easy, fresh, tangy cucumber salad
A hot summer day cries out for the perfect side dish – the fresh and cool cucumber salad. It's a lovely palate cleanser cutting through rich or heavy meals.
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Equipment
- mandolin to slice the cucumbers you can use a knife but it’s less efficient
- mixing bowl
- food scale
- peeler
- measuring spoons
- cutting board
- knife
- glass container to store the cucumber salad
Ingredients
- 1 pound thinly sliced cucumbers
- 1 teaspoon salt
- 1 teaspoon sugar
- 2.5 tablespoons white vinegar use any type of vinegar
- 0.5 teaspoon dill
Instructions
- Rinse and peel your cucumbers
- Thinly slice the cucumbers on the mandolin.
- Measure the weight of the sliced cucumbers. You will adjust the other ingredients to meet the same ratio as to the 1 pound of sliced cucumbers.
- Add the other ingredients and mix well.
- Store in an airtight glass container and put in the fridge to chill for your meal.
Notes
I recommend making this at least 3 hours before serving and allow it to chill and meld in the fridge. Taste test the salad halfway to your meal and adjust to your taste if need be. Serve it straight from the fridge.
I recommend peeling the cucumbers even with how crunchy and satisfying the peel can be.
To preserve produce, the peel of many fruits and veggies are covered in wax and other substances to maintain freshness during transport and while they sit on grocery store shelves.
I recommend weighing your peeled and cut cucumbers and adjust the other ingredients based on the 1 pound recipe.