Tuesday, August 2, 2011

Cucumber Salad

This recipe came together for me after two recent events. One was listening to a caller talk to Lynn Rossetto Kasper on the Splendid Table about Cucumber Salad and how it changes from culture to culture. The second was a visit to family this weekend, they have a beautiful garden. We came home with cucumbers and jalapenos. When we visit I always hope for their Cucumber Salad, there is something just right about it. Knowing I’d never get it “just right” I decided to use the cucumber and jalapeno from the garden to make a salad inspired by the conversation I heard on the Splendid Table.

Cucumber Salad

Printable Version

2 Burpless Cucumber or English Cucumbers, thinly sliced
1 onion, thinly sliced
1 jalapeno, seeded and thinly sliced
6-8 sprigs of dill
12 whole peppercorns
1 cup white wine vinegar
1 t salt
¼ cup sugar

In a medium size dish layer cucumber to cover the bottom of the dish. Sprinkle with half the onion and jalapeno slices. Spread out 3-4 sprigs of the dill. Repeat these layers again.

Meanwhile in a small saucepan over medium heat combine peppercorns, vinegar, salt, and sugar. Cook 1-2 minutes until salt and sugar dissolve and then bring to a boil. Pour vinegar mixture over cucumber layers. Allow to sit for at least 45 minutes. For best results allow to sit in the refrigerator for several hours.

Ahhh…a third inspiration. I used the vinegar base from the Quick Dill Pickles for this recipe.


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