Dill-Pickled Cucumber and Red Onion Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Crisp cucumbers and red onions pickled in a bright dill-spiked brine for a refreshing, tangy accompaniment. This polish-inspired salads (vegetarian) ready in about 10 minutes pairs thinly sliced red onion, white wine vinegar, water into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 50 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and thinly sliced cucumber
• 1/2, thinly sliced red onion
• 1/4 cup white wine vinegar
• 1/4 cup water
• 2 tbsp sugar
• 1 tsp dill seeds
• 1/2 tsp salt
• 2 tbsp, chopped fresh dill

Instructions

1. Step 1: In a small saucepan, combine white wine vinegar, water, sugar, dill seeds, and salt. Bring to a simmer over medium heat, stirring until sugar and salt dissolve, then remove from heat.
2. Step 2: Place sliced cucumbers and red onion in a medium bowl. Pour hot brine over vegetables, stirring to coat. Let sit at room temperature for 30 minutes.
3. Step 3: Stir in chopped fresh dill, transfer to a serving bowl, cover, and refrigerate for at least 1 hour before serving to allow flavors to meld.