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Home » Salads » Cucumber Dill Salad

Cucumber Dill Salad

May 12, 2015 by Judith Hannemann

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Cucumber Dill Salad | bakeatmidnite.com | #salads #pickles #cucumbers
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.

 

Cucumber Dill Salad | bakeatmidnite.com | #salads #pickles #cucumbers
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.

 

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.

 

Cucumber Dill Salad | bakeatmidnite.com | #salads #pickles #cucumbers
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.

 

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Cucumber Dill Salad

This refreshing cucumber and onion salad is a mainstay in NYC German delis. Great served with burgers!
Prep Time15 mins
Cook Time1 d
Total Time1 d 15 mins
Course: salads, vegetarian dishes
Cuisine: American
Keyword: cucumber salad
Servings: 8
Calories: 37kcal
Author: Judith Hannemann

Ingredients

  • 1 seedless European cucumber
  • 1 medium white onion

BRINE

  • 1 tsp dill
  • 1/2 cup white vinegar
  • 2 cups water
  • 1 tbsp kosher salt
  • 1/4 tsp pepper
  • 1/4 cup sugar

Instructions

  • 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.

Nutrition

Serving: 1person | Calories: 37kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 877mg | Potassium: 71mg | Fiber: 1g | Sugar: 7g | Vitamin A: 27IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!



Cucumber Dill Salad | bakeatmidnite.com | #salads #pickles #cucumbers
Cucumber Dill Salad
 

Copyright © Judith Hannemann aka The Midnight Baker 2015. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Filed Under: Salads, Vegetarian Dishes Tagged With: cucumbers, pickles, salads

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