Cucumber Salad

5 from 5 reviews


  • 1 large cucumber
  • 1 small white or yellow onion
  • 1/3 cup vinegar (rice, white wine or champagne vinegar preferred)
  • 2 teaspoons sugar
  • Pinch of salt
  • Optional: 1/2 teaspoon dried dill weed


  1. Use a fork to score the cucumber lengthwise, all around, cutting through the skin.
  2. Slice very thinly.
  3. Peel the onion, halve it, and slice into thin half-circles.
  4. Dissolve the sugar and salt in the vinegar in a large bowl.
  5. Add the cucumber, onion, and dill if using.
  6. Refrigerate 1-2 hours before serving.


This keeps well in the refrigerator up to 48 hours, and keeps decent in the fridge up to 56 hours.

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