This refreshing salad is a very good choice for picnics since no dairy ingredients means no worry about refrigeration. All you need to worry about is whether you'll have enough for everyone!Ingredients:
2 cukes, unpeeled or partially peeled
2 cukes, unpeeled or partially peeled
1 cup red wine vinegar
1/4 cup sugar
1/2 red onion, cut in half
Make Ahead Preparation:
Slice the cucumbers and onions into paper-thin slices. The best method here is to use a mandoline.
1/4 cup sugar
1/2 red onion, cut in half
Make Ahead Preparation:
Slice the cucumbers and onions into paper-thin slices. The best method here is to use a mandoline.
Layer your cucumber slices n a large colander, lightly salting each layer as you go. Place a large plate weighted down with something heavy on top of the layers. Place the colander in a large bowl to catch the drippings and refrigerate for at least 2-3 hours.
In a small saucepan, heat the vinegar and sugar until it comes to a boil and cook for 3 minutes. (You can add water here to cut down on the acidity if you like.) Remove from heat and let cool.
Remove the cukes from the fridge, rinse and pat dry. In a large mason jar, layer the cucumber slices with the red onion, cover with the vinegar mixture, seal and let sit in the fridge for up to one week.
In a small saucepan, heat the vinegar and sugar until it comes to a boil and cook for 3 minutes. (You can add water here to cut down on the acidity if you like.) Remove from heat and let cool.Remove the cukes from the fridge, rinse and pat dry. In a large mason jar, layer the cucumber slices with the red onion, cover with the vinegar mixture, seal and let sit in the fridge for up to one week.
Last Minute Assembly:
Remove from the refrigerator. Drain the cucumbers, reserving some to use as a dressing. Toss the salad with the dressing, garnish with fresh dill and serve. Can be served cold or at room temperature.
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