Quick Pickled Cucumber Salad with Dill and Onion Recipe
Quick pickled cucumber salad with dill and onion is a fast, refreshing side dish that reigns in Poland in summer, when jars of lightly pickled cucumbers sit on every kitchen counter. It’s crunchy, slightly sour, and fragrant with fresh dill. It’s a bit like a Greek cucumber salad, but here the brine from the cucumbers takes the place of olive oil.
This salad captures the essence of Polish summer in a bowl: crisp cucumbers, fresh dill, and the distinctive flavor of light pickle brine, all ready in just a few minutes.
Chef's tips
Choose firm, crunchy cucumbers for the best texture. Adjust the amount of sugar and brine to your taste – some batches of cucumbers are more sour or salty than others.
How to serve
Serve well-chilled alongside grilled meats, sausages, or fish. It also works wonderfully as a refreshing side for rich, fried dishes like pork chops or breaded cutlets.
Ingredients
- lightly pickled cucumbers about 5–6 medium pieces - 400 g
- onion thinly sliced into feathers - 1 piece
- fresh dill finely chopped - 0.5 bunch
- oil you can use olive oil - 2 tablespoons
- brine from lightly pickled cucumbers brine from the jar, can be replaced with water with a pinch of salt - 2 tablespoons
- sugar to balance the flavor - 0.5 teaspoons
- pepper to taste
Preparation
- Wash the lightly pickled cucumbers; if they are very salty, you can rinse them gently. Slice into thin rounds or half-moons.
- Peel the onion and slice it very thinly into feathers. If it is sharp, you can cover it with cold water for 5 minutes and then drain – it will be milder.
- Place the sliced cucumbers, onion, and chopped dill in a large bowl.
- In a small bowl, mix the oil, cucumber brine, and sugar until the sugar dissolves.
- Pour the prepared dressing over the salad and gently toss. Season with freshly ground pepper.
- Set aside for 5–10 minutes at room temperature so the flavors can meld. Serve as a side dish to lunch or grilled dishes.
Storage
Sałatkę najlepiej zjeść tego samego dnia, bo ogórki szybko miękną. Jeśli zostanie, przechowuj w lodówce w zamkniętym pojemniku do następnego dnia.
