Crunchy Dill Cucumber Salad

A little trick I learned in culinary school for how to keep cucumbers crunchy…

I love a good cucumber salad but sometimes they end up super watery and the cucumbers become so soft!

 I’m here to help. Here’s what you do:

1. Leave a little skin on the cucumbers (I peel every other strip of skin, rotating around), cut them in half lengthwise and chop them into 1/4 inch slices. 

2. Place them in a colander in the sink and toss with 2 tsp kosher salt. 

3. Fill a gallon ziploc bag with water and place on top of the cucumbers to press out the water.

4. Let sit for 1-3 hours so the moisture can be drawn out by the salt. Toss a little bit to get off remaining salt and water, then use them to make your salad. Easy!

Crunchy Dill Cucumber Salad
Serves 4
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  1. 2 large english cucumbers, ends trimmed
  2. 2 tsp kosher salt
  3. 1/2 small red onion
  4. 4 Tbsp cider vinegar
  5. 1 tsp honey
  6. 1 tsp dill seeds
  7. pinch red pepper flaked
  1. Peel cucumbers leaving alternating strips of skin, cut in half and then into 1/4 inch pieces.
  2. Place large colander in sink and fill with cucumbers.
  3. Toss cucumbers with kosher salt.
  4. Fill a large ziploc bag with water and place on top of cucumbers in colander. Let rest for 1-3 hours to release moisture from cucumbers.
  5. In a medium-large bowl whisk together honey and cider vinegar. Add in dill seeds and red pepper flakes. Let rest while cucumbers are doing their thing.
  6. After 1-3 hours of cucumbers releasing their moisture toss, toss them gently in the colander and then add to dressing. Add onions and stir to combine.
  7. Let sit in fridge for 30 mins to an hour before serving cold.
  8. Enjoy!
The Sea Salt
Crunchy Dill Cucumber SaladCrunchy Dill Cucumber SaladCrunchy Dill Cucumber Salad

Crunchy Dill Cucumber Salad