Growing up we always had freshly canned vegetables, homemade jams and plenty of homemade pickles. Cucumbers were always a staple in our refrigerator. Cucumber salads were usually on the table at dinner. My mom would soak the sliced cucumbers in a salty brine (and by salty brine I mean 1/4 cup of salt to maybe a tablespoon of water) let it sit while the rest of the dinner was being prepared, then drain and rinse them. This ensured that when she made the cucumber salad they were extra crunchy and had some of that salty flavor soaked into it. Often times she would mix whatever was in the garden, dill, fennel, onions or tomatoes adding vinegar and sometimes a bit of sugar. This Cucumber Dill Salad is a throwback to my dinner memories from home.
- Total time:
- 1/8 cup rice vinegar
- 1 tablespoon whole-grain Dijon mustard
- 1 tablespoon honey
- sea salt
- freshly ground pepper
- 1/2 red onion, thinly sliced
- one English cucumber, sliced lengthwise with a vegetable peeler
- 1 tablespoon chopped dill
- Add vinegar, Dijon mustard, honey, salt and pepper to a jar with the lid and shake well to mix.
- Add onion to the dressing and let pickle for 30 minutes.
- Stir together cucumber and dill in a bowl, drain excess water.
- Toss salad with dressing and onions just before serving.