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Easy Cucumber Salad with Vinegar and Dill

A refreshing and crunchy cucumber salad with a tangy dressing of vinegar and dill, perfect for summer meals.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Summer
Calories: 50
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 medium medium cucumbers Thinly sliced.
  • 1/2 cup onion Thinly sliced (optional for added flavor).
For the Dressing
  • 1/4 cup white vinegar Tangy goodness.
  • 1 tablespoon sugar To balance the acidity.
  • 1 tablespoon fresh dill Chopped or 1 teaspoon dried dill.
  • to taste Salt and pepper To taste.

Method
 

Preparation
  1. Start by washing the cucumbers. Slice them thinly to obtain a crisp texture. You can peel them if preferred, but the skin adds a nice color.
  2. If you choose to include onion, slice it thinly to avoid overpowering the salad.
Making the Dressing
  1. In a bowl, whisk together the vinegar, sugar, and a pinch of salt. Stir until the sugar dissolves.
Combining Ingredients
  1. Add the cucumbers and sliced onions into the bowl. Toss them in the vinegar mixture until everything is well-coated.
  2. Gently fold in the chopped dill. Taste and adjust seasoning with additional salt and pepper to your liking.
Chill and Serve
  1. For the best flavors, let the salad sit in the refrigerator for at least 30 minutes before serving.

Notes

Choose fresh cucumbers for the best crunch. Letting the salad sit allows flavors to meld; consider storing onions separately until just before serving to maintain their crunch.