Friday, October 22, 2010

Freshly Pickled Onion and Cucumber Salad

First prepared December 2, 2003. A Family Favorite and SIGNATURE DISH. Especially good with rich foods, such as grilled hamburgers, pork chops, or fried fish.
1 medium cucumber (choose a firm one with little or no yellow in skin)
1 large sweet onion (Vidalia or similar)
1/4 c + 1 T apple cider vinegar
1/2 T salt
1/2 T sugar
Peel and thinly slice (1/8 inch) the cucumber. Mix the vinegar, sugar, and salt in 1-quart bowl, and add the cucumber slices. Trim and peel the onion, cut through the poles, and thinly slice across. A mandolin or V-slicer speeds this work. Bring 1-1/2 quarts (1.5 L) of lightly-salted water to a boil over high heat, add the onions, and cover. After it reboils for 30 seconds, drain into a collander and refresh with plenty of cold water. Drain well and add to the cucumbers and mix well. Chill before serving. Adjust seasoning if needed.

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