Pickled Cucumber Salad

    25 mins

    Cool, delicious cucumber salad. For a pretty salad, peel only half of each cucumber, leaving strips of skin on each.

    990 people made this

    Serves: 4 

    • cucumbers, thinly sliced
    • 1 small white onion, thinly sliced
    • 235 ml white vinegar
    • 120 ml water
    • 150 g white sugar
    • 3 g dried dill, or to taste

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

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    Reviews in English (896)


    I was looking for a recipe similar to my great aunt's "cucumber pickles" and this came pretty close. I made it for Memorial Day and my family really enjoyed it. One tip: You really need to salt the cucumbers before making the rest of the recipe to draw out excess water. I don't salt ANYTHING but I won't skip this step with this recipe. For all of the reviewers who ended up with too much liquid, I think this is why. I used 2 english cucumbers, sliced them thin and then sprinkled one tablespoon salt over them and covered with plastic wrap for 2 hours. This will sweat out excess liquid that can be poured off before proceeding with the recipe. It is absolutely unnecessary to boil anything -just pour everything over the cukes after salting and let set in fridge overnight. I also reduced the sugar to 1/3 cup. Wonderful!  -  03 Jun 2008  (Review from Allrecipes US | Canada)


    This recipe was OK. Really this recipe comes down to a couple of things. The amount of cucumbers that you use and your taste. For those who like a little bite,you'll have to use more vinegar,for those who don't,use more sugar. I actually had to double both. I found that if you add the DILL into the water,vinegar,sugar mixture when on the stove, it has a better taste and mixes better. Also, adding salt and pepper to the cucumbers and onions BEFORE the mixture is a MUST. That small change makes a world of difference to the taste.  -  12 Aug 2007  (Review from Allrecipes US | Canada)


    HELPFUL TIPS AFTER MAKING THIS SEVERAL TIMES: These tips are just a reminder for my old age what I did after so many test trials. The person who recommended using an english cucumber hit the key!! We wondered what was different about our recipe than the person we were trying to copy and that was it!! BUT... normal cucumbers also taste great, I just could tell a difference. Then the person who said for 1 cucumber, 1/2C white vinegar, 1/4C sugar, 1/4C water, sprinkle salt lightly after you've sliced them, and then 1/2t dill got it right! With 4 large cucumbers,, I'd definitely double the liquids or there would not be enough liquid to soak this all up. I always omit the onions! I think you have to kind of know what you're about to make to really appreciate this recipe b/c before I had this... this would have tasted and looked gross on paper. I knew what I was looking for, so there were no surprises. It's our favorite! ...or at least my husband's. It's my favorite just b/c he thinks I'm the best now that I can make his mom's "secret" cucumber dish His mom also does the salt with a T in Tupperware for 2-3 hrs, rinse the 2/3C+ of water you'll have left, and then continue with recipe. Also better to marinate overnight.  -  29 Apr 2008  (Review from Allrecipes US | Canada)