Cucumber Salad

Remember the side dishes we had with our grilled hamburgers a few days ago?  Here is the recipe for the Cucumber Salad.  Leftovers of this salad are actually in our refrigerator as I write.  This salad keeps for several days and even gets better with time.  The recipe was one passed down to me by my mother.  I added a few seasonings to taste that she didn’t include.  Wish I could share this with her today!  She would be delighted to hear how I make her Cucumber Salad.  She would say “Wonderful!”  Mom often made this salad during garden season, but it can be made anytime of the year.  This makes not only a delicious salad but it’s simple and elegant at the same time.  Serving it in a vintage bowl or a canning jar with a lid are two ways I prefer to present this salad at our dinner table.  I hope you enjoy this cucumber salad as much as we do! 

Cucumber Salad
3 large cucumbers, peeled and thinly sliced (see note below)
1 cup white vinegar
3/4 cup sugar
1 tsp salt
1/8 tsp ground black pepper
dash cayenne pepper, ground
dash dried parsley flakes
dash dried leaf basil

Combine all ingredients, except cucumbers, to a pan and heat until sugar melts.  This takes just a very short amount of time and medium heat seems to work well.  You don’t want the liquid to boil.  Pour over cucumbers.  Chill.  Store in refrigerator until ready to serve. 

Notes: 
*After peeling cucumber, I like to run the tines of a fork down the length of the cucumber to make straight lines.  I do this all the way around and then slice.  This technique makes the dish a little more attractive. 

*When I have vidalia onions…slicing these and adding them to the salad is a nice addition.  I thinly slice the onions and separate them into hollow rings. 

QUESTION… When you see the word “dash” in a recipe – What does a dash mean to you?  (Comment below) 

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