Summer Cucumber Salad

Summer Cucumbers is a recipe from Steve's family. It is super easy and is a great side dish for any summer menu. It is a great way to use the bounty from the vegetable garden as well. Crisp, cool, and lightly tangy, this simple dish comes together in minutes with just a handful of ingredients. Whether you are firing up the grill or packing a picnic, Summer Cucumbers are always a refreshing favorite.

Start with slicing the onion into thin sliced half-moons.

Next, peel your cucumbers. If using English cucumbers, the skins are slightly thinner so leave some darker green on for color in the salad.

Slice into rounds. If you are using extra large cucumbers, you may have to slice the rounds in half.

We actually started off calling these “Sugar Cucumbers” because that’s how we could get the little ones to eat them. Now, they gobble them up, no tricky naming necessary.

Add the sugar, water and vinegar to your saucepan. Bring to a simmer and stir until the sugar fully dissolves. Remove from the heat and let cool to room temperature before pouring over the cucumbers.

After the cooling, pour over the cucumber and onions. Salt and Pepper to taste.

That’s it! It’s that simple and will keep in the refrigerator for several days.

A Tasty Variation

For added herb flavor add a teaspoon each of thyme and oregano. Basil sliced thin also works well.

We hope this simple summer salad is the hit of your next summer meal!

Yield: 6-8

Author: Steve Hipskind

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Summer Cucumber Salad

An easy salad of cucumbers and onions in a sweet, but lite simple marinade.

Prep time: 10 MinCook time: 4 MinInactive time: 2 HourTotal time: 2 H & 14 M

Ingredients

• 2-3 good size cucumbers (English cucumbers work well), sliced
• 1/2 medium sweet onion, sliced thin
• 1 cup white vinegar
• 1 cup granulated sugar
• 1 cup water
• Salt and Pepper to taste
• Optional: add 1-2 teaspoons of fresh herbs chopped (thyme, oregano, basil and parsley work well)

Instructions

1. In a small saucepan, combine the vinegar, sugar and water. On the stove, over medium high heat bring the mixture to a simmer. Stir, dissolving the sugar. Once the sugar is dissolved, turn off the stove, remove the pan from the heat and let cool.
2. Place the onions and cucumbers in a covered dish.
3. Once the vinegar mixture is cooled to room temperature, pour over the onions and cucumbers. Stir well to incorporate.
4. Add salt and a good amount of pepper.
5. Store, covered, in the refrigerator for 1-2 hours. Taste and adjust salt and pepper as desired.
6. Serve with any of your favorite summer foods. This will keep for several days, in the refrigerator. Enjoy!