Perfect for those sweltering summer days, this cucumber salad recipe with vinegar is your go-to for a quick, refreshing side dish. Packed with crisp cucumbers and a tangy vinegar dressing, it’s a foolproof way to beat the heat.
Why This Recipe Works
- The combination of crisp cucumbers and tangy vinegar creates a refreshing flavor profile that’s hard to resist.
- It’s incredibly easy to make, requiring just a few simple ingredients and minimal prep time.
- This salad is versatile, serving as a perfect side dish for barbecues, picnics, or any summer meal.
- The vinegar not only adds flavor but also helps to preserve the cucumbers, making the salad last longer in the fridge.
- It’s a healthy, low-calorie option that doesn’t skimp on taste.
Ingredients
- 2 large cucumbers, thinly sliced
- 1/2 cup white vinegar
- 1/4 cup water
- 2 tbsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 red onion, thinly sliced
- 2 tbsp fresh dill, chopped
Equipment Needed
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Sharp knife
- Cutting board
Instructions
Step 1: Prepare the Cucumbers
Start by washing the cucumbers thoroughly under cold water. Using a sharp knife, slice them as thinly as possible for the best texture. If you prefer, you can peel the cucumbers, but leaving the skin on adds a nice color and extra nutrients.
Step 2: Make the Vinegar Dressing
In a large mixing bowl, whisk together the white vinegar, water, sugar, salt, and black pepper until the sugar and salt are completely dissolved. This creates a perfectly balanced dressing that’s tangy, sweet, and savory all at once.
Step 3: Combine the Ingredients
Add the sliced cucumbers and red onion to the bowl with the vinegar dressing. Gently toss to ensure every slice is coated. This is where the magic happens, as the cucumbers start to absorb the flavors of the dressing.
Step 4: Add the Final Touches
Sprinkle the chopped fresh dill over the salad and give it one final gentle toss. The dill adds a burst of freshness that complements the tangy vinegar perfectly.
Step 5: Chill Before Serving
For the best flavor, cover the bowl and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld together beautifully.
Tips and Tricks
For an extra crunch, consider adding some thinly sliced radishes or bell peppers to the salad. If you’re not a fan of dill, parsley or cilantro can be great substitutes. To make the salad ahead of time, prepare the dressing and slice the cucumbers, but wait to combine them until just before serving to maintain the cucumbers’ crispness. For a sweeter version, increase the sugar to 3 tbsp. If you’re watching your sodium intake, you can reduce the salt to 1/2 tsp without sacrificing flavor.
Recipe Variations
- Asian-Inspired: Add a tablespoon of soy sauce and a teaspoon of sesame oil to the dressing, and garnish with sesame seeds.
- Spicy Kick: Include a thinly sliced jalapeño or a dash of red pepper flakes for some heat.
- Creamy Version: Stir in a couple of tablespoons of Greek yogurt or sour cream for a richer texture.
- Herb Garden: Mix in other fresh herbs like mint or basil for a different flavor profile.
- Fruit Twist: Add some thinly sliced apples or pears for a sweet and tangy contrast.
Frequently Asked Questions
Can I use apple cider vinegar instead of white vinegar?
Absolutely! Apple cider vinegar will give the salad a slightly sweeter, fruitier flavor. It’s a great substitute if that’s what you have on hand or prefer.
How long can I store this salad in the fridge?
This cucumber salad will keep well in the refrigerator for up to 3 days. Just make sure it’s covered tightly to maintain freshness.
Can I make this salad without sugar?
Yes, you can omit the sugar or substitute it with a sugar alternative like honey or agave syrup for a different taste profile.
Summary
This cucumber salad with vinegar is a simple, refreshing dish that’s perfect for summer. With its crisp texture and tangy flavor, it’s sure to be a hit at any gathering.
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