Cucumber salad is a very easy recipe -- no cooking involved! Plus it's very forgiving ... serve almost immediately for a crisp, refreshing salad, or let it mellow in the fridge for a couple of days for a merely awesome experience (the way I prefer).
Since cucumber salad is parve, serve it as a cool accompaniment to any type of meal. Easily portable to a pot luck, barbecue or picnic as well (it's never to early to plan for Lag B'Omer).
You might be tempted to use cider vinegar instead of the white stuff. Put. The bottle. Back! I tried it; let's just say the results were less than satisfactory.
You can use regular cucumbers, but I like to use the English variety. Their appeal is that no a-peeling is necessary. You can peel (the cuke, not you), but why waste the energy; the thin green rings are cool as ... sorry. It's a rather punny day.
Cucumber Salad - Easy
Yield: about 3-4 servings
1 English Cucumber
1 Tbl. kosher salt
1/4 cup white vinegar
1/8 cup chopped fresh dill (or 1 Tbl. dried)
1 Tbl. sugar
1/4 tsp. coarsely ground black pepper
1 Tbl. fresh lemon juice
1 small yellow onion
1 clove garlic, chopped (about 1 tsp.; bottled okay)
First thinly slice the cucumber.
Place slices in a colander, then sprinkle salt over them. Move the slices around so you hit each with some of the salt. Let sit for 15 minutes to let salt draw out some moisture.
Meanwhile, mix the marinade: pour white vinegar into a 1-quart bowl. Here, I'm mixing everything in a small casserole dish, in which I will also serve the salad. One less bowl to wash.
Add dill ...
... followed by sugar ...
... and black pepper.
Add lemon juice. Fish out lemon seeds because you squeezed the lemon juice directly into the marinade. Set marinade aside for a few minutes.
Thinly slice onion.
Blot excess salty-moisture from the cucumber slices. No need to rinse.
Then add cuke slices to the marinade.
Top with the sliced onions and garlic; gently toss to evenly coat everything.
Voila! You are done! Cover and refrigerate until ready to serve, up to 2 days.