Preparation Time: 5 minutes
Cook Time: n. a.
The art of pickling vegetables was popular in the 'good old days' and then dwindled over time. Today, pickling has become popular once more and is showing up more frequently in vegetable dishes and various salads. This simple recipe features fresh hothouse cucumber and onion pickled with cider vinegar and accented with the zing of fresh dill. Serve as a side dish with traditional Hungarian or other central European meals, or serve as a side salad with any meal of your choice. This salad makes a great healthy and simple snack, too.
- 1 large hothouse cucumber, thinly sliced
- 3 small onions, thinly sliced
- 5 - 6 tbsp. cider vinegar
- 2 - 3 tbsp. chopped fresh dill
- Kosher salt
- Freshly ground black pepper
In a large mixing bowl, combine the cucumber and onion slices. Season with salt and pepper and toss until thoroughly combined. Leave the mixture to stand in a cool place for 5 - 10 minutes.
Add the cider vinegar, 2 - 3 tbsp. water and the dill to the cucumber and onion mixture. Toss all the ingredients together until well-combined, then chill in the refrigerator for a few hours, or until ready to serve.