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.
I love a cucumber onion salad! This looks delicious.
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