This summer, the weather’s been hot, hot, hot and dry, dry, dry. But that hasn’t affected the number of cucumbers and onions finding their way into our CSA share each week. So I’ve been using my favorite cucumber salad, passed down from Grandma to Mom to me and my siblings, quite a bit lately.
The recipe’s been around much longer than my recipe criteria have been, but it meets all of them. It is easy, healthy, inexpensive, non-dairy, and it keeps well. In fact, this salad gets better and better for several days after it’s made. I try to make it at least 8 hours before serving so the flavors can meld and the vinegar has time to pickle the vegetables a little.
1 medium cucumber, peeled and sliced thinly
1 onion, sliced into thin rings*
1/2 cup white vinegar
1/2 cup water
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon coarse black pepper
Place vegetables in a small serving bowl. In a smaller bowl or measuring cup, mix vinegar, water, sugar, salt and pepper. Stir well and pour over vegetables so they are completely covered with liquid. Cover tightly and refrigerate until ready to serve. This salad can be stored for several days or a week in the fridge.
*I used red onions, which is why the salad looks so pretty in the picture, but any type of onion is fine.