Cucumber Salad

Name: Cucumber Salad
Ingredients: 4 Lebanese cucumbers, or 1 English cucumber; 1 teaspoon kosher salt; 1/4 cup (60 ml) white vinegar; 1/4 cup (60 ml) water; Pepper; 1 tablespoon sugar; 1 tablespoon mustard seeds

January 24, 2012

Ingredients

4 Lebanese cucumbers, or 1 English cucumber

1 teaspoon kosher salt

1/4 cup (60 ml) white vinegar

1/4 cup (60 ml) water

Pepper

1 tablespoon sugar

1 tablespoon mustard seeds

Preparation

Step 1
Thinly slice the cucumbers and place in a colander. Lightly rub the salt into the slices while tossing them. Place the colander over a bowl and let drain for about 15 minutes. Place the cucumber slices in a bowl and set aside.
Step 2
In a small saucepan, bring the vinegar, water, pepper to taste, sugar, and mustard seeds to a boil. Remove from the heat, pour the mixture over the cucumber slices, and refrigerate for 1 hour. Add more pepper to taste before serving.

Cookbook cover of The Art of Living According to Joe Beef: A Cookbook of Sorts by Frédéric Morin, David McMillan, and Meredith Erickson.

Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.

TagsPickle Condiment Salad Cucumber Vegetable Side Dinner Gluten Free Dairy Free Vegetarian Vegan Easy 5 Ingredients or Fewer Pickle & Preserve Cookbooks

Recipe notes

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