Easy Pickled Cucumber Salad With Fresh Dill
Here's a simple pickled cucumber salad with just the right amount of tang against the crunch of cucumber and grassy fresh dill.
Equipment
- 1 vegetable peeler
- 1 Sieve
Ingredients
- 1 large cucumber
- 1 teaspoon salt
- 1 tablespoon white wine vinegar
- 1 tablespoon water
- ½ teaspoon fine white sugar (caster sugar)
- 1 tablespoon dill
- freshly ground black pepper
Instructions
- Peel the cucumber and slice it into thin rounds.
- Place a sieve over a bowl and layer the cucumber slices in it, sprinkling salt between each layer. Leave for 45 minutes to release its juice through the sieve, stirring occasionally.
- Arrange the cucumber slices on a serving platter or in a bowl.
- Mix the water, vinegar, and sugar together and pour over the cucumbers. Cover and refrigerate for one hour to allow the pickling solution to infuse.
- Garnish with black pepper, scatter over the chopped dill, and serve.
Notes
Don't skip salting the cucumbers or your salad will be very watery indeed.
You could swap the dill for fresh mint if you prefer.
This salad tastes delicious alongside smoked fish, BBQ meats, or tangy cheeses like feta.
Nutrition
Calories: 14kcalCarbohydrates: 3gProtein: 0.5gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.003gSodium: 583mgPotassium: 113mgFiber: 0.4gSugar: 2gVitamin A: 86IUVitamin C: 2mgCalcium: 13mgIron: 0.2mg
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