2 English cucumbers, thinly sliced (I used the food processor and sliced them 2 mm)
1/2 small red onion, thinly sliced
1/2 cup cider vinegar or you might try white wine vinegar
1 to 2 tablespoons white sugar, to taste
1/4 cup finely minced fresh dill (traditional)
1-2 Tbsp Dijon mustard (start with 1 tablespoon and add more to taste, if desired)
1 tsp Kosher salt
Fresh ground pepper
Wash, the cucumber but do not peel (unless desired). Slice the cucumber very thin using a mandolin or food processor. It is very important that the slices be very thin as it enhances the flavor and the delicate texture of the salad.
After the cucumbers are sliced, place them in a bowl or colander. Mix in the salt. Allow the cucumbers to sit for at least two hours. This draws out the water assuring that your salad will not have a diluted vinegar dressing!! Using a paper towel, gently pat the cucumbers dry.
Thinly slice the red onion. You may separate the onion into rings or slice each piece in half and then separate. Add the onions to the bowl with the cucumbers.
Add the vinegar, sugar and mustard to a small bowl. Stir until the sugar dissolves. Add the dill, salt and ground pepper to the dressing. Pour the dressing over the cucumbers and onions.
Chill for one hour before serving.
Note: I would make this a taste as you go recipe as everyone's palate is a bit different!
If you would like a creamy gurkensalat, drain the chilled mixture and stir in about a quarter cup of sour cream or yogurt. Serve garnished with a bit of fresh dill.