Friday, July 23, 2010

Thrifty Recipe- Marinated Sliced Cucumber Salad

At this time of year, those who have gardens are almost at the point of having too many of some veggies. Cucumbers and zucchini tend to be culprits. This is an easy, refreshing recipe for a cucumber salad. My mom makes an amazing one that is very similar, just doesn't include dill or pepper. It's a fantastic way to enjoy some of summer's bounty.

Marinated Sliced Cucumber Salad
Link to recipe on

Makes four servings, and is easily doubled or tripled.

  • 1/2 cup white wine vinegar
  • 1/2 cup distilled white vinegar
  • 6 tablespoons granulated sugar
  • 1 teaspoon kosher salt (or 1/2 teaspoon regular salt)
  • 1/2 cup water
  • 1 long or 2 short cucumbers (seedless if possible)
  • 6 to 8 leafy dill sprigs (or 1 teaspoon dried dill weed)
  • Salt and freshly ground black pepper to taste
1. For the marinade, combine the vinegars, sugar, salt and water in a small saucepan. Bring to a boil, stirring to dissolve the sugar. When it's fully dissolved, simmer for 5 to 10 minutes until the mixture becomes somewhat syrupy. Let cool to room temperature.

2. While the marinade is cooling, finely slice the cucumbers into rounds about 1/16-inch thick. (I learned from my mom to use the large slots on the side of a grater, which make nice thin slices) Pick the leaves from the dill sprigs, discarding the stems, and finely chop.

3. Place the cucumbers, dill and marinade in a heavy-duty re-sealable plastic bag or covered glass or corningware dish and refrigerate for at least an hour, preferably 4 or more. (I find this gets even better after a day or two). With a slotted spoon, lift the cucumbers into a serving bowl and season to taste with salt and freshly ground black pepper.

1 comment:

  1. For some extra zip, try a little mayo and about a quarter of a white onion (sliced into 1/8 inch quarter-moon strips)


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