We have lots of cucumbers right now. We didn't grow them, but we've got them (thanks to one of Mr. Eats's customers). So many that it was time I did something other than just make pickles. Other than just slices to eat with hummus. So I settled on this cucumber salad.
It's quite a southern tradition to have cucumber salad (that is, in parts of the south on the east side of the Tennessee river, it seems) all through the summer. Most of them are very simple and easy to make. This one's no different, but I changed it up a bit by adding the dried dill as well as a little white pepper. Both are optional, but I think the dill, in particular made this salad really great and refreshing.
This is a salad you make ahead and eat at least 12 hours after it's been prepared. It's even better several days later. It's not quite like pickles, though because the vinegar hasn't completely permeated the cucumber and onion (and is not heated first), but it has just enough so that the onion is soft and a bit milder than raw but the cucumbers are still crisp. The recipe I have here is for use with a 1 1/2 quart container because that's the biggest I had available.
Cucumber & Onion Salad
2 large cucumbers
1/2 large white onion1/4 cup white sugar
2/3 cup white vinegar
1 1/3 cups water
2 tablespoons salt
1 tablespoon white pepper (1/2 tablespoon black pepper)
1 tablespoon dried dillweed (not seed
Wash and dry the cucumbers. Using a peeler, remove portions of the skin horizontally so that the cucumber is striped. Cut off each end, slice lengthwise and again to quarter the cucumbers. Then cut the quarters into 1/2 inch thick chunks.
Wash and dry the onion, cut in half and then cut into 1-2 inch long slices about 1/2 inch thick.
Alternate layers of cucumber and onion in a 1 1/2 quart container with a lid.
In a separate bowl, combine the remaining ingredients, stir and pour into the container with the cucumber and onions. Stir just a bit to combine.
Refrigerate overnight or at least 8-12 hours and serve cold.