SLICED CUCUMBER SALAD

MAKES 1 CUP DRESSING

When the cucumbers harvest begins, we make a large container of this salad and keep it going all summer, replenishing with new cucumbers as needed. It is so refreshing as a side dish with almost any meal. I also enjoy a few slices on tomato sandwiches. The dressing is the same recipe used for the Pickled Redbeet Eggs and the base for the Hot Bacon Dressing in the Pennsylvania Dutch Index.

INGREDIENTS

1/3 cup sugar

1/2 teaspoon salt

1/4 cup cider vinegar

3/4 cup water

4 medium cucumbers, thinly sliced

2 small onions, thinly sliced

Mix together sugar, salt, vinegar and water until sugar is dissolved. Pour over cucumbers and onions and refrigerate for several hours, preferably overnight. (Cucumbers with dressing will keep in refrigerator for 2 weeks. Dressing can be reused for another batch, adding more vinegar or salt if necessary.)

Note: Cucumbers should be completely covered with dressing. Depending on the size of the cucumbers and onions, the dressing may need to be doubled.

Variation: See Creamed Cucumber Slices.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.