Quick Cucumber-Dill Salad with Pickled Red Onion

Cool cucumber and tangy pickled onion balance a rich main without another pan on the stove. A short rest lets the dill and vinegar season the cucumber.

Ingredients

• 1 large English cucumber, washed and thinly sliced
• 2 tbsp prepared pickled red onion, drained and thinly sliced
• 1 tbsp white vinegar or apple cider vinegar, plus more to taste
• 1 tbsp chopped fresh dill or 1 tsp dried dill
• Black pepper, to taste
• Sugar, a pinch if needed after tasting
• Fine salt, a pinch if needed after tasting

Instructions

1. Dress the cucumber. Combine the cucumber, drained pickled red onion, measured vinegar, dill, and pepper in a serving bowl. Toss well. Leave out the sugar and salt for now; the pickled onions already contribute seasoning.
2. Rest. Let stand for 10 minutes, then toss again.
3. Adjust and serve. Taste a cucumber slice with a little onion. Add more vinegar if it needs tang, a pinch of sugar if it is too sharp, or a pinch of salt if needed. Serve with a slotted spoon to leave excess dressing behind.

Notes

• Use already-prepared, chilled pickled onions. Store-bought onions work, or use Garlic-Pepper Refrigerator Red Onions made ahead. Making and chilling a new batch is not included in the timing.
• Pickled onions vary in acidity, sweetness, and saltiness. Start with the listed tablespoon of vinegar instead of adding extra pickle brine.
• Fresh dill gives a brighter flavor; dried dill softens during the rest.
• Serve alongside Air-Fryer Baby Potatoes with Butter and Dill and Swedish meatballs.

Storage

Refrigerate in a covered container at 40 F or below within 2 hours of preparation, or within 1 hour when the surroundings exceed 90 F. Best within 1-2 days because the cucumber softens and releases water. Do not extend the pickled onions' original storage limit by mixing them into the salad. Serve chilled; freezing is not recommended.

Attribution

Developed with AI assistance. No physical testing or precise nutrition values are claimed.