meats, this salad is quick to prepare and delivers a delightful crunch. Curious about how to create this refreshing dish? Let’s dive into this easy recipe that’s sure to become a summer staple!
Overview: Why Adrienne’s Cucumber Salad Is Special
Adrienne’s Cucumber Salad is a classic, no-fuss dish that showcases the natural crispness of cucumbers with a perfectly balanced sweet-and-sour dressing. The vinegar and sugar marinade softens the vegetables slightly while preserving their crunch, and the dill adds a fresh, aromatic note. This recipe is incredibly easy, uses minimal ingredients, and is make-ahead friendly, making it perfect for casual meals, potlucks, or meal prep. Its light, refreshing flavor and versatility make it a fantastic addition to any menu, especially during warmer months.
- Time Requirement:
- Prep: 15 minutes
- Marinating: 1 hour
- Total: About 1 hour 15 minutes
- Difficulty Level: Easy. Involves basic slicing, boiling, and mixing, suitable for beginners.
- Why It’s Special: This recipe serves 8, offers a crisp, tangy flavor, and is a healthy side dish. It’s budget-friendly, great for summer, and ideal for refreshing meals.
Essential Ingredients
This cucumber salad comes together with ingredients that create a crisp, flavorful dish. Here’s what you need and why each matters:
- Cucumbers (4, thinly sliced): Provide the crisp, refreshing base of the salad.
- Small White Onion (1, thinly sliced): Adds a sharp, savory contrast to the cucumbers.
- White Vinegar (1 cup): Contributes tangy acidity to the marinade.
- White Sugar (¾ cup): Balances the vinegar with sweetness for a sweet-tart dressing.
- Water (½ cup): Dilutes the vinegar and sugar for a smooth, pourable marinade.
- Dried Dill (1 tbsp, or to taste): Adds a fresh, herbaceous flavor that complements the vegetables.
Substitutions and Variations
- Cucumbers: Use English or Persian cucumbers for fewer seeds; peel if preferred for a softer texture.
- Onion: Swap for red onion or green onions for a milder or different flavor profile.
- White Vinegar: Substitute with apple cider vinegar or rice vinegar for a slightly different tang.
- Sugar: Reduce to ½ cup or use honey, agave, or a sugar substitute for less sweetness.
- Dill: Replace with fresh dill (2 tbsp chopped), parsley, or omit for a simpler flavor.
- Gluten-Free: Naturally gluten-free; ensure vinegar is gluten-free.
- Add-Ins: Mix in sliced radishes, cherry tomatoes, or a pinch of red pepper flakes for extra crunch or heat.
Step-by-Step Instructions
Follow these steps to create Adrienne’s Cucumber Salad that’s crisp, tangy, and perfectly marinated:
- Prepare the Vegetables:
- Thinly slice 4 cucumbers and 1 small white onion using a sharp knife or mandoline for uniform slices (about 1/8-inch thick).
- Toss the cucumbers and onion together in a large bowl and set aside.
- Make the Marinade:
- In a saucepan, combine 1 cup white vinegar, ¾ cup white sugar, and ½ cup water.
- Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar completely.
- Remove from heat once boiling.
- Marinate the Salad:
- Pour the hot vinegar mixture over the cucumbers and onions in the bowl.
- Stir in 1 tbsp dried dill (or to taste) until evenly distributed.
- Toss gently to ensure all vegetables are coated with the marinade.
- Chill and Serve:
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld and the vegetables to soften slightly.
- Stir gently before serving to redistribute the marinade.
- Serve chilled for the best flavor and crunch.
Cooking Tips
- Thin Slicing: Use a mandoline for even, thin slices to ensure consistent marinating and texture; aim for 1/8-inch thickness.
- Dissolve Sugar: Stir the marinade while heating to fully dissolve the sugar for a smooth dressing.
- Marinating Time: Marinate for at least 1 hour, but 2–4 hours enhances flavor; overnight is fine but may soften cucumbers more.
- Crisp Cucumbers: Choose firm, fresh cucumbers and slice just before marinating to maintain crunch.
- Adjust Flavor: Taste after marinating and add more dill, vinegar, or a pinch of salt if needed to balance flavors.
Assembly: Building the Perfect Adrienne’s Cucumber Salad
This cucumber salad is all about creating a crisp, refreshing dish with a sweet-tangy marinade. Here’s how to make it shine:
- Vegetable Prep:
- Slice cucumbers and onions as thinly as possible for better marinade absorption and a delicate texture.
- Use a large bowl to allow ample space for tossing without bruising the vegetables.
- Marinade Application:
- Pour the hot marinade over the vegetables to slightly soften them while preserving crunch.
- Stir gently to coat evenly, ensuring every slice gets flavored.
- Presentation Tips:
- Serve in a chilled glass or ceramic bowl to keep the salad cool and highlight its vibrant green and white colors.
- Garnish with a sprinkle of extra dill or a few cucumber slices on top for a fresh, elegant look.
- Pair with grilled fish, chicken, or burgers for a light, summery meal.
Serving Suggestions
- Side Dish: Serve with grilled salmon, pork chops, or barbecue ribs for a refreshing contrast.
- Main Pairing: Pair with sandwiches, wraps, or falafel for a light lunch.
- Potluck: Double the recipe and serve in a large bowl; it holds up well for hours when chilled.
- Salad Bar: Offer alongside other salads like Greek pasta salad or coleslaw for a variety of textures.
- Drinks: Enjoy with iced tea, sparkling water, or a crisp white wine like Sauvignon Blanc.
Storage and Make-Ahead Tips
This cucumber salad is perfect for prep-ahead and stores well:
- Refrigerator: Store in an airtight container in the fridge for up to 3 days. Stir gently before serving to redistribute the marinade; drain excess liquid if too watery.
- Freezer: Not recommended, as cucumbers become mushy and lose their crunch when frozen.
- Make-Ahead: Prepare the salad up to 1 day in advance and refrigerate to allow flavors to meld. Slice vegetables and make the marinade separately up to 1 day ahead; combine just before marinating.
- Serving Tip: Serve chilled for the best crunch; let sit at room temperature for 5–10 minutes if refrigerated overnight to soften the chill slightly.
Recipe Variations
- Spicy Cucumber Salad: Add ¼ tsp red pepper flakes or a sliced jalapeño to the marinade for heat.
- Creamy Cucumber Salad: Mix in 2 tbsp sour cream or Greek yogurt after marinating for a creamy twist.
- Asian-Inspired Cucumber Salad: Swap white vinegar for rice vinegar, reduce sugar to ¼ cup, and add 1 tsp sesame oil and sesame seeds.
- Low-Sugar Version: Reduce sugar to ½ cup or use a sugar substitute like stevia.
- Gluten-Free Version: Naturally gluten-free; ensure vinegar is gluten-free.
Nutritional Information (Approximate)
- Per Serving (1 of 8):
- Calories: 110 kcal
- Protein: 1 g
- Fat: 0 g
- Carbohydrates: 26 g
- Sugar: 22 g
- Sodium: 10 mg
- Note: Values are approximate and depend on specific brands and ingredient amounts.
Conclusion
Adrienne’s Cucumber Salad is the ultimate light, refreshing side dish, offering crisp cucumbers, tangy-sweet marinade, and a touch of dill in every delightful bite. With its easy preparation, vibrant flavors, and make-ahead convenience, it’s a must-try for picnics, barbecues, or weeknight dinners. This recipe is so simple and versatile, you’ll want to make it a regular in your menu rotation. So slice those cucumbers, boil that marinade, and get ready to enjoy a dish that’s pure summer bliss!
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Adrienne’s Cucumber Salad
Description
Craving a light, refreshing side dish that’s perfect for warm days or as a crisp complement to any meal? Adrienne’s Cucumber Salad is the ideal choice! This simple yet flavorful salad features thinly sliced cucumbers and onions marinated in a sweet-tangy vinegar dressing, with a touch of dill for an herbaceous lift. Ideal for picnics, barbecues, or as a healthy side for grilled meats, this salad is quick to prepare and delivers a delightful crunch.
Ingredients
This cucumber salad comes together with ingredients that create a crisp, flavorful dish. Here’s what you need and why each matters:
-
Cucumbers (4, thinly sliced): Provide the crisp, refreshing base of the salad.
-
Small White Onion (1, thinly sliced): Adds a sharp, savory contrast to the cucumbers.
-
White Vinegar (1 cup): Contributes tangy acidity to the marinade.
-
White Sugar (¾ cup): Balances the vinegar with sweetness for a sweet-tart dressing.
-
Water (½ cup): Dilutes the vinegar and sugar for a smooth, pourable marinade.
-
Dried Dill (1 tbsp, or to taste): Adds a fresh, herbaceous flavor that complements the vegetables.
Substitutions and Variations
-
Cucumbers: Use English or Persian cucumbers for fewer seeds; peel if preferred for a softer texture.
-
Onion: Swap for red onion or green onions for a milder or different flavor profile.
-
White Vinegar: Substitute with apple cider vinegar or rice vinegar for a slightly different tang.
-
Sugar: Reduce to ½ cup or use honey, agave, or a sugar substitute for less sweetness.
-
Dill: Replace with fresh dill (2 tbsp chopped), parsley, or omit for a simpler flavor.
-
Gluten-Free: Naturally gluten-free; ensure vinegar is gluten-free.
-
Add-Ins: Mix in sliced radishes, cherry tomatoes, or a pinch of red pepper flakes for extra crunch or heat.
Instructions
-
Prepare the Vegetables:
-
Thinly slice 4 cucumbers and 1 small white onion using a sharp knife or mandoline for uniform slices (about 1/8-inch thick).
-
Toss the cucumbers and onion together in a large bowl and set aside.
-
-
Make the Marinade:
-
In a saucepan, combine 1 cup white vinegar, ¾ cup white sugar, and ½ cup water.
-
Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar completely.
-
Remove from heat once boiling.
-
-
Marinate the Salad:
-
Pour the hot vinegar mixture over the cucumbers and onions in the bowl.
-
Stir in 1 tbsp dried dill (or to taste) until evenly distributed.
-
Toss gently to ensure all vegetables are coated with the marinade.
-
-
Chill and Serve:
-
Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld and the vegetables to soften slightly.
-
Stir gently before serving to redistribute the marinade.
-
Serve chilled for the best flavor and crunch.
-
Cooking Tips
-
Thin Slicing: Use a mandoline for even, thin slices to ensure consistent marinating and texture; aim for 1/8-inch thickness.
-
Dissolve Sugar: Stir the marinade while heating to fully dissolve the sugar for a smooth dressing.
-
Marinating Time: Marinate for at least 1 hour, but 2–4 hours enhances flavor; overnight is fine but may soften cucumbers more.
-
Crisp Cucumbers: Choose firm, fresh cucumbers and slice just before marinating to maintain crunch.
-
Adjust Flavor: Taste after marinating and add more dill, vinegar, or a pinch of salt if needed to balance flavors.
FAQs
Q: Can I use a different type of cucumber?
A: Yes! English or Persian cucumbers work well for fewer seeds and thinner skin; regular cucumbers are fine but may need peeling if the skin is tough.
Q: Is the salad very sweet?
A: The salad has a moderate sweetness from ¾ cup sugar, balanced by vinegar. Reduce sugar to ½ cup or use a substitute for a less sweet result.
Q: Why is my salad watery?
A: Wateriness can result from cucumber moisture. Use fresh, firm cucumbers, slice thinly, and drain excess liquid before serving if needed.
Q: Can I make this without dill?
A: Yes! Omit dill or replace with fresh parsley, mint, or a pinch of dried herbs like oregano for a different flavor.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. See storage tips above for details.
Q: Can I make this vegan?
A: Yes! The recipe is naturally vegan; use agave or maple syrup instead of sugar for a vegan-friendly sweetener if preferred.