Equipment
Ingredients
Main
- 3 cucumber, fresh
- 15 g granulated sugar
- 2 g fine sea salt
- 60 ml white vinegar
- 6 g fresh dill, chopped
- 1 g white pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 52 kcal
- Protein
- 2 g
- Carbohydrates
- 12 g
- Fat
- 0 g
- Fiber
- 1 g
- Sugar
- 8 g
- Sodium
- 200 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 342 mg
- Calcium
- 41 mg
- Iron
- 0.8 mg
- Magnesium
- 30 mg
- Phosphorus
- 56 mg
- Zinc
- 0.5 mg
- Vitamin A
- 17 mcg
- Vitamin C
- 8 mg
- Vitamin E
- 0.1 mg
- Vitamin K
- 37 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.07 mg
- Niacin
- 0.3 mg
- Folate
- 18 mcg
- Water
- 216 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Remove the skin from the cucumbers using a peeler.
Cut the peeled cucumbers in half lengthwise.
Remove the seeds from the center of each cucumber half using a melon ball cutter or a small spoon.
Slice the cucumber halves crosswise into thin half-moon shapes.
Place the cucumber slices into a mixing bowl.
Add the sugar, salt, white vinegar, chopped dill, and pepper to the cucumbers.
Toss the ingredients thoroughly until the cucumbers are evenly coated and the sugar has dissolved.
Serve the salad immediately at room temperature.
Chef's Notes
- For the crispiest cucumber salad, select firm, unwaxed cucumbers. English or Persian cucumbers are excellent choices as they have fewer seeds and a thinner skin, often eliminating the need for peeling.
- Don't over-mix the salad once the dressing is added, especially if you're not serving immediately. Over-stirring can bruise the cucumbers and make them release excess water, leading to a watery salad.
- The salt in the dressing will draw out some moisture from the cucumbers. If you prefer a less watery salad, you can lightly salt the sliced cucumbers and let them sit for 10-15 minutes, then gently squeeze out excess liquid before adding the dressing.
- Fresh dill is key to the bright flavor. If using dried dill, use about 1/3 the amount of fresh dill called for, and be aware the flavor will be less vibrant.
- This salad is best served fresh, but can be made up to an hour ahead. If making ahead, consider keeping the dill separate and tossing it in just before serving to maintain its fresh aroma and vibrant green color.
Storage
Refrigerator: 2 days — Cucumbers will release more liquid the longer they sit.
Troubleshooting
Salad is too watery
Cause: Cucumbers released excess internal moisture after being salted.
Fix: Drain the excess liquid from the bottom of the bowl before plating.
Prevention: Slice and dress the salad immediately before serving, or salt the cucumbers and let them drain in a colander for 20 minutes before adding the other ingredients.
Cultural Context
While this specific recipe for cucumber and dill salad is simple and versatile, variations of marinated cucumber salads are found across many European cuisines, particularly in Eastern and Central Europe. These salads often served as a refreshing accompaniment to hearty meals, balancing rich flavors with a bright, acidic counterpoint.
