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Pickled Cucumber Salad

Pickled Cucumber Salad Recipe

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Calories: 30
Ingredients Method Notes

Ingredients
  

  • 1 English cucumber
  • ½ small red onion
  • ½ cup rice vinegar
  • ¼ cup water
  • 2 tbsp granulated sugar
  • 1 tsp kosher salt
  • 1 tbsp chopped fresh dill (optional)

Method
 

  1. Slice the cucumber and red onion about ⅛ inch thick and place them in a medium bowl.
  2. Whisk the rice vinegar, water, sugar, and salt until dissolved, then pour over the vegetables.
  3. Toss well and let the salad sit at room temperature for 10 minutes, or refrigerate up to 1 hour before serving.

Notes

For the best texture, give the cucumbers that quick soak right before you eat. If making ahead, store the salad in its brine in the fridge and know the slices will soften a bit each day.