Recipe courtesy of Alex Guarnaschelli

Cucumber Pickle Salad

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  • Level: Easy
  • Total: 20 min
  • Active: 15 min
  • Yield: 2 to 4 servings
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  1. 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.
  2. Arrange the cucumber rounds in pinwheels in a single layer on a serving platter. Refrigerate.
  3. In a medium bowl, whisk together the olive oil, apple cider vinegar, pickle juice, garlic powder, dill and a pinch of salt. Refrigerate.
  4. 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.

Katie Lee Biegel

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