Cucumber salad
Votes: 11
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
In this easy salad, Ellie Krieger adds just one teaspoon of sugar to soften the acidity of the vinegar and the tang of the red onion and to highlight the freshness of the cucumbers.
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.
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:
- 2 cucumbers (900 g)
- 1 small head of red onion
- 1.5 tbsp salt for pickling
- 1 tbsp plus 1 tsp white wine or cherry vinegar
- 1 teaspoon of sugar
- 2 tsp dried dill or 2 tbsp fresh
We recommend
Recipes with similar ingredients: cucumbers, red onion, dill, wine vinegar
Cooking the dish according to the recipe:
- Cut the cucumber in half lengthwise, remove the seeds, and slice thinly. Thinly slice the onion into half rings.
In a colander, combine the cucumbers and onions with salt and let sit for 20 minutes to release the juices. Squeeze the liquid from the vegetables and rinse them with cold water.
In a medium bowl, combine vinegar and sugar. Mix well. Add cucumbers and onions and mix well. Add dill.
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