By Dane Feldman
Photo by Dane Feldman.
It’s cucumber season here in the tri-state area (and it’s garden cucumber season in my backyard)! Cucumber salad is a family favorite in my house and this recipe is actually one my mother perfected.
What you’ll need:
1/2 cup rice vinegar (or apple cider vinegar)
1 cup water
1/2 tsp sugar
1/2 teaspoon ground black pepper
2 medium cucumbers
Green part from 2 scallions
1 large bowl
Bring the vinegar, water, sugar, and pepper to a boil in a small saucepan. Stir occasionally and let it simmer for about 5 minutes.
Peel the cucumbers and slice them as thin as possible with a paring knife. Layer the cucumbers and scallions in the bowl, switching between cucumbers and scallions.
Pour the liquid into the bowl of veggies and refrigerate for at least an hour before serving.
This dish works well in place of salad when you are looking for a quick dinner, but it also goes well as a side at a barbecue. Next time you’re invited somewhere, swap out the tired macaroni salad you usually bring for this cucumber salad. It’s light, sweet, and definitely summery.