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Ingredients
  • Our girls are proficient in the kitchen, and I often task them with making this quick cucumber salad. I love how the recipe requires only fresh cucumbers, onion, and dill - and the remaining few ingredients are common pantry items!
  • subheading: Grab the following ingredients:
  • Cucumbers - I prefer to use large English cucumbers. I like that they have less seeds, plus their skin is thinner and more tender than common garden variety cucumbers - which means no need to peel them! Smaller Persian cucumbers also work great.
  • Onion - Red onion is my #1 choice, because I like the pretty color it adds to the dish. But a white onion will work in a pinch!
  • Vinegar - White vinegar is the go-to vinegar for this common side dish.
  • Water - Just a little bit is used when making the vinegar dressing.
  • Granulated sugar - This helps to balance the vinegar’s acidity.
  • Kosher salt - Salt is the perfect accompaniment to a vinegar and sugar dressing!
  • Dill - I use fresh dill whenever possible, especially when I can easily pluck some from our herb garden. But when I can’t find fresh, dried dill fills in just fine. For dried dill, reduce the amount to 1 to 2 teaspoons.
  • Black pepper - This is optional, but I like to include a bit of finely ground black pepper over the top of the salad right before serving. Ask our girls, I love me some black pepper! :)
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