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
Servings 6 servings
Calories 26kcal
Equipment
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. Alternatively, whisk the ingredients together in a bowl.
- Pour liquid over cucumbers. Seal and shake gently to coat. Refrigerate for 3 hours.
- Serve sprinkled with fresh dill.
Notes
You can use a sugar substitute.
Nutrition
Calories: 26kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 196mg | Potassium: 92mg | Fiber: 1g | Sugar: 5g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg