Garden · Summer
Cucumber Salad
Sliced cucumbers and onion in vinegar and honey, rested until they taste pickled and still crisp.
25 minutes · Serves 6 · One bowl
“All eyes look to you, and you give them their food at the proper time.”
Ingredients
- 3 cucumbers
- ½ onion, sliced thin
- ½ cup apple cider vinegar
- 1 tbsp honey
- 1 tsp fine salt
- 1 tbsp fresh dill, or 1 teaspoon dried dill
Method
- 1
Slice the cucumbers thin. If they are the thick, seedy kind, scrape out the watery seeds. Toss them with the onion.
- 2
Stir the vinegar, honey, and salt until the honey dissolves. Pour it over the cucumbers. Add the dill.
- 3
Rest 20 minutes, tossing once. They should taste sharp and still have a bite. Serve cold, the same day. They go soft if they sit overnight.
From the kitchen
- English cucumbers need no seeding. Garden cucumbers often do, or the bowl fills with water.
- This is a salad, not a canned pickle. It is not shelf-stable.
My note
Kept on this device, beside the recipe, for the next time you cook it.
