When you're in need of something crisp and refreshing alongside whatever you're serving — be it grilled shrimp or a roast chicken — let this be your go-to dish. Quick-pickled cucumbers and plenty of dill join forces in a classic salad that's tangy and bright.
It's a recipe that requires very little of you, aside from a bit of slicing and chopping, and since it gets better with a night's rest it's a make-ahead dream. So there's really no reason not to add it to your repertoire.
Salt & Vinegar Cucumbers: Watch the Video
Quick-Pickled Cucumbers That Get Better with Age
The salad is essentially just a big ol' bowl of quick-pickled cucumbers, which is exactly why it's so tasty. There are so many mains — like burgers, steak, fish, chicken, and even crispy tofu — that could use the bright, vinegary kick that it brings.
While the salad comes together fast, the secret to making it special is to let it sit so the ingredients can mingle and soak into the cucumber slices. If all you have is 30 minutes, that will be enough time; if you can let it sit overnight, that's even better. That quality makes this salad a solid make-ahead solution for potlucks and barbecues. Assemble it the night before and it will be perfect when it's finally time to eat.
Salt and Vinegar Cucumbers
Serves 4 to 6 as a side dish
white wine vinegar
1 1/4 teaspoons
flaky sea salt, plus more as needed
Freshly ground black pepper
cucumbers (about 4 medium)
chopped fresh dill
Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine.
Slice the cucumbers into thin 1/8-inch-thick rounds. Place them in the bowl, add the dill, and toss to combine. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to come together. Taste and season with more salt and pepper as needed before serving.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.