Cucumbers, like most crops, seem to be ready to harvest at the same time. This year is no exception. I planted my cucumber seeds 60 days ago. At first, two leaves emerged from the ground. Soon after, the broad leaf vines started growing like crazy. I use tomato cages to keep the vines off the ground so the cucumbers can grow away from bugs and disease near the soil and to keep the plants from taking over the whole garden. The plants send out thin tendrils that grasp onto the cages and the plants easily wind up the cages. This year I planted Burpees Sweet Success Hybrid variety. The fruits have very small seeds and nice thin skins.
This cucumber and onion salad is so easy to make and it uses just a few ingredients. First you make a brine from vinegar, water, salt and sugar.
Remember that freshly grown cucumbers have small spiny nodes on their skin. You will need to rub them off as the first step in preparing them. Then you score the skin of the cucumbers with a fork so the brine can get fully absorbed into the vegetable. Slice the cucumbers very thin. The sweet Vidalia onion also gets sliced nice and thin and then the slices are cut in half. Add the cut vegetables to the brine and mix to coat. Let the salad brine for an hour or two at room temperature, and then refrigerate until ready to eat. Simple and delicious!
Cucumber and Onion Salad
Ingredients
- 1/4 cup white vinegar
- 1/4 cup rice vinegar
- 2/3 cup water
- 2 tbsp sugar
- 1 tsp salt
- 2-3 medium cucumbers
- 1 medium Vidalia onion
Instructions
- Mix vinegars, water, sugar and salt in a bowl until the crystals dissolve.
- Score the skins of the cucumbers with the tines of a fork all around the vegetables. Slice the cucumbers thinly. Slice the onion thinly and cut the slices in half.
- Add the cucumbers and onions to the liquid mix and stir them to coat. Let salad brine for an hour or two at room temperature and then refrigerate until ready to eat.
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