Tangy Cucumber Salad with Dill


  • 1 1/2 pounds cucumbers (try to avoid large seeds by using small cucumbers or English hothouse cucumbers), unpeeled & very thinly sliced
  • 2 1/2 teaspoons salt (I use sea salt)
  • 1/2 cup white wine vinegar
  • 1/4 cup chopped fresh dill
  • 2 tablespoons sugar
  • Freshly ground black pepper, to taste


  1. Sprinkle salt over bowl of cucumber slices, tossing and making sure that all cucumbers are coated. Place salted cucumbers in a colander and allow to sit for 15 minutes, occasionally stirring.
  2. In a large bowl, prepare dressing by whisking together white wine vinegar, fresh dill, sugar, and pepper.
  3. Press down on cucumbers in colander to extract as much liquid as possible. Pat dry and add to bowl of dressing. Stir until coated and refrigerate for 15 minutes to 2 hours before serving .

Perfect for warm summer evenings, served chilled.


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