Description

Craving a light, refreshing side dish that’s perfect for summer picnics or a quick dinner addition? What if you could create a crisp, tangy cucumber salad with just a handful of ingredients in under 20 minutes, plus chilling time? Say hello to Adrienne’s Cucumber Salad! This simple recipe combines thinly sliced cucumbers and onions with a sweet-tangy vinegar dressing, accented by aromatic dill.

Ingredients

For the Salad

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.

For the Dressing

White Vinegar (1 cup): Delivers a sharp, tangy acidity to the marinade.
White Sugar (¾ cup): Balances the vinegar with sweetness for a harmonious dressing.
Water (½ cup): Dilutes the vinegar-sugar mix for a milder, pourable consistency.
Dried Dill (1 tbsp, or to taste): Infuses the salad with a warm, herbaceous flavor.

Substitutions and Variations

Cucumbers: Use English or Persian cucumbers for less seeding; peel partially for a smoother texture.
White Onion: Swap with red onion, green onions, or 1 tsp onion powder for a milder flavor.
White Vinegar: Replace with apple cider vinegar, rice vinegar, or white wine vinegar for a different tang.
White Sugar: Use honey, agave, or a sugar-free sweetener (adjust to taste) for dietary needs.
Dried Dill: Substitute with 2 tbsp fresh dill, dried tarragon, or parsley for varied herbaceousness.
Vegetarian/Vegan Option: Naturally vegetarian and vegan; ensure sugar is vegan (some brands use bone char).
Gluten-Free: Naturally gluten-free; ensure vinegar is gluten-free (rarely an issue but check labels).

Optional Additions

Spices: Add ¼ tsp red pepper flakes or black pepper for a subtle kick.
Vegetables: Mix in ½ cup thinly sliced radishes, bell peppers, or carrots for extra crunch.
Herbs: Include 1 tbsp fresh mint or basil for a refreshing twist.

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Instructions

Prepare the Vegetables:
- Thinly slice 4 cucumbers (about ⅛-inch thick) using a sharp knife, mandoline, or food processor.
- Thinly slice 1 small white onion into rings or half-moons.
- Toss cucumbers and onion together in a large, heat-safe bowl and set aside.
- Tip: Slice uniformly for even marinating; soak onion in cold water for 5 minutes to reduce sharpness if desired.
Make the Dressing:
- In a medium saucepan, combine 1 cup white vinegar, ¾ cup white sugar, and ½ cup water.
- Bring to a boil over medium-high heat, stirring occasionally to dissolve sugar, about 3–5 minutes.
- Remove from heat and let cool slightly for 2–3 minutes.
- Tip: Stir constantly to prevent sugar from burning; cool slightly to avoid softening cucumbers too much.
Combine and Marinate:
- Pour the warm vinegar dressing over the cucumber-onion mixture in the bowl.
- Add 1 tbsp dried dill (or to taste) and stir gently to coat all slices evenly.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to marinate and chill.
- Tip: Stir after 30 minutes to ensure even flavor absorption; taste and adjust dill if needed.
Serve:
- Stir gently before serving to redistribute dressing, and serve chilled using a slotted spoon to manage liquid.
- Present in a shallow bowl or on plates as a side dish, garnishing with extra dill or a pinch of black pepper if desired.
- Pair with grilled chicken, fish, or burgers for a complete meal.
- Tip: Serve cold for maximum refreshment; drain excess liquid if salad sits longer than 2 hours