A refreshing and tangy side dish perfect for any occasion.
Slice the cucumber thinly using a knife or mandoline slicer.
Using a mandoline slicer ensures uniform slices, which helps in even pickling.
Peel and slice the red onion into thin rings.
Soak the onion slices in cold water for a few minutes to reduce their sharpness.
Place the cucumber and onion slices in a mixing bowl and sprinkle with salt. Let sit for 10 minutes.
Salting the vegetables draws out excess moisture, enhancing their crunch.
Rinse the salted vegetables under cold water and drain in a colander.
Ensure all the salt is rinsed off to avoid an overly salty dish.
In a separate bowl, mix the vinegar and sugar until the sugar dissolves.
Warm the vinegar slightly to help the sugar dissolve faster.
Combine the vegetables with the pickling liquid and mix well.
Ensure the vegetables are fully submerged in the pickling liquid for even flavor.
Transfer the mixture to an airtight container and refrigerate for at least 2 hours.
For the best flavor, let the pickles sit overnight in the refrigerator.
Garnish with fresh dill before serving.
Add a sprig of dill to each serving for a fresh and aromatic touch.
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