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Author Notes: When I was growing up, this salad was a staple in our home during the summertime. A perfect complement to bbq chicken, the tangy vinegar is a refreshing break from mayo-based summer side dishes. I tried to think of a more catchy title before submitting to this contest, but it was only known as "cucumber salad" in our home. After assembling, give the salad a little time to rest in the fridge before eating, but is still good days later (not that it will last that long!) When last week's CSA share yielded a couple of gorgeous cukes and a sweet Texas onion, I couldn't wait to make it for the first time this year. —BonEllen
- 2 fresh cucumbers
- 1 sweet onion
- 3/4 cup white vinegar
- 1/3 cup cold water
- 1 cup ice cubes
- 3 tablespoons sugar
- 2 teaspoons dried basil
- 1 teaspoon celery seeds
- 3/4 teaspoon salt
- Prepare onions and cucumbers by cutting in half, and then thinly slicing. It is perfectly acceptable to use a food processor for this step! If using local cucumbers (or English cucumbers) do leave the skin on.
- Combine the sliced cucumbers and onions with the rest of the ingredients in a dish with a tight-fitting lid. Toss a few times with a spoon to separate slices and distribute spices. Then close, shake a few times, and place in the fridge for at least an hour or two. Feel free to give a good shake, or simply invert, whenever you open the fridge and see it sitting there.
- Serve with a slotted spoon.
- This recipe was entered in the contest for Your Best Cucumber Recipe
No Laffy Matter
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