Sweet and Sour Dilled Cucumber Salad

By Nigella Lawson

Updated April 24, 2020

Total Time
10 minutes, plus chilling
Rating
4(39)
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.

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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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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