Author Notes: I make this salad every time my son comes in to town and then quite often throughout the year. It’s simple but complements a variety of dishes. This can be doubled or tripled depending on the size of your picnic. —inpatskitchen
Serves: 4 to 6 as a side
Ingredients
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2
English cucumbers sliced in rounds as thinly as possible
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Salt for wilting the cukes
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3
tablespoons granulated sugar
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4
tablespoons seasoned rice vinegar
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4
tablespoons dried dill weed
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3/4
cup thinly sliced red onion
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Grape tomatoes for garnish (optional)
Directions
- Generously salt the sliced cucumbers and toss. Set them in a colander over a bowl and let them “wilt” on the counter for two to three hours.
- After wilting, thoroughly rinse the salt off ( this can take three or four minutes ). You want just a slight taste of salt on the cucumbers.Drain.
- In a bowl mix the cucumbers with the onion, sugar, vinegar and dill. Refrigerate a few hours before serving either cold or at room temperature.. Garnish with the grape tomatoes if desired. Serve with a slotted spoon.
- Note: Feel free to adjust the sugar and vinegar ratio to your taste.
/65702655-63a0-4d20-a082-519461a166f8--DSCN0910.JPG "Wilted Cuke Salad 2")
