Cucumber and Onion Salad

Recipe Author: Conne Ward Cameron

This easy recipe is adapted from one prepared by Seth Freedman, the East Atlanta Village Farmers market chef. It’s really a quick pickle and will keep in your refrigerator for up to a week, with the cucumbers and onions softening and becoming more pickle-like the longer they sit in the brine.

Ingredients:

4 cucumbers, thinly sliced Salt 1/2 cup red wine vinegar 1/4 cup granulated sugar 2 onions, thinly sliced 2 tablespoons chopped basil or dill

Preparation:

Lightly salt the cucumbers, and let stand for about ten minutes or more. Drain the resulting liquid.

In a large bowl, combine vinegar and sugar and stir until sugar is dissolved. Add cucumbers, onions and herbs and season to taste. Serve immediately or refrigerate.

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