I think that almost any culture that has cucumbers has some form of this recipe. When I was surfing the internet to see how everyone else (meaning the rest of the world besides me) made cucumber salad with a vinegar based solution, most of the ones I found were pretty similar. They varied mainly in the type of vinegar and herbs used.
The cucumber salad that I used to eat in the South was flavored mainly with apple cider vinegar, salt, and pepper. I loved it. Honey Bun’s family, however, used white vinegar, water, and a little sugar. I loved that one, too. Consequently, the recipe that I am using here is a combination of both of them.
On the off chance that you are wondering about how I made those fancy scallops on the cucumbers, all I can say is, “It wasn’t me.” I used Armenian cucumbers and that’s the way they look. I will, however, take any kudos that you want to toss my way for growing them in my garden. There are usually four or five or twelve different varieties that I grow each year, but this is the first time that I have grown the Armenian variety. They were very easy to grow, requiring no more care than any other cucumber. As a side note, these cucumbers are actually considered to be a member of the melon family rather than the cucumber family.
This is what the cucumbers look like whole. I put a Sharpie marker next to them so that you can get an idea of how big they grow. I may have let one of them get a little too big, but I have to tell you that nothing in my garden is ever allowed to grow past its prime. Ever. Not cucumbers and definitely never zucchini. It would be unthinkable. Yes siree, I am out there every day cultivating and tending and anticipating the very moment of perfection for each and every vegetable. You believe me, don’t you?
Sweet & Tangy Cucumber Salad
Recipe by Terri, adapted from recipes found at Allrecipes.com and my personal experience.
- 4 medium cucumbers, peeled and thinly sliced (see notes)
- 1/2 large, sweet yellow onion, thinly sliced
- 1 cup white vinegar
- 1/2 cup water
- 1/2-3/4 cup sugar (see notes),
- 1 teaspoon salt
- ground black pepper to taste
- To a large bowl, add the cucumbers and onions and toss together.
- In a separate bowl, combine the vinegar, water, sugar, salt, and pepper. Whisk together until the sugar and salt have dissolved.
- Pour the vinegar mixture over the cucumbers and onions. Cover and refrigerate for at least 2 hours. Serve.
Cucumbers: The recipe is written for using 4 standard medium-sized dark green cucumbers. If you are using a smaller or bigger variety of cucumber, then adjust the quantity accordingly. This is one of those times where you are just going to have to wing it. You can do it, don’t fret.
Sweentess: 3/4 cup sugar gives a pleasantly sweet cucumber. More sugar would be way to sweet, but less sugar would allow a bigger vinegar flavor.