Saturday, March 10, 2012

A Bowl of Vinegary Cucumbers

Every summer, we keep a bowl of this salad in the fridge, replenishing it as it runs low. Makes 8 servings
3 to 4 large cucumbers, peeled and thinly sliced
1 medium red onion, sliced into very thin rounds and broken into rings
3⁄4 cup white wine vinegar
2 tablespoons sugar
2 teaspoons salt


  1. Place the cucumbers and onion in a large bowl; pour in the vinegar, then fi  ll the bowl with cool water until the vegetables are submerged. Stir in the sugar and salt until dissolved.
  2. Cover with plastic wrap and refrigerate for at least 24 hours or up to 2 weeks. Drain the cucumbers and onions with a slotted spoon when serving.
  3. Variations: Add 1 seeded and chopped pickled or fresh jalapeƱo chile with the onion. Add 1 tablespoon dried dill, 1 tablespoon chopped chives, or 1 teaspoon red pepper flakes with the sugar.
  4. Add 6 whole cloves, 6 crushed juniper berries, or 4 crushed allspice berries with the sugar. (Do not eat these with the cucumbers and onions.)

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