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Sweet-and-Sour Cucumbers With Fresh Dill

Sweet-and-Sour Cucumbers With Fresh Dill

From Bon Appétit


Though the recipe calls for English hothouse cucumbers, I swapped in the smaller Persian cucumbers, which still tasted very good. Slice the cucumbers very thin with a mandoline if you have one or a sharp chef's knife, which is what I used.

Sweet-and-Sour Cucumbers With Fresh Dill


  1. 2 English hothouse cucumbers (1 1/2 pounds total), unpeeled, very thinly sliced
    1 tablespoon coarse kosher salt
    120 ml distilled white vinegar
    14 grams finely chopped fresh dill
    3 tablespoons sugar
    1/2 teaspoon freshly ground black pepper


  1. Place the cucumber slices in the colander. Sprinkle with the salt; toss to coat. Let stand 15 minutes, stirring occasionally.
  2. Meanwhile, for the dressing, stir the vinegar, dill, sugar, and pepper in a large bowl until the sugar is dissolved.
  3. Drain the cucumbers well; pat dry. Add the cucumbers to the dressing, and stir to blend.
  4. Refrigerate at least 15 minutes and up to 2 hours; serve cold.

Makes 6 to 8 servings.

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