Hands-On Time
30 Mins
Total Time
30 Mins
4 to 6
Greg Dupree

How to Make It

Step 1

Combine vinegar, sugar, 1½ teaspoons salt, and several grinds of pepper in a small saucepan. Bring to a boil; add half of the shallots and stir to coat them in the liquid. Remove from heat and set aside until softened, about 10 minutes.

Step 2

Toss cucumbers, dill, and pickled shallots with the pickling liquid in a large bowl. Season to taste and set aside.

Step 3

Combine oil and remaining half of shallots in a small saucepan. Place over medium heat and cook, swirling occasionally, until shallots are golden brown, 8 to 10 minutes. Remove from heat and, using a slotted spoon, transfer fried shallots to a paper towel–lined plate; season with a pinch of salt. Reserve 3 tablespoons of the frying oil.

Step 4

Toss cucumber mixture with reserved oil and top with fried shallots.

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