Cucumber Dill Salad

• Vegan
• Gluten free

• Produce

  • 1 tsp Dill
  • 1 European cucumber, seedless
  • 1 White onion, medium

• Baking & Spices

  • 1 tbsp Kosher salt
  • 1/4 tsp Pepper
  • 1/4 cup Sugar

• Oils & Vinegars

  • 1/2 cup White vinegar

• Liquids

  • 2 cups Water

Found on bakeatmidnite.com

Description

Ingredients

• 1 seedless European cucumber
• 1 medium white onion
• Brine:
• 1 tsp dill
• ½ cup white vinegar
• 2 cups water
• 1 tbs kosher salt
• ¼ tsp pepper
• ¼ cup sugar

Directions

• Using a mandoline (preferred) or a knife, cut cucumber into very thin slices.
• Slice onion slightly thicker–maybe 1/16-inch. Cut round onion slices in half and separate.
• Mix brine ingredients stirring until sugar and salt are dissolved.
• Place cucumbers and onions in a non-reactive (ceramic, glass or stainless steel) large bowl.
• Pour brine over cucumber mixture and stir to make sure it is immersed in the brine.
• Cover and refrigerate at least 24 hours.