Quick Cucumber and Red-Onion Pickled Salad

This salad is best when served very cold.

  • Servings: 4

Photography: Amy Neusinger

Source: Martha Stewart Living, August 2001


  • 1 large red onion, peeled and very thinly sliced
  • 2 large cucumbers, peeled if waxed, cut into 1/4-inch-thick slices
  • Coarse salt and freshly ground pepper
  • 3 tablespoons rice-wine vinegar
  • 1/4 cup loosely packed fresh dill, picked from thick stems, or more to taste


  1. Place sliced onion and cucumbers in a serving bowl. Season with salt and pepper, and sprinkle with rice-wine vinegar. Toss to combine, and transfer to refrigerator to chill, about 30 minutes.

  2. Just before serving, scatter dill over salad, and toss well.


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