Slightly sweet but excellent summer and fall salad for cuke lovers. Comes from the Dutch Oven cookbook, traditional recipes from Lunenburg, Nova Scotia. —Graemebethune
2 hours 20 minutes
Medium sized cucumbers
Tablespoons apple cider vinegar
Small onion (optional) but I always include this
Apple cider vinegar
Sour cream. I prefer regular to the low fat variety
In This Recipe
Peel and slice cucumbers thinly. A mandoline helps.
Peel and slice the onion also thinly.
Put cuke and onion in a bowl and sprinkle with the salt.
Put a weight on the cuke and onion mixture (I use a plate with a jug of oil or vinegar on top of the plate as my weight.)
Leave at least two hours or several more if you are busy.
Drain as much liquid as you can.
Add sugar, vinegar and pepper and mix well. The amounts of these ingredients can be varied according to one’s tastes.
The recipe says it serves 8 but it gets devoured easily by 4 or 5 in our household.
It keeps in the refrigerator for at least a few days if not all eaten the first day.
I have only used locally grown field cukes. It should work equally well with the ubiquitous English cucumbers one finds year round in grocery stores.