Champagne vinegar is a little sweeter and fruitier than conventional white wine vinegar, so I used that instead.
The cucumbers keep their refreshing, fresh character since the vinegar is not heated and the combination is not hot water-processed like canning. Even the following day and the next, they are still sharp.
If you’re afraid of dill’s distinct grassy, anise-like flavor, don’t worry; it’s not overbearing in these pickles. Furthermore, the acidity of these pickles is moderate, causing minimal discomfort.
Pickled cucumbers go well with almost everything, including grilled seafood, burgers, pork kebabs, chicken wings, and green salads.
Ingredients:
1/4 cup champagne vinegar or other white wine vinegar
2 tablespoons extra virgin olive oil
2 tbsp sugar (granulated)
1 1/4 teaspoon flaky salt, plus more if necessary
black pepper, freshly ground
cucumbers, 2 pounds (about 4 medium)
1/4 cup fresh dill, chopped
Directions:
In a large mixing bowl, whisk together the vinegar, oil, sugar, salt, and a few grinds of pepper.
Cucumbers should be sliced into 1/8-inch thick rounds. Toss them together in a mixing basin with the dill. Cover and chill for at least 30 minutes or overnight to enable the flavors to meld. Before serving, taste and season with extra salt and pepper if necessary.
