Ingredients

The following ingredients have 6 Servings
  • ½ cup white vinegar
  • ¼ cup water
  • ¼ cup honey
  • 1 ½ teaspoons kosher salt
  • ¼ teaspoon black pepper
  • 1 tablespoon chopped dill
  • 1 pound English cucumber (cut into ⅛-inch thick slices)
  • 1 cup red onion (cut into ⅛-inch thick slices)

Instruction

  • Make Vinegar Dressing - In a medium bowl, whisk together vinegar, water, honey, salt, and black pepper until salt is dissolved, some larger grains may remain.
  • Slice Vegetables - Cut the cucumbers and red onion into ⅛-inch thick slices.
  • Mix Vegetables & Dressing - Add the sliced onions and cucumbers to the vinegar mixture, stir to combine.
  • Chill Salad - Cover the bowl and refrigerate for 60 minutes, stirring halfway through. The salad can be refrigerated and stored in an airtight container for up to 5 days.
  • Drain & Season - Right before serving, drain the vegetables. Taste and season with more salt and pepper as desired.
  • Garnish with Dill & Serve - Stir in the fresh dill, then transfer to a serving bowl.