Cucumber Salad

Picnics and Memorial day are almost synonymous.  This year bring something different that is really delicious. It's simple, cool and the dill is just a delicious accompaniment to the crunch of the cucumber.


Swedish Cucumber Salad.


1/2 cup cider or white wine vinegar

2 tablespoons water

1/2 teaspoon salt

3 tablespoons sugar

1 tablespoon fresh dill, chopped

1 1/2 teaspoons salt

3 medium-sized cucumbers, thinly sliced. (Use a mandolin to get nice even slices.)


Place the cucumbers in a colander and sprinkle with salt. Using your hands, toss to combine with the cucumbers and allow to stand one hour. The salt draws moisture out of the cucumbers so the final dish isn't watery and the cucumbers can remain crunchier in the dressing.

Make the dressing by combining vinegar, water, salt, sugar, and dill. Pour the dressing over the sliced cucumbers, cover with plastic wrap, and let stand for at least 3 hours.

This is a great dish to bring instead of cole slaw and you don't have to worry about the dish getting too warm sitting outside.  Serve in the true Scandinavian style, in the marinating dressing.

Variations to this dish can make it seem new and different every time.

  • ¼ Thinly sliced sweet onion, like a Vidalia, would work well.
  • You could use thinly sliced ginger and that would provide a tiny bit of heat to the dish.
  • Shredded carrots or in ribbons would be good to add with the cucumbers to marinate. Carrots and dill are happy companions because they are in the same botanical family.