Wednesday, April 10, 2013
Recipe: Cucumber Salad
Find a big lidded container. Mine was 10 cups (a little more than 2 liters.)
Find some cucumbers. I used one super-gigantic one and one fairly normal one, and I would have had room for at least 2 more normal ones.
Peel the green rind off the cucumbers and discard.
Then, keep peeling! Making long, thin, see-through strips of cucumber.
Stop when you get so close to the middle that the seeds keep you from cutting nice strips.
Take a sweet onion and cut into fine slivers.
Put the onion slivers and the cucumber strips into your container.
In a small pan, combine vinegar and water.
You can use:
1/2 cup white vinegar, a cup water and 1/2 cup sugar
OR equal parts seasoned rice wine vinegar and water, with a couple spoonfuls of sugar.
Bring that to a boil, and pour it over the cucumber and onion mixture. Stir and let sit.
You can stir in some herbs - I used about a teaspoon of dill.
When cool, refrigerate.
It's sort of a salad and sort of a pickle - intensely flavored, refreshing on a hot day, good on a ham sandwich. I made it with CRCC cucumbers, which are excellent.
Asian vinegar is in the international food aisle at the grocery store - it's less acidic than regular vinegar, and has some sugar already in it. I use this brand:
or this one
both delicious, and widely available. Store it in the fridge once it's open (unlike normal vinegar.)