Salad of fresh and pickled cucumbers

Votes: 1

How to Make - Fresh and Pickled Cucumber Salad

Time: 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 87, total fat 7 G., saturated fats 1 G., proteins 1 G., carbohydrates 6 G., fiber 1 G., cholesterol 0 mg, sodium 341 mg, sugar 2 G.

Combine fresh and pickled cucumbers with dill and a tart vinaigrette for a pleasant, refreshing salad that pairs perfectly with grilled or baked meats. Substitute fennel for the dill, adding a subtle licorice flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 cup chopped red onion
2 tablespoons red wine vinegar
2 medium cucumbers, peeled and sliced into 0.5–1 cm thick circles.
2 tablespoons extra-virgin olive oil
1 tbsp. apple cider vinegar
1 large pickled cucumber, diced, + 1 tbsp brine
1 teaspoon garlic powder
1 teaspoon dried dill or fennel seeds

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cucumbers, red onion, pickled cucumber, dill, fennel seeds, apple cider vinegar, wine vinegar, garlic powder

Cooking the dish according to the recipe:

Place the onion in a small saucepan, pour in the red vinegar, bring to a boil, and cook for about 3 minutes. Let cool completely. Refrigerate until ready to use.
Arrange the cucumber slices in a single layer on a serving platter. Chill. In a medium bowl, combine the olive oil, apple cider vinegar, cucumber brine, garlic powder, dill, and a pinch of salt. Refrigerate.

When ready to serve, season the cucumbers with salt and pepper. Spoon the dressing over the cucumbers. Top with diced pickled cucumber and pickled red onion. Serve the salad cold.

Categories:

recipe / Calorie content of prepared meals / Picnic / Summer dishes / Main courses / Side dishes / Vegetables and mushrooms / Salads / Vegetable salads / Alex Guarnaschelli