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:
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Cucumbers (4, thinly sliced): Provide the crisp, refreshing base of the salad.
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Small White Onion (1, thinly sliced): Adds a sharp, savory contrast to the cucumbers.
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White Vinegar (1 cup): Contributes tangy acidity to the marinade.
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White Sugar (¾ cup): Balances the vinegar with sweetness for a sweet-tart dressing.
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Water (½ cup): Dilutes the vinegar and sugar for a smooth, pourable marinade.
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Dried Dill (1 tbsp, or to taste): Adds a fresh, herbaceous flavor that complements the vegetables.
Substitutions and Variations
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Cucumbers: Use English or Persian cucumbers for fewer seeds; peel if preferred for a softer texture.
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Onion: Swap for red onion or green onions for a milder or different flavor profile.
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White Vinegar: Substitute with apple cider vinegar or rice vinegar for a slightly different tang.
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Sugar: Reduce to ½ cup or use honey, agave, or a sugar substitute for less sweetness.
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Dill: Replace with fresh dill (2 tbsp chopped), parsley, or omit for a simpler flavor.
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Gluten-Free: Naturally gluten-free; ensure vinegar is gluten-free.
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Add-Ins: Mix in sliced radishes, cherry tomatoes, or a pinch of red pepper flakes for extra crunch or heat.
Instructions
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Prepare the Vegetables:
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Thinly slice 4 cucumbers and 1 small white onion using a sharp knife or mandoline for uniform slices (about 1/8-inch thick).
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Toss the cucumbers and onion together in a large bowl and set aside.
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Make the Marinade:
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In a saucepan, combine 1 cup white vinegar, ¾ cup white sugar, and ½ cup water.
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Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar completely.
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Remove from heat once boiling.
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Marinate the Salad:
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Pour the hot vinegar mixture over the cucumbers and onions in the bowl.
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Stir in 1 tbsp dried dill (or to taste) until evenly distributed.
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Toss gently to ensure all vegetables are coated with the marinade.
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Chill and Serve:
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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.
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Stir gently before serving to redistribute the marinade.
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Serve chilled for the best flavor and crunch.
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Cooking Tips
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Thin Slicing: Use a mandoline for even, thin slices to ensure consistent marinating and texture; aim for 1/8-inch thickness.
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Dissolve Sugar: Stir the marinade while heating to fully dissolve the sugar for a smooth dressing.
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Marinating Time: Marinate for at least 1 hour, but 2–4 hours enhances flavor; overnight is fine but may soften cucumbers more.
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Crisp Cucumbers: Choose firm, fresh cucumbers and slice just before marinating to maintain crunch.
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Adjust Flavor: Taste after marinating and add more dill, vinegar, or a pinch of salt if needed to balance flavors.