| Ingredient | Amount | Notes |
|---|---|---|
| Cucumbers | 2 large or 3 medium | Choose firm, seedless for best texture |
| Red onion | ½ medium | Thinly sliced for bold flavor |
| Fresh dill | 2 tablespoons | Finely chopped for herbal brightness |
| White vinegar | 3 tablespoons | Adds clean, sharp acidity |
| Olive oil | 2 tablespoons | Brings smooth richness |
| Sugar | 1 teaspoon | Softens the tanginess |
| Salt | 1 teaspoon | Helps release excess moisture |
| Black pepper | ½ teaspoon | Freshly ground for gentle heat |
Step-by-Step Instructions
1. Slice the Cucumbers
Rinse well and cut into thin rounds. Keep the peel for extra crunch, or remove it for a milder texture.
2. Salt and Rest
Transfer the slices to a colander, sprinkle with salt, and allow them to sit for about 20 minutes to draw out excess liquid.
3. Rinse and Pat Dry
Lightly rinse to remove extra salt, then gently dry with paper towels.
