Saturday, July 11, 2009
Cool, crisp Cucumber salad ~ 7.11.09
My entire family of 6 loves this salad (THANK YOU, GOD) and I can't say that about many recipes or foods!
So I make it all summer and whenever I find some nice looking cucumbers. These were English Cucumbers [English cucumbers can grow as long as 2 feet (0.61 m). They are nearly seedless, have a delicate skin which is pleasant to eat, and are sometimes marketed as “Burpless”, because the seeds and skin of other varieties of cucumbers can give some people gas - via wikipedia]- which explains why they're roundish and still have the skin on them. If they weren't I'd have had to peel, cut the cuc in half and scrape out the seeds with a spoon.
Now you're ready for this super-duper easy and delish recipe:
1-2 English cucumbers- if not English ones, do what I described above
1 Tbs kosher salt
1 tsp sugar
4-5 Tbs white wine vinegar
fresh or dry dillweed (if using dry, I just shake it on until the cucs are evenly coated)
Slice your cucumbers very thin. Toss with salt and sugar and dillweed. Add vinegar. Put in fridge and let the flavors marry together. Eat 'em up!
I believe I first got this recipe years ago from Martha. This is the closest link I could find to the recipe, online.