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Cucumber Dill Salad

Prep Time15 mins
Cook Time1 d
Total Time1 d 15 mins
Servings: 8
Author: Judith Hannemann


  • 1 seedless European cucumber
  • 1 medium white onion
  • Brine:
  • 1 tsp dill
  • 1/2 cup white vinegar
  • 2 cups water
  • 1 tbs kosher salt
  • 1/4 tsp pepper
  • 1/4 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.