summer cukes

Our cucumbers haven’t come in yet from our garden. Because we planted them late, I’ve had to resort to buying cukes to make our favorite summer salad.


I like to slice our cucumbers thick for this salad, but they are also delightful thinly sliced. As for the ingredients, they are slightly different every time. I prefer rice wine vinegar because of the sweetness, but apple cider vinegar would work fine also. Use what you have, and experiment until you find the tart-to-sweet ratio that suits you. We like it pretty puckery.

Summer Cucumber Salad

by foodie plus 4

  • 2-3 pickling cucumbers or 1 large regular cucumber
  • 1 small sweet white onion (Vidalia if available)
  • 2 teaspoons dried dill (or 1 tablespoon fresh chopped dill)
  • 2 teaspoons sugar
  • 1/4 cup rice wine vinegar
  • 3 tablespoons water
  • dash of red pepper flakes (optional)
  • salt and pepper to taste
  1. Peel cucumbers, and cut lengthwise.
  2. With a grapefruit spoon (or regular spoon), scrape out most of the seeds.
  3. Slice the cucumbers into your desired thickness.
  4. Halve and peel onion. Slice thinly.
  5. Put cucumber and onion in a medium bowl, and add the other ingredients.
  6. Cover and chill before serving.
  7. Serves 3-4 as a side.
  8. Note: There should be a lot of liquid. This is fine – it keeps the cukes crisp in the refrigerator. Serve with a slotted spoon.

2 thoughts on “summer cukes

  1. I would say the rice wine vinegar is essential. In my mind it has taken this tried and true recipe to a whole new level!

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