Made with three kinds of vinegar, this dill cucumber salad is deliciously tangy and pairs nicely with all of your favorite barbecue mains.
Course Salad, Side Dish
Cuisine American
Keyword cucumber
Prep Time 15 minutesminutes
Chill Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 8
Calories 16kcal
Ingredients
1poundcucumbers (like English cucumbers, cocktail cucumbers, and garden cucumbers), sliced into ¼ inch rounds
½red onion, peeled and thinly sliced
2teaspoonskosher salt
2teaspoonsgranulated sugar
2teaspoonsred wine vinegar
2teaspoonswhite balsamic vinegar
2teaspoonscider vinegar
½cupwater
¼cupfresh dill leaves, chopped
Instructions
Combine the sliced cucumbers in a colander set inside a medium size bowl and sprinkle with the salt and sugar. Place in the refridgerator for about 1 hour.
Drain the cucumbers. Add the onion, vinegars, water and dill.
Serve or refrigerate. The cucumbers will become more pickled as they sit.