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| Cucumber Dill Salad |
This refreshing cucumber and onion salad is a mainstay in NYC German delis. Great served with burgers!
I haven’t eaten this in years. Mainly because I’m no longer close to any good German delicatessens anymore.
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| Picnic perfect |
My sister is visiting and last weekend we were invited to my good friend Lori W’s house for a picnic. Lori served this as one of the sides and we all just went wild! Decided then I was going to make some up too.
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| Great friends, great food RIP Charlie 1/2018. You are so missed |
This salad is technically a pickle because it’s brined. It’s a very simple fresh-pack brine that can be used for any veggie you want slightly sweet.
Fresh dill is always best, but I didn’t have any so I used the dehydrated kind you find at the grocery. If you want to use fresh, 2 nice bushy sprigs would be about right.
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| A deli staple |
This salad is perfect as a side to cold fried chicken (what Lori had) or with grilled burgers. Great eaten alone too as a starter/appetizer.
- 1 seedless European cucumber
- 1 medium white onion
- Brine:
- 1 tsp dill
- ½ cup white vinegar
- 2 cups water
- 1 tbs kosher salt
- ¼ tsp pepper
- ¼ cup sugar
- Using a mandoline (preferred) or a knife, cut cucumber into very thin slices.
- Slice onion slightly thicker–maybe 1/16-inch. Cut round onion slices in half and separate.
- Mix brine ingredients stirring until sugar and salt are dissolved.
- Place cucumbers and onions in a non-reactive (ceramic, glass or stainless steel) large bowl.
- Pour brine over cucumber mixture and stir to make sure it is immersed in the brine.
- Cover and refrigerate at least 24 hours.
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| Cucumber Dill Salad |
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