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. Peel the onion and thinly slice it parallel to the equator. 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.

Onion-Tomato-Cucumber Salad

Onion-Tomato-Cucumber Salad

Inspired by the small salad served in tomato season at Bullock's, Durham's beloved "meat + three" restaurant. Marinade adapted March, 2008 from a recipe on cooks.com

Marinade:

2 oz vegetable oil (To double: 1/2 c)
1 oz apple cider vinegar (1/4 c)
1 t salt (2 t)
1/2 t ground black pepper (1 t)
1 t sugar (2 t)
1/2 t dry minced parsley (1 t)
1/4 t mayonnaise (1/2 t)
1/4 t Dijon mustard (1/2 t)

Vegetables:

1/2 large cucumber, peeled, cut into 1-inch wedges
1 large ripe tomato, cut into large cube
1/2 large sweet onion, blossom cut through poles

Combine the marinade ingredients, except for the oil, in a Good Seasons bottle; cover and shake well. Let stand 10 minutes; add oil and shake vigorously. [The mustard and mayonnaise help stabilize the suspension.] Combine vegetables in a serving bowl. Pour marinade over vegetables, combine, and refrigerate 2 hours before serving, turning occasionally. Keeps well in refrigerator for a day or two.