Cucumber Salad Without Oil

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Salad
Cuisine	European
Servings (Default: 3)

Ingredients

Instructions

This is how our grandmother made it and this is how we still do it.
Mix the vinegar well in a bowl with sugar, salt, pepper and dill. Peel the cucumber and slice it into wafer-thin slices, add to the dressing with the juice, let it steep for about an hour, then season again to taste. If the cucumber gives off a lot of juice, don`t add all of it.
The balance between juice and vinegar is important. Since one cucumber is not enough for four people with us, I specified 3, of course it can also be enough for four.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.