Saturday, October 1, 2011

Sweet and Sour Cucumber Salad

This is a very simple dish, and a little bit retro.  It's the kind of thing I've only every seen in Jewish style delis or in diner salad bars, sitting next to the carrot raisin salad.  Really, this dish is closer to a quick refrigerator pickle.  My husband, who hates cucumbers, admitting to kind of liking this.  It's quick and easy -- just be sure to make it ahead so that the cucumbers and onions absorb the maximum amount of flavor.

Sweet and Sour Cucumber Salad
serves 4-6
adapted from Emily's Table, by Friends of Emily Mehlman


Ingredients:
3/4 cup water
6-8 Tbsp white vinegar (to taste)
1-2 Tbsp sugar (to taste)
4 Persian cucumbers (or 2-3 pickling cucumbers)
1/2 onion

Directions:
1. In a medium bowl, combine the sugar, vinegar, and sugar.  I recommend starting with the smaller amounts of vinegar and sugar, and then adjusting to your personal preference.
2. Thinly slice the cucumbers and onion, and add to the marinade.
3. Let stand at room temperature for one hour, and then refrigerate.  Will stay in fridge for up to two weeks.

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