Sweet and Sour Dilled Cucumber Salad

By Nigella Lawson

Updated April 23, 2020

Total Time
10 minutes, plus chilling
Rating
4(42)
Comments
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This salad couldn’t be easier. Simply slice the peeled cucumber as finely as you can and macerate it in sugar, vinegar, salt and chopped dill. This makes quite a lot of liquid as it sits in the refrigerator, but it’s meant to.

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Ingredients

Yield:4 servings

  • 2 medium or 1 ½ large seedless cucumbers

  • 2 tablespoons sugar

  • ¼ cup white wine vinegar

  • 1 teaspoon salt, or as needed

  • ¼ cup finely chopped dill

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

12 grams carbs; 50 calories; 1 gram fiber; 400 milligrams sodium; 1 gram protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel and finely slice cucumbers into wafer-thin circles. Place in a large bowl.

  2. Step 2

    In a small bowl, whisk together sugar, vinegar and salt. Pour over cucumbers, and turn them well to mix. Add dill, mix again and adjust salt to taste. Spread in a shallow serving dish. Cover with plastic wrap, and refrigerate until chilled, up to 4 hours.

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Ratings

4 out of 5
42 user ratings
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Comments

Jill of all trades

One can substitute cilantro for the dill and get a totally different riff on this salad. It would go great with a bowl of red, or fish tacos or what have you.

Jill of all trades

One can substitute cilantro for the dill and get a totally different riff on this salad. It would go great with a bowl of red, or fish tacos or what have you.

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