Name: Cucumber Pickle Salad
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 2 to 4 servings
Ingredients: 1/4 cup sliced red onion; 2 tablespoons red wine vinegar; 2 medium English cucumbers, peeled and cut into rounds 1/4 to 1/2 inch thick; 2 tablespoons extra-virgin olive oil; 1 tablespoon apple cider vinegar; 1 large pickle, diced, plus 1 tablespoon pickle juice; 1 teaspoon garlic powder; 1 teaspoon dried dill or dill seed (see Cook's Note); Kosher salt and freshly ground black pepper

Directions

Put the onion and red wine vinegar in a small pot, bring to a simmer and simmer for about 3 minutes. Allow to cool completely. Refrigerate until ready to use.
Arrange the cucumber rounds in pinwheels in a single layer on a serving platter. Refrigerate.
In a medium bowl, whisk together the olive oil, apple cider vinegar, pickle juice, garlic powder, dill and a pinch of salt. Refrigerate.
When ready to serve, season the cucumbers with salt and pepper. Spoon the dressing all over the cucumbers. Top with the diced pickle and pickled red onion. Serve cold.

Cook’s Note

If you don’t have dill seed or dried dill, you can use fennel seed or ground cumin.

Cucumber Pickle Salad

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