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There are lots and lots of cucumber salads in the world of recipes. I really love the crispness of the cucumbers, the bite of the white vinegar and slight sweetness. Of course there’s dill and plenty of it. I’m pretty sure dill exists solely to be used with cucumbers.

This version is essentially the same as my all-time favorite creamy version but minus the ‘creamy’.

This cucumber salad does not have to be served just as a salad, either. It’s fantastic on top of a pulled pork sandwich. It’s also a nice change from the usual dill pickle slices (or coleslaw) you often find on a sandwich.

Lucy’s Family Owned – Natural Distilled White Vinegar, 1 Gallon (128 oz) – 5% Acidity (White Vinegar, 1 Gallon (128 fl oz.))

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5 from 1 vote

Cucumber Salad

There are lots and lots of cucumber salads in the world of recipes. I really love the crispness of the cucumbers, the bite of the vinegar and slight sweetness. Of course there’s dill and plenty of it

Course Side

Cuisine American

Keyword cucumber, salad

Prep Time 5

Cook Time 3

Total Time 3 5

Servings servings

Calories 26kcal

Ingredients

2 medium cucumbers sliced thin
⅓ cup white vinegar
⅓ cup water
2 tablespoons sugar
½ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
fresh dill weed chopped

Instructions

Place cucumber into a resealable container.
Place remaining ingredients except dill into a jar. Seal and shake until combined.
Pour liquid over cucumbers. Seal and shake gently to coat. Refrigerate for 3 hours.
Serve sprinkled with fresh dill.