This refreshing salad is a summer standard in both of our families. My side calls it Gurkensalat, German for cucumber salad. To this day, my mother serves it alongside everything from salmon to burgers. Our version is based on her recipe; it’s tweaked for simplicity and adds a pop of fresh dill from our garden.
- Yield: 6 to 10 Servings
- 2 large thin cucumbers, English if possible (about 1½–2 pounds)*
- 1 small white onion
- 2 tablespoons chopped fresh dill
- ½ cup white vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- Wash the cucumbers and slice them as thinly as possible. Halve the onion and thinly slice it crosswise into half-moon shapes. In a sealable container, combine the cucumbers, onions, and dill.
- In a small bowl, mix together the white vinegar, sugar, kosher salt, and black pepper. Pour the vinegar dressing over the vegetables. Mix everything together using your hands to ensure even coverage of the dressing over the vegetables. Cover and refrigerate for at least 1 hour, then stir well again to mix the dressing evenly throughout. Serve using a slotted spoon.