Cucumber salad with garlic, dill and vinegar

Name: Cucumber salad with garlic, dill and vinegar
Yield: 8 jars
Cuisine: Slovak
Ingredients: 2 kg Cucumbers; 300 g Onion; 3 Garlic cloves; 3 tbsp Vinegar; 3 tbsp Dill; 2 tbsp Granulated sugar; 2 tbsp Salt; as needed Black pepper

Cucumber salad with onion, garlic, dill and vinegar, briefly processed in jars. Makes eight 300 ml jars; refrigerate for up to 2 days.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 20 min
Cook time: 10 min
Servings: 8 jars
Difficulty: Medium

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Cucumber salad with garlic, dill and vinegar is a simple way to use your summer cucumber harvest. Peeled cucumbers are mixed with diced onion and garlic and seasoned with vinegar, dill, sugar, salt and black pepper. The mixture rests for half an hour, then is stirred again, packed into glass jars and processed for about 10 minutes. Once cool, refrigerate the salad and eat it within two days, or freeze it for winter.

Instructions

Tip: tap a step to mark it as done.

Soak the cucumbers in cold water for about 10 minutes, then wash, peel and slice them. Peel, rinse and dice the onion.
Rinse and dice the garlic, then mix it with the sugar. Combine the cucumbers, onion and garlic in a bowl, then add the vinegar, dill, sugar, salt and black pepper to taste.
Mix everything together and let stand for about 30 minutes. Stir the cucumbers again and pack them into glass jars. Seal the jars tightly, process for about 10 minutes, let cool and refrigerate within two hours at the latest. Eat the salad within 2 days, as the UK's Food Standards Agency (FSA) recommends for prepared foods.
Do not store this salad in a cellar: 3 tbsp of vinegar for 2 kg of cucumbers with onion and garlic is far less than the amounts in tested recipes from the U.S. National Center for Home Food Preservation (NCHFP). For winter storage, freeze it as a marinated salad, but note that, according to the NCHFP, the cucumbers will not have the same texture after thawing.
This recipe makes approximately 8 jars of salad, 300 ml each.

Tip: Choose firm cucumbers and scoop out the seeds from larger, overgrown ones with a spoon; otherwise, the salad will be soft and watery. Divide the juices released by the cucumbers among the jars as well.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 23 kcal
Protein: 0.7 g
Carbohydrates: 5.4 g
of which sugars: 3.0 g
Fat: 0.1 g
of which saturates: 0.0 g
Fiber: 0.6 g
Salt: 1.4 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Uhorkový šalát s cesnakom, kôprom a octom