Tangy Cucumber Salad

This fresh salad cools you from the inside. Very simple to assemble, just allow some time for the cucumbers to marinate in the fridge. Stores well for a few days covered in the fridge.

Serves: Six
Time: 40 minutes, plus 3 hours of refrigeration


  • 2 medium cucumbers, thinly sliced
  • 1/2 white onion, thinly sliced
  • 1/3 cup cider or white vinegar
  • 1/3 cup water
  • 2 tablespoons sugar
  • 1 and 1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • Chopped fresh dill weed or parsley, if desired

Thinly slice the cucumber and onion; the thinner, the better!

Allow your cucumbers to sweat: toss with one teaspoon salt in a colander, then drain for 30 minutes. Squeeze excess liquid from cucumbers.

Place cucumbers and onion in a small container or bowl with a fitted lid.

In another tightly covered container, shake remaining ingredients except for the fresh herbs.

Pour mixture over the cucumbers and onion. Cover and refrigerate for 3 hours to allow flavours to blend. 

Drain cucumbers and sprinkle with dill (optional). Store covered in the refrigerator.

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Written by bro


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