Quick Pickled Cucumber Salad with Dill
Thinly sliced cucumbers marinate quickly with onions, fresh dill, and a tangy-sweet dressing. A light side for fried meat or potatoes.
- Time
- 15 min
- Serving
- 102 kcal
- Ingredients
- ≈ $0.99
- Protein
- 2 g
Ingredients
- 1 Cucumbers≈ $3.67 per kg 180 g
- 2 Dillpack 50 g ≈ $1.80 8 g
- 3 Vinegar 9% 8 ml
- 4 Sugar 4 g
- 5 Sunflower oil 5 ml
- 6 Onions≈ $1.60 per kg 25 g
- 7 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Slice cucumbers1 paper-thin and cut onions6 into fine half-moons.
Chop dill2 finely.
Mix vinegar, sugar, salt, and oil until the sugar dissolves.
Add cucumbers1, onions6, and dill2, then gently toss together.
Let sit for 10 minutes before serving—just until the cucumbers1 release a little juice.
Tips
- Why it works
- Slice the cucumbers thinly, so they marinate faster and don't turn soft. Cut the onion into half rings, so it isn't bitter and doesn't overpower the taste.
- Substitutions
- Replace the vinegar with 8 ml of lemon juice for a brighter taste, but the salad will lose some crunch. Use 5 ml of olive oil instead of sunflower oil, if you have it.
- Common mistakes
- If the cucumbers turned limp or the onion turned yellow, the dressing was added too early or the salad sat longer than 10 minutes.
- Storing and reheating
- Keep for 1 day in the fridge, stirring before serving. Don't freeze, the cucumbers will go soft.
- Serve with
- Serve with fried chicken or potatoes, when the meat has cooled but the potatoes are still hot.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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