Recipe

Sides

Ignore this recipe for all sections.
Swap recipes if you would rather cook something else.
Refresh this recipe—the next feast will try and select a new recipe if available.
Customize how long you want to see recipes before they refresh.
0
Add a delay before this recipe is recycled from your feasts.
The Weekly Nutritional Targets feature takes precedence over this.
0
Add a delay before this recipe is recirculated back into your feasts.
This may not apply if there are no other recipes available.
Adjust how many servings each recipe should be scaled for.
3
Minimum servings the recipe should be scaled for.
Click into ingredients to ignore and swap them.
Cucumbers
, thinly sliced
Onions
, thinly sliced
Granulated Sugar
White Wine Vinegar | Apple Cider Vinegar
Water
Fresh Dill
, chopped
Salt

Sweet and Sour Cucumber

This salad can be kept in the refrigerator for up to a week.
Total time: 10 min
Servings: 4
  • 2 Cucumbers, thinly sliced
  • 1 Onions, thinly sliced
  • 6 tbsp. Granulated Sugar
  • 10 tbsp. White Wine Vinegar | Apple Cider Vinegar
  • 4 tbsp. Water
  • 4 tbsp. Fresh Dill, chopped
  • 1/4 tsp. Salt
  • In a bowl, mix together the sliced cucumber and onion, season with salt and toss together until thouroughly combined. Leave to stand in a cool place for 5-10 minutes.
  • Add the sugar, vinegar, water and chopped dill to the cucumber mixture. Toss together until well combined, then chill for a few hours, or until ready to serve.