Crisp Cucumber Salad
Thinly slice English cucumbers and red onions, toss them in a sharp vinegar-based dressing, and let them sit for at least thirty minutes. The salt draws the moisture out of the cucumbers, turning the dressing into a tangy, drinkable brine while the vegetable retains its crunch.
Control the moisture before you start
Excess water is the enemy of this salad. Slice your cucumbers thin, but skip the mandoline if you want a bit of structural bite to your slices.
- Chef's knife
- Large mixing bowl
- Colander
What goes in.
- 2 largeEnglish cucumbers, sliced into 1/8-inch rounds
- 1/2red onion, shaved into paper-thin strips
- 1/3 cupapple cider vinegar
- 2 tbspgranulated sugar
- 1 tspkosher salt
- 1/4 cupfresh dill, roughly chopped
- 1/2 tspcracked black pepper
Purging the liquid
Toss the sliced cucumbers and onions with salt in a colander and let them stand over a bowl for twenty minutes before dressing. This removes the surface water that would otherwise dilute your vinaigrette.
The method.
Purge the vegetables
Place the sliced cucumbers and onions in a colander, sprinkle with salt, and toss. Set this over a bowl for 20 minutes to drain.
Prepare the dressing
Whisk the vinegar, sugar, and black pepper in a large bowl until the sugar dissolves completely.
Combine
Pat the drained cucumbers dry with a clean towel. Add them to the dressing, fold in the fresh dill, and toss to coat.
Marinate
Cover and refrigerate for 25 minutes. Serve cold.
Other turns to take.
Creamy Version
Whisk 1/4 cup of sour cream into the vinegar mixture for a heavier, coating-style dressing.
Spicy Version
Add one thinly sliced serrano pepper to the mix for a heat that cuts through the vinegar.
When it doesn't go to plan.
Use English or Persian cucumbers; their skins are thin and they have fewer seeds, which keeps the salad from turning mushy.
If you find the raw onion flavor too aggressive, soak the slices in ice water for ten minutes before adding them to the bowl.
Do not let the salad sit for more than four hours, or the cucumbers will lose their signature crispness.
The ones that keep coming up.
Can I use white vinegar?
You can, but it is sharper and lacks the slight sweetness of apple cider vinegar. If you use white, add an extra teaspoon of sugar to balance it.
Why do my cucumbers get soft?
The salt in the dressing is doing its job. If you want them crunchy, serve the salad as soon as the marination time is up.
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