Sweet and Sour Dilled Cucumber Salad

By Nigella Lawson

Total Time
10 minutes, plus chilling
Rating
4(39)
Notes
Read community notes

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.

Featured in: Cucumber-Cool for the Heat Ahead

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Ingredients

Yield:4 servings
  • 2medium or 1½ large seedless cucumbers
  • 2tablespoons sugar
  • ¼cup white wine vinegar
  • 1teaspoon salt, or as needed
  • ¼cup finely chopped dill
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

50 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 1 gram protein; 400 milligrams sodium

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.

Ratings

4 out of 5
39 user ratings
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Cooking Notes

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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