Cucumber Salad
This cucumber salad is easy, refreshing, and the recipe is really easy to remember: Equal parts sugar and vinegar and double part water. You can make more or less liquid depending on how many cucumbers you are using. Once the cucumbers have been eaten, you can even add new cucumbers to the liquid and after a half hour, you will have a new batch of cucumber salad for lunch the next day!
  • CourseSide Salad
Servings Prep Time
4people 10minutes
Cook Time Passive Time
0 30 minutes
Servings Prep Time
4people 10minutes
Cook Time Passive Time
0 30 minutes
Ingredients
  • 2Large Cucumbers
  • 1/2Cup Sugar
  • 1/2Cup White vinegar
  • 1 Cup Water
  • 1tsp Salt
  • 1/8tsp Pepper
  • 2TBS Fresh chopped dilloptional – but delicious!
  • 1small Red onionsliced into half moons (optional)
Instructions
  1. Slice the cucumbers into thin rounds. I use a mandolin, and this makes slicing them super easy. (I also leave the peel on organic cucumbers and it adds nice color).
  2. Place the sliced cucumbers in a glass or non-reactive bowl.
  3. Add the remaining ingredients and stir together until the sugar is dissolved and all the cucumbers have taken a dip.
  4. Let sit in the refrigerator for an hour or more, if you can. Serve cold.