Ingredients:

  • 2 large English cucumbers (approx. 700-800g / 1.5-1.75 lbs), or 3-4 regular slicing cucumbers
  • 1 medium red onion (approx. 150g / 5 oz)
  • 1 teaspoon (5g) fine sea salt, plus more to taste
  • A small handful (about 2 tablespoons) fresh dill, finely chopped (optional)
  • ½ cup (120ml) white wine vinegar or apple cider vinegar
  • ¼ cup (60ml) cold water
  • 2 tablespoons (25g) granulated sugar
  • ½ teaspoon (2.5g) black pepper, freshly ground
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Prepare the Cucumbers: Wash and trim the ends of the cucumbers. You can peel them partially, fully, or leave the skin on – your preference! Slice the cucumbers thinly into rounds. A mandoline makes this incredibly quick and uniform, but a sharp knife works a treat too. Place the sliced cucumbers in the large mixing bowl. Sprinkle with 1 teaspoon of salt, toss well to coat, and let stand for 30 minutes. This draws out excess water, preventing a watery salad.
  2. Prepare the Red Onion: While the cucumbers are salting, peel and halve the red onion. Slice the red onion as thinly as possible into half-moons. The thinner, the better for that delicate crunch!
  3. Drain the Cucumbers: After 30 minutes, you'll notice a pool of liquid in the bowl with the cucumbers. Transfer the cucumbers to a colander and rinse them briefly under cold water to remove excess salt. Gently squeeze the cucumbers to remove as much water as possible. You can use your hands or press them between layers of kitchen towel. This step is crucial for a crisp, flavourful salad. Return the squeezed cucumbers to the (cleaned) large mixing bowl. Add the sliced red onion to the bowl.
  4. Make the Dressing: In a separate small bowl or jug, combine the white wine vinegar (or apple cider vinegar), cold water, granulated sugar, black pepper, and optional red pepper flakes. Whisk vigorously until the sugar is completely dissolved. Taste and adjust sweetness/acidity if desired – a tiny bit more sugar or vinegar can make all the difference.
  5. Combine and Chill: Pour the prepared dressing over the cucumbers and red onion in the large bowl. Add the chopped fresh dill (if using). Toss everything gently until well combined. Cover the bowl or transfer the salad to an airtight container. Refrigerate for at least 1 hour, ideally 2-3 hours, to allow the flavours to meld and the salad to chill thoroughly. This is where the magic happens!
  6. Serve: Give the salad a final gentle toss before serving. Taste and adjust seasoning (salt, pepper) if needed. Serve cold.