This vibrant and tangy salad combines the sweetness of green peas with crisp pickled cucumbers and marinated onions, creating a perfect balance of flavors. Inspired by traditional Eastern European cuisine, this refreshing dish makes an excellent side for any meal or a light lunch on its own.
Ingredients
For the Marinated Onions:
- 1 medium onion (about 5.3 oz/150g)
- 1/4 teaspoon salt (1.25g)
- 1/2 teaspoon sugar (2.5g)
- 1 teaspoon apple cider vinegar, 6% acidity (5ml)
- 3/4 cup (200ml) hot water
For the Salad:
- 2 medium pickled cucumbers (about 4 oz/120g)
- 1 jar (15 oz/425g) canned green peas, drained
- 1/2 bunch fresh dill (about 0.7 oz/20g)
- 3 tablespoons (45ml) extra virgin olive oil
Instructions
Marinating the Onions:
- Peel and finely slice the onion into thin half-moons.
- In a medium bowl, combine sliced onions, salt, sugar, and apple cider vinegar.
- Add finely chopped fresh dill and mix well.
- Pour hot water over the mixture, ensuring onions are fully submerged.
- Let stand at room temperature for 15-20 minutes.
Assembling the Salad:
- While onions marinate, trim the ends of pickled cucumbers and cut into small, uniform cubes (approximately 1/4 inch).
- Drain and rinse the canned green peas.
- Once onions have marinated, drain excess liquid (reserve if needed for adjusting final seasoning).
- In a large bowl, combine marinated onions, diced pickled cucumbers, and drained peas.
- Drizzle with olive oil and gently toss to combine.
- Cover and refrigerate for 30-60 minutes to allow flavors to meld.
Nutritional Information (per serving)
- Servings: 6
- Calories: 165
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 390mg
- Total Carbohydrates: 21g
- Dietary Fiber: 5g
- Sugar: 6g
- Protein: 6g
Timing
- Prep Time: 15 minutes
- Marinating Time: 15-20 minutes
- Chilling Time: 30-60 minutes
- Total Time: 1 hour 35 minutes
Pro Tips and Tricks
- Onion Selection: Choose sweet or white onions for a milder flavor. Red onions can be used for a more assertive taste.
- Temperature Control: Using hot water for marinating helps soften the onions quickly and mellows their sharp flavor.
- Texture Enhancement: Cut all vegetables into similar-sized pieces for the best eating experience.
- Seasoning Balance: Taste before serving and adjust salt/vinegar as needed using reserved marinating liquid.
Variations and Substitutions
- Vegetable Options:
- Add diced bell peppers for extra crunch
- Include chopped fresh tomatoes in summer
- Substitute regular cucumbers for pickled ones (adjust vinegar accordingly)
- Herb Variations:
- Use parsley instead of dill
- Add fresh mint for brightness
- Include chopped chives
- Dressing Alternatives:
- Replace olive oil with sunflower oil for authenticity
- Use white wine vinegar instead of apple cider vinegar
- Add a touch of Dijon mustard for extra tang
Common FAQs
Q: Can I make this salad ahead of time?
A: Yes! It actually improves with time. Make it up to 24 hours in advance and store in the refrigerator.
Q: How long will this salad keep?
A: Stored in an airtight container in the refrigerator, it will keep for 3-4 days.
Q: Can I use frozen peas instead of canned?
A: Yes, but briefly cook them until just tender and cool completely before using.
Q: Why marinate the onions first?
A: Marinating softens the onions and removes their sharp bite, creating a more pleasant flavor.
Storage and Make-Ahead Tips
- Store in an airtight container in the refrigerator for up to 4 days.
- If making ahead, reserve some fresh dill to sprinkle just before serving.
- The salad may release some liquid during storage; drain excess or stir back in before serving.
- For best results, let it come to cool room temperature before serving.
- Taste and adjust seasoning before serving, as flavors may mellow during storage.
This versatile Green Pea and Pickled Cucumber Salad is perfect for picnics, potlucks, or as a refreshing side dish. Its combination of textures and flavors makes it a crowd-pleasing addition to any meal, while being both nutritious and easy to prepare!
