Cucumbers have always been one of my favorite vegetables. My mom tells me that one of my first words was “More”. She would give me slices of cucumbers and peppers, and I would say “More!” I guess I was meant to be vegan! I’ve always loved veggies. This recipe definitely showcases cucumbers, which is probably why I like it so much.
When I used to work at a farm market, we made a cucumber salad very similar to this one. It’s a simple and fresh salad that goes perfectly with summery barbecues. If you’ve never had a similar cucumber salad, just imagine fresh pickles. The vinegar, dill, and sugar give the cucumbers a sweet and sour pickle taste while keeping the crunchiness of the fresh cucumbers. I found some pickling cucumbers at a local farmers market that looked really good, so I decided to use those, but you can use regular cucumbers as well.
1/2 small white or yellow onion
3/4 cup vinegar
1/3 cup water
2/3 cup sugar
2 tsp dried dill
- In a mixing bowl, combine the vinegar, water, sugar, and dill. Whisk until well combined.
- Thinly slice the cucumbers. You can peel them first if you prefer, but I usually leave the peels on. Thinly slice the onion. Place the onion and cucumbers in the mixing bowl. Toss to coat with the liquid.
- Let the cucumber salad sit for at least an hour or two and preferably overnight. The cucumbers will soften up a little and the flavors will seep in more if it sits overnight.