The following is a four-generation old family recipe. Of course, like all family recipes, it’s been adapted and changed over the years. My version builds on what my Grandma did and improves it a bit. I hope you like it.
- 6 medium cucumbers
- 1 large red bell pepper
- 1 small onion
- 1 bottle of white balsamic vinegar (or any clear vinegar)
- 2 tablespoons sugar (I use raw)
- black pepper to taste
This recipe can be prepared a lot faster if you have a mandoline or food processor that slices thinly. I put my mandoline on the second-to-thinnest setting. You want the cucumbers nearly see-through. Peel the cukes, set up your slicing station, and get happy.
- Place all the sliced cucumbers in a big bowl. Chop the onion into thin strips, dice the red bell pepper into small pieces, and add both to the bowl.
- Now for the vinegar/water mix. Put 12 ounces of vinegar into a large measuring cup. Then add 16 ounces of cold water. Taste. Do you like it? Add a tablespoon of sugar, stir thoroughly, and taste again.
- You can now get your inner chef on and add a little more vinegar, sugar, or water until you get the mix to taste just the way you like it. Add some black pepper and pour the full contents of the measuring cup into the bowl with the cut vegetables.
Cooking Tips: This salad is even better on the second day so let it sit overnight. The bell peppers will “bleed” a bit into the bowl and that’s fine, it still tastes delicious. Once you make the vinegar/water mixture you can just keep adding cucumbers to it until it runs low. We’ll throw in another cuke two or three times before we’re done with the bowl for good.
Finally, this vinegar cucumber recipe was originally made with apple cider vinegar (ACV), after a trip to Trader Joe’s an associate convinced me to try it with White Balsamic Vinegar, it really makes a difference with a touch of sweetness. I often skip the sugar altogether with this vinegar, but I feel I need to add it with ACV.
How do you prepare your cucumber salad?
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