Cucumber Salad

Ingredients

• 1.25 pounds cucumber – thinly sliced
• 1.5 tsp kosher salt – for salting
• 0.5 cup white vinegar
• 0.25 cup water
• 0.25 cup granulated sugar
• 0.5 tsp black pepper – freshly ground
• 3 ounces yellow onion – thinly sliced
• 0.25 cup fresh dill – finely chopped

Instructions

1. Toss the thinly sliced cucumbers with the kosher salt in a colander set over a bowl; let drain 20–30 minutes until a small puddle forms and the slices are pliable.
2. In a large bowl, whisk the white vinegar, water, and granulated sugar until the sugar dissolves; whisk in the black pepper, then stir in the thinly sliced yellow onion and chopped dill.
3. Shake off any liquid from the drained slices, gently squeeze by handfuls to expel excess moisture, and pat dry with paper towels.
4. Add the drained slices to the bowl and toss until evenly coated; cover and chill 20–30 minutes until glossy and lightly translucent at the edges.
5. Taste and adjust seasoning to preference, then serve cold.