The following recipe for Cassie’s Cucumber Salad is from SurvivalBlog reader Cassandra H.

Ingredients
  • 2 Long English cucumbers (about 2 pounds)
  • 1 small red onion
  • 1 1/2 tablespoons salt
  • 1 tablespoon plus 1 teaspoon of white wine vinegar or substitute a sherry vinegar
  • 1 teaspoon of granulated sugar
  • 2 tablespoons of fresh dill (or 2 teaspoons of dried dill.)
Directions
  1. Wash the cucumbers thoroughly. Take Note: These days a lot of store-bought cukes are coated with wax. (I use equal parts water and vinegar together in a baking dish. I soak cukes for a minute, turning them often, and then rub them down with a rough dish towel, and then rinse them with cold tap water.)
  2. Slice the cucumbers lengthwise, remove the seeds
  3. Slice them thinly, crosswise.
  4. Peel and then thinly slice the onion.
  5. In a colander, toss the cucumber and onion with the salt and let it sit and drain over a sink for 20 minutes.
  6. Press the liquid out of the vegetables and rinse well with cold water.
  7. In a medium bowl combine the vinegar and sugar and stir well.
  8. Add the cucumber and onion mixture and toss them to coat them well.
  9. Stir in the dill.
SERVING

Serve within two hours.  Cucumber salad is traditionally served with grilled chicken or fish. I have found that this salad goes particularly well with baked or grilled salmon.

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