The Broken Scale · Good food. Plenty of personality.
Chilled Cucumber & Radish Salad with Thyme
A hot vinegar dressing starts this refrigerator cucumber salad, then several hours in the cold bring the flavors together. Radishes and red onion add crunch and color alongside two kinds of cucumber.
- Prep
- 10 minutes
- Chilling
- 4 hours
- Total
- 4 hours 10 minutes
- Serves
- 4 servings
Give the salad its chilling time
The hands-on work is short, but the vegetables need several hours in the refrigerator. Turn them through the dressing occasionally so the upper pieces get the same contact as those underneath.
At the table
Lift the vegetables from the dressing into a serving bowl, with some of the thyme tucked through them.
The full recipe
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Chilled Cucumber & Radish Salad with Thyme
A chilled, lightly sweet vinegar salad of cucumbers, radishes, red onion and fresh thyme.
Ingredients
- 2 cups lemon cucumber wedges about 2 cucumbers
- 2 cups Kirby cucumber chunks 1–2 inches; about 4 cucumbers
- 1 cup red onion slices about 1/4 inch thick
- 1 cup quartered radishes
- 1 large garlic clove thinly sliced
- 6 sprigs fresh thyme
¾ cup water- ½ cup white vinegar
- ⅓ cup granulated sugar
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
Instructions
- Combine the cucumbers, onion, radishes, garlic and thyme in a large heatproof bowl.
- Bring the water, vinegar, sugar, salt and pepper to a boil in a medium saucepan, stirring to dissolve the sugar. Pour over the vegetables and drizzle in the olive oil.
- Cover and refrigerate for at least 4 hours, stirring occasionally so the vegetables pickle evenly. Serve chilled.
Notes
This is a refrigerated salad, not a shelf-stable canned pickle. Keep it refrigerated.
If lemon and Kirby cucumbers are unavailable, use firm Persian, English or other seedless cucumbers cut to similar sizes.
