Ingredients
- 2 English hothouse cucumbers
- 1/2 tablespoon coarse kosher salt
- 1/4 cup white vinegar
- 1/4 cup finely chopped fresh dill
- 1 1/2 tablespoons sugar
- 1/2 teaspoon freshly ground black pepper
- 1/2 red onion
Instructions
- Cut the cucumbers in half lengthwise and scoop out the seeds with a spoon and discard the seeds.
- Slice the cucumbers at an angle and sprinkle the cucumbers with salt in a large bowl.
- Let sit for 15 minutes.
- In a large bowl add the vinegar, dill, sugar and black pepper and stir well.
- Cut the red onion into thin slices and add it to the bowl with the dressing.
- Drain the cucumbers, pat them dry and add them into the bowl with the onions and dressing.
- Toss the salad and let it refrigerate at least 30 minutes before serving.
Nutrition
Serving: 1/4 recipe | Calories: 56kcal | Carbohydrates: 13.2g | Protein: 0.5g | Fat: 0.3g | Saturated Fat: 0.1g | Sodium: 883mg | Fiber: 1.5g | Sugar: 7.7g
