When it comes to making cucumber salad, my gran knew what she was doing. She taught me all about making old-fashioned cucumbers and onions in vinegar. That's why I lovingly sometimes call this dish, Grandma's Best Cucumber Salad. It's made with crispy slices of cucumber and onion in a simple dill vinegar dressing!
Keyword creamy dill cucumber salad, cucumber and onion salad, cucumbers and onions in vinegar, quick cucumber salad
Prep Time 10minutes
Press Cucumbers 1hour
Total Time 1hour10minutes
1 smallred onionssliced
salt to taste
1cupwhite wine vinegarapple cider vinegar, rice vinegar, red wine vinegar or white vinegar
⅓cupsugarmore or less to taste
¼cupfresh dillchopped or mint, parsley, basil or
Creamy Dill Dressing
1cupsour cream Greek yogurt
¼ -⅓cupfresh dillminced
Prepare Cucumbers and Onions
Peel cucumbers if desired. I usually use english cucumbers so I don't have to peel them.
Slice your cucumbers in half lengthwise and using a spoon scrape the seeds and pulp from the cucumbers.
Dry your cucumbers with paper towel along the freshly scooped center.
Thinly slice your cucumber. Make each slice around ¼ of an inch thick.
Thinly slice onions.
In a strainer with a bowl underneath, toss your cucumber and onion slices with 1 tablespoon of salt. Excess water will drain into the bowl while it sits in your fridge for 1 to 3 hours.
But wait! First you must fill your biggest resealable bag with water and place it on top of your cucumbers and onions. If you only have smaller sized resealable bags, use enough of them to cover the top of your bowl and weigh down your cucumber and onions.
Once drained, Transfer cucumber and onions to medium bowl.
In a small saucepan boil water and add salt and pepper.
Remove from heat. Add sugar and vinegar and stir until dissolved.
When cool enough place sugar mixture in to the refrigerator.
When sugar mixture is cold pour it over all of the cucumber and sliced onions.
Sprinkle with chopped fresh dill.
Leave the cucumber salad to chill in the refrigerator for at least 30 minutes.
Creamy Dill Dressing
Whisk sour cream, vinegar, sugar, and dill together in medium bowl. Season with salt and pepper to taste.
Cover and refrigerate until needed. Allowing time for the flavors to come together and blend is important. You'll be glad you did this if time permits.
Add cucumbers and onion.
Toss to coat.
Serve chilled and enjoy!
Nutrition is calculated using the vinegar dressing.Expert Tips:
Bitter skin: Peel larger cucumbers with bitter skin so it doesn't add bitterness to the salad.
Eat immediately: Letting the salad sit for a bit to absorb the flavor is fine but really this salad tastes best when eaten within the first 24 hours.
Fresh herbs: Give this salad the most flavor and are more visually appealing.
Salt and press: For a less watery salad, take the time to press all the water from the cucumbers.