Tuesday, May 13, 2014

Cucumber and Onion Salad

A cucumber and sweet Vidalia onion salad, dressed with a sweet and sour vinegar dressing.

Cucumber and Onion Salad

I shared the sour cream and onion cucumber salad and had so many requests for the plain vinegar variation, that I figured instead of pointing everybody to the variation at the bottom of the recipe, that I would plant it here right beside that version, to include it among all of the other summertime cucumber salads I enjoy.

It's really the same basic process with an adjustment in the dressing ingredients.

Here's how to make it.

Peel cucumbers and slice about 1/2 inch thick. Add to a colander placed on a rimmed dish, toss with salt and let rest for at least 30 minutes, stirring occasionally. The salting will help to draw out some of the water, enhance the texture and help to remove bitterness that cucumbers sometimes have.


For the dressing, whisk together the vinegar, sugar, pepper and celery seed. Halve and slice the onions into thick slices, adding to the dressing with the cucumbers. Some folks add water to their cucumber salads, but I do not. I find that it dilutes the dressing too much and by turning or stirring the cucumbers regularly as they marinate, they continue to give off sufficient water for me.


Toss, cover tightly and store in refrigerator until well chilled, stirring occasionally. Toss again before serving. I continue to refresh the cucumbers and onions until the dressing looses it's punch.

For more of my favorite cucumber salads, visit my page on Pinterest!



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Yum

Recipe: Cucumber and Onion Salad

©From the Kitchen of Deep South Dish
Prep time: 10 min |Inactive time: 2 hours | Yield: About 4 to 6 servings

Ingredients
  • 4 large cucumbers
  • 1 tablespoon of kosher salt
  • 1 extra large Vidalia onion
For the Dressing:
  • 2/3 cup white vinegar
  • 2/3 cup granulated sugar
  • 1/4 teaspoon of freshly cracked black pepper
  • 1/4 teaspoon of celery seed, optional
Instructions

Peel cucumbers and slice about 1/2 inch thick. Add to a colander placed on a rimmed dish, toss with salt and let rest for at least 30 minutes to draw out some of the water.

For the dressing, whisk together the vinegar, sugar, pepper and celery seed. Halve and slice the onions into thick slices, adding to the dressing with the cucumbers. Toss, cover tightly and store in refrigerator until well chilled, stirring occasionally. Toss again before serving.

Tip: After the salting step, run the cucumbers through your salad spinner to spin off any remaining moisture and salt before proceeding with the recipe.

Cook's Notes: Add a handful of halved grape tomatoes just before serving. Vary the ingredients according to your own taste, for instance, more or less vinegar or sugar. I sometimes add about 2 teaspoons of fresh dill from my garden and/or a teaspoon of pickling spices for added flavor. Some folks add water to their cucumber salads, but I do not. I find that it dilutes the dressing too much and by turning or stirring the cucumbers regularly as they marinate, they continue to give off sufficient water for me. You can continue to refresh the cucumbers and onions until the dressing looses it's punch.

Source: http://deepsouthdish.com

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Posted by on May 13, 2014
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