Cucumber Salad

7 Jun

Yes, I know the title sounds boring, but this cucumber-y goodness is just that- pure goodness. It takes two days of prep time (mostly sitting around letting science/nature do its thing), but it is seriously worth the wait. And of course, I forgot to take pictures of the first few steps. Sigh.

  • 1 medium Cucumber
  • 1 large Red onion
  • Lots of kosher salt
  • 1 cup Apple Cider vinegar
  • 3/4 cup water
  • 1/2 cup sugar

Here’s what you do. Slice (not dice, not mince, not cube; slice) your onion and your cucumber up into fairly thin slices. You don’t want them super thick.

Then, put one even layer of cucumber in the bottom of a medium-sized bowl, and cover with salt. If you think you have too much salt, add more. You want a lot of salt (you’ll be rinsing it off later, don’t worry!). Add a layer of onion, and cover in salt. Repeat until all of your cucumber and onion slices are in the bowl, covered in salt. I honestly don’t know how much salt you’ll need total- I don’t measure. Practically ever.

Anyway, over the topmost layer (mine happened to be onion), sprinkle more salt than you did over the previous layers, and put a plate over the entire thing. Yup, I kid you not. You want the plate because the weight will push on the cucumber/onion mixture, and the salt will leech the excess water out of the veggies. I suppose you could put something heavy on top of the plate, too, but I’m kind of lazy.

And then you let it sit for at least overnight in the fridge, but no longer than a day and a half. It should look like this when it’s done:

Kinda grody, I know.

Yup, salty grody yucky. The salt has literally leeched out at least half of the water from the veggies, leaving them limp and weak-looking. But it gets better. I promise.

Pour the entire mixture into a colander in your sink and let it drain. Rinse the veggies with water, making sure to get every last bit of salt off of them. You really don’t want salt in the finished product… that might taste a little funny.

You don't want any salt left over.

In a separate bowl (or the same one, I don’t really care), mix your vinegar, water, and sugar together, adjusting to taste, and (after adding the veggies back into a bowl) add to the vegetables.

Om nom nom

Then you let it sit again in the fridge, overnight, or until ready to serve. Serve cold.

Makes two generous servings. This actually gets better with age (up to a certain point, anyway), so feel free to make several days before serving.


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