Salad of fresh and pickled cucumbers

Ingredients:

• 1/4 cup chopped red onion
• 2 tablespoons red wine vinegar
• 2 medium cucumbers, peeled and sliced ​​into 0.5–1 cm thick circles.
• 2 tablespoons extra-virgin olive oil
• 1 tbsp. apple cider vinegar
• 1 large pickled cucumber, diced, + 1 tbsp brine
• 1 teaspoon garlic powder
• 1 teaspoon dried dill or fennel seeds

Preparation:

1. Place the onion in a small saucepan, pour in the red vinegar, bring to a boil, and cook for about 3 minutes. Let cool completely. Refrigerate until ready to use.
2. Arrange the cucumber slices in a single layer on a serving platter. Chill. In a medium bowl, combine the olive oil, apple cider vinegar, cucumber brine, garlic powder, dill, and a pinch of salt. Refrigerate.
3. When ready to serve, season the cucumbers with salt and pepper. Spoon the dressing over the cucumbers. Top with diced pickled cucumber and pickled red onion. Serve the salad cold.