Key Ingredients in Cucumber Salad
- Cucumbers. Thin-skinned English cucumbers don’t need to be peeled or seeded.
- Onion. Red onion adds color and loads of flavor.
- Vinegar. Marinate the pickles in apple cider, white wine, or distilled vinegar — or try another variety you like!
- Sugar. Granulated sugar balances out the bite of the vinegar and onion.
- Dill. Optional dill adds herby freshness to the salad.
How to Make Cucumber Salad
- Slice the vegetables. Thinly slice red onion and cucumber. You can do this by hand or with a mandoline.
- Salt the cucumbers. Sprinkle the cucumbers with kosher salt and let sit for about 20 minutes to leech excess water and concentrate the cucumber flavor.
- Assemble the salad. Toss the cucumbers and red onion with vinegar and sugar. Add fresh dill, if using.
Helpful Swaps
- Swap honey or agave syrup for granulated sugar.
- Use 2 shallots in place of the red onion.
- Add fresh mint, parsley, or chives in place of dill.
- Substitute any vinegar you like — rice vinegar or an infused vinegar would be delicious.
Storage and Make-Ahead Tips
The cucumber salad can be made and refrigerated in an airtight container up to 1 day ahead. Leftovers can be refrigerated in an airtight container for up to 3 days. They will become more pickled over time.
