I was trying to think of a way to title this recipe, because I couldn't think of a good descriptor that actually did this recipe justice, because I've tasted many cucumber salads with dill that were just meh, and I didn't mind eating them but I didn't crave them. And then comes this cucumber salad.
I could eat this by the gallon, as could my family. It is my favorite type of cucumber salad, followed very closely by Korean cucumber salad, with just the right amount of sweet, salty, and sour, enough that it has a good amount of flavor but doesn't have a strong vinegary taste (with that being the predominant taste) as most of the dilly cucumber salads I've tasted have. I've made this both with lemon juice and vinegar and it is great both ways.
While with most recipes I say you can use either fresh or dried herbs, I really wouldn't make this with dry dill. I mean you can, but it won't be nearly as good.
This recipe is gluten free, vegan, and allergy friendly, and with a tweak can be paleo as well (just choose a different sweetener) and is very easy to make.
Highly, highly recommended. It is even tastier than it looks.
A note about the amount of cucumbers. Since everyone's cucumbers are different sizes, it's hard to say exactly how many cucumbers. This recipe needs enough cucumbers that when sliced the cut cucumbers come close to filling a 32 oz/1 liter container.
1/2 large onion
7 medium cucumbers (approximately)
6 tablespoons (1/4 + 1/8 cup) white or apple cider vinegar or lemon juice (or to taste)
6 tablespoons (1/4 +1/8 cup) sugar
1 1/2 teaspoons salt (or to taste)
1/4 cup non-strongly flavored oil (such as sunflower, canola, soy, corn, etc...)
1/4 cup (packed) fresh dill
1. Cut your onion into thin crescents.
2. Slice your cucumbers into thin slices. (It doesn't need to be super thin because they will get thinner once marinated.)
3. Add the rest of the ingredients other than the dill and mix well. You might need to use a larger container for this if you measured it out in a 32 oz/1 liter container.
4. Chop up your dill and mix in.
5. Let sit for at least 30 minutes. This allows the sharpness of the onion to go away, and allows the flavors to meld better.
6. Serve right away or later. Tastes even better as leftovers.
What is your favorite way to eat cucumbers? Do you have a favorite cucumber salad style? How would you label this recipe? Does this look like a recipe you'd try?
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