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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 minutes
Cook Time1 day
Total Time1 day 15 minutes
Course: salads, vegetarian dishes
Cuisine: American
Keyword: cucumber salad
Servings: 8
Calories: 37kcal


  • 1 seedless European cucumber
  • 1 medium white onion


  • 1 tsp dill
  • 1/2 cup white vinegar
  • 2 cups water
  • 1 tbsp 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.


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