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Cucumber Vinegar Salad

This cucumber vinegar salad features thinly sliced cucumbers tossed in a tangy vinegar dressing, creating a crisp and refreshing side dish. The preparation emphasizes precise slicing and quick mixing, resulting in a crunchy, bright salad with a satisfying snap. Its simple ingredients and straightforward techniques make it a perfect accompaniment for hot days or light meals.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium cucumbers preferably firm and green
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon sugar adjust to taste
  • 0.5 teaspoon salt preferably kosher or sea salt
  • 2 tablespoons fresh dill chopped
  • optional lemon juice for extra brightness

Equipment

  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Mandoline or vegetable slicer

Method
 

  1. Wash the cucumbers thoroughly and pat them dry.
  2. Using a mandoline or sharp knife, slice the cucumbers as thin as possible—almost translucent—being careful with your fingers and aiming for even, crisp slices.
  3. Transfer the cucumber slices into a large mixing bowl.
  4. In a small bowl, whisk together the vinegar, sugar, and salt until the sugar and salt dissolve completely. This creates a tangy, sweet dressing.
  5. Pour the vinegar mixture over the sliced cucumbers, tossing gently to coat each slice evenly. You should hear a slight crunch as the cucumbers absorb the tangy dressing.
  6. Chop the fresh dill finely and sprinkle it over the salad, then toss again to distribute the herbal aroma throughout.
  7. If desired, squeeze a little lemon juice over the salad for extra brightness, then give everything one final gentle toss.
  8. Let the salad sit for about 10 minutes in the fridge to allow the flavors to meld and the cucumbers to soak up the dressing, ensuring a crisp and flavorful bite.
  9. Before serving, give the salad a quick toss and taste for seasoning, adjusting with more salt or vinegar if needed.
  10. Serve immediately for maximum crunch, or keep refrigerated until ready to enjoy.

Notes

For a softer texture, use slightly thicker slices. The salad is best enjoyed fresh but can be stored in the fridge for up to 24 hours. Adjust the sweetness and acidity to suit your taste preferences.