casual cooking and living
My grandparents were weekend farmers. Every weekend they drove out to eastern long island and spent their entire weekend working their land. They grew vegetables and fruits from spring through autumn. Many weekends as a child I would join them. We spent most of the time outside working in the garden. When it’s was time to eat we would select from the garden, prepare it and eat outdoors. I loved when we would decide to make cucumber salad. My grandmother would prepare a big enamelware tub filled with thin slices of cucumber, toss with salt and let sit to draw the water out. It’s still one of my favorite salads.
From by the bay wishing you lasting food memories!
5 cucumbers peeled and thinly sliced
½ cup vegetable oil
¼ cup white vinegar
1 small onion finely sliced
1 tablespoon fine sugar
2 tablespoons fresh dill, chopped
2 tablespoons kosher salt
ground black pepper to taste
Place cucumber slices into a large bowl. Sprinkle salt over the cucumbers and mix. Cover with plastic wrap and leave for at least three hours – even longer is better. After this time drain all the water , rinse and squeeze the water out of the cucumbers. Add the remaining ingredients and mix well. This salad is great cold or at room temperature.