This is a perfect side dish for your summer barbecue or any Mediterranean or Middle Eastern dish. You can also substitute 2 large tomatoes for the cucumber for a delicious tomato salad.
Ingredients
- 2 tablespoons white vinegar
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 teaspoon minced garlic
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1 seedless cucumber , peeled and chopped
Instructions
-
1
Whisk together the vinegar, parsley, dill, garlic, sugar, and salt in a bowl; add the cucumber and stir to coat. Cover and chill in refrigerator 4 to 8 hours. Stir well before serving.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Korean Recipes
Slow Cooker Baby Back Ribs
These slow cooker ribs are the best — they turn out perfect every time! They cook in a crockpot until tender, then are covered with barbeque sauce and finished in the oven for fall-apart ribs. Perfect for during the week as the slow cooker does most of the work!
Yeah, I-Lived-in-Texas, Smoked Brisket
This smoked beef brisket recipe is hands-down the best way I have found to cook a brisket.
Baby Back Ribs, Smoked to Perfection
With this recipe, baby back ribs are smoked to perfection, and you'll learn how long it takes to smoke ribs at 250 degrees. I like smoked, buttery, and crisp ribs on the outside, moist and tender on the inside, which stay on the bone. This recipe is a variation of the popular 2-2-1 technique for smoking baby back ribs.