This cucumber vinegar salad has the perfect balance between sweet and sour flavors plus a hint of fresh dill.
The red onion adds a nice crunch.
Transfer the cucumber slices to a fine-mesh strainer set over a large bowl; sprinkle with sugar and salt.
Photo:Photographer Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Claire Spollen
Let stand at room temperature for 30 minutes.
Discard any liquid in the bowl and wipe the bowl dry.
Transfer the cucumbers to the bowl and toss with onion, vinegar, dill and pepper.
Photographer Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Claire Spollen
Let stand at room temperature for 15 minutes.
Serve immediately or refrigerate for up to three days.
This means they can help keep you hydrated.Cucumbers also have a healthy dose of antioxidantsand may help reduce inflammation.
Photographer Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Claire Spollen
Persian cucumbers, also known as mini cucumbers, are small cucumbers about 5 to 6 inches long.
They are thin-skinned with a mild, sweet flavor and crisp texture.
They’re commonly sold in packs of six cucumbers in a tray.
We sprinkle the sliced cucumbers with sugar and salt in a fine-mesh strainer over a large bowl.
The salt draws out moisture and releases excess water from the cucumbers, keeping them crisp.
you’ve got the option to reduce the amount of sugar or omit it if you prefer.
Yes, it’s possible for you to.
No, there’s no need to peel the cucumbers.
We use Persian cucumbers in this recipe, which are thin-skinned and edible.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
