About the Recipe
This is a quick and easy recipe for dill cucumber salad. Cucumbers and onions are salted for a short period to remove excess moisture before being rinsed and combined with the remaining ingredients. The use of Pantry Works Dill Sauce make finishing this salad quick and easy. There is no need to wait for the herbs to bloom or meld together as they have already done so when the sauce was made.
Adjust the amount of sauce, vinegar, and the variety of vegetables to your taste. As always please let us know what you create!
Ingredients
6 medium cucumbers
1 medium onion (red or white)
2 Tbsp Salt
2 cups cherry tomatoes, halved
1 Tbsp Pantry Works Dill Sauce (to taste)
1 Tbsp vinegar (distilled or white wine)
Preparation
Step 1
Peel cucumbers, remove seeds from larger cucumbers, quarter and slice into 1/4" slices. Peel onion cut in half, then cut in half horizontally, and thinly slice.
Step 2
In a medium bowl combine cucumbers, onion and salt. Allow to marinate for at least 20 minutes to 1 hour. Drain into colinedar and rinse mixture. Rinse and dry bowl before returning mixture to it.
Step 3
Combine remaining ingredients with cucumber mixture. Mix well. Adjust dill sauce and vinegar to taste. Chill until ready to serve.
Step 4
Serve chilled.