This week we have been getting a lot of English cucumbers from a friend. I love cucumber salads, all kinds, and I discovered a great secret recently; rice wine vinegar! If rice wine vinegar is used to make the salad there is no need to add sugar! This cucumber salad is dilly and delicious! Perfect for making up and taking to your next family get together too! Requires little effort.
Feeds a gaggle!
3 large English cucumbers
1/4 C very thinly sliced onion
1/4 C rice wine vinegar
1 Tbsp. dill
2 tsp. salt
Pare cucumbers neatly from end to end, cutting off every other strip of the green peeling. This leaves a nice stripy pattern on the cuke. Cut off ends, discard. Cut cucumber into slices about 1/4" thick. Place in a bowl and sprinkle with salt. This will bring the water out of the cucumber and give you a little more liquid to work with.
Slice onion very thinly and toss into the cucumbers. Add rice wine vinegar, give a stir. Sprinkle on the dill and stir well. With the dill, fresh is best, freeze dried is the next best and dried is a last resort. Use a lot less dill if you are using dried.
You can enjoy this salad immediately, after a few hours, or let marinate over night. Flavor changes slightly as it sets, but always remains delicious. You will want to eat it within 2-3 days or it gets a little droopy.
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