As I sit with my computer on my lap, poised ready to write about cucumber and onion salad, I am brain-dead. Truth is, I am posting this recipe for myself. Yep, it is true. Selfishly, I am thinking of all the time I spend looking for the recipe note card, sorting through recipe files on my computer and yet trying to remember how much sugar to how much vinegar. It should be so easy, yet I can’t ever remember.
Growing vegetables can be such a funny and unpredictable activity. Last year our cucumber plants came down with a fungus and had to be destroyed. No cucumbers for us. This year — we have 4 plants and they are producing at maximum capacity. Go figure.
I will keep cucumber and onion salad in my refrigerator and on our dinner table for the next month. When the tomatoes are ripe I will toss a few of those in. Come middle of August I won’t want to touch another cucumber until Christmas. True story. Meantime, I highly recommend you get some fresh cucumbers from the garden — yours, your neighbors, the farmers — wherever you can. Make a cucumber and onion salad. Enjoy!
P.S. And when you can’t find the recipe next year, it will be right here!
- 2 to 3 cucumbers
- 1 medium white onion
- ½ cup sugar
- 1 cup vinegar
- 2 cups water
- Salt and Pepper to taste
- *Optional: 1 to 2 tomatoes cut in quarters
- You will need a 2 quart jar with lid or other 2 quart container.
- Cut the ends off the cucumbers and peel along the long edge in 3-4 strips to leave a sort of stripped cucumber.
- Slice the cucumber in thin rounds.
- Peel and slice the onion in thin slices and separate.
- Put the cucumber and onion alternately in your jar/container. *Optional: add tomato quarters
- Add the rest of the ingredients and cover your jar/container tightly and gently turn so the ingredients are mixed together.
- Refrigerate overnight and serve cold.