Cucumber Salad

Cucumber Salad Recipe

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Baby Kato


A lovely, subtly flavored cucumber salad that is faintly reminiscent of dill pickles.

How could you not like this. Light and refreshing, just perfect for the hot summer days to come.


★★★★★ 1 vote

4 - 6 (depending on size of portion)
6 Hr 15 Min
No-Cook or Other


  • ·
    1 large cucumber, seedless,
  • ·
    1/2 tbsp sea salt
  • ·
    2 1/2 tbsp vinegar, champagne, pear or white wine
  • ·
    1/8 cup water
  • ·
    1 tsp sugar
  • ·
    1/2 garlic clove, finely minced
  • ·
    1/2 tsp dill seed
  • ·
    dash of freshly ground black pepper, garnish, optional
  • ·
    1/2 tsp chopped dill fronds, garnish, optional

How to Make Cucumber Salad


  1. Wash and dry the cucumber, then score it lengthwise with a fork; now slice it ultra thin.

    Place the thinly sliced cucumbers in a bowl with the salt and leave it for 1 hour.
  2. Bring vinegar and water to boil in a small pot, then add the sugar, garlic and dill seed, stirring until all the sugar is dissolved. Set aside to cool until required.
  3. Next, rinse the cucumber in cold water and drain well; make sure to squeeze out all the excess water. (This is easiest done in a colander).
  4. In a bowl combine the cucumbers with the dressing and let sit, in the fridge for at least 1 - 6 hours before serving.

    When ready to serve, garnish with a dash of fresh ground pepper and the chopped dill fronds.

Printable Recipe Card

About Cucumber Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Hungarian

Show 2 Comments & Reviews

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