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. 

*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)