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!
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)