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
- Peel cucumbers, and cut lengthwise.
- With a grapefruit spoon (or regular spoon), scrape out most of the seeds.
- Slice the cucumbers into your desired thickness.
- Halve and peel onion. Slice thinly.
- Put cucumber and onion in a medium bowl, and add the other ingredients.
- Cover and chill before serving.
- Serves 3-4 as a side.
- Note: There should be a lot of liquid. This is fine – it keeps the cukes crisp in the refrigerator. Serve with a slotted spoon.