Ingredients:

  • 2 large English cucumbers, thinly sliced
  • ½ medium red onion, thinly sliced
  • 1 tablespoon fresh dill, chopped
  • ½ cup white vinegar
  • ¼ cup granulated sugar
  • 2 tablespoons water
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • ¼ teaspoon celery seed (optional)

Instructions:

  1. Thinly slice the cucumbers and red onion. Place them in a large bowl with the chopped dill.
  2. In a small saucepan, combine the white vinegar, sugar, water, salt, pepper, and celery seed (if using). Heat gently until sugar is dissolved, stirring constantly. Alternatively, whisk until sugar is fully dissolved.
  3. Pour the pickling brine over the cucumbers and onions in the bowl. Gently toss to coat everything evenly.
  4. Cover the bowl and refrigerate for at least 1 hour, or preferably longer (up to 4 hours), to allow the flavours to meld.
  5. Give the sweet and tangy pickled cucumber salad a final toss before serving. Drain excess liquid if desired.