Cucumber Onion Salad – Recipe


This is a pretty quick and handy dish, especially in the summer when everyone you know has a boat load of cucumbers to give away.  Plus, using your chef knife to slice through those cucumbers as if they were butter, gives you a real sense of accomplishment.

1/2 cup vinegar

1/3 cup sugar

1/4 cup water

2 tablespoons olive oil

1/2 teaspoon salt

1/8 teaspoon black pepper

2 medium cucumbers

1 medium onion

Add vinegar, water, oil, sugar, salt, pepper to a small sauce pan.  Heat on low to dissolve the sugar.  While that’s warming up, peel and slice the cucumbers thinly.  Peel and slice the onions thinly. Cut the onion so that they form rings when the slices are broken apart.  Place the cucumbers and onions into a about a quart bowl.  When the sugar is dissolved in the sauce pan, pour the mixture over the cucumbers and onions.  Mix. 

This usually tastes a little better after being stored in the refrigerator overnight.


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