A staple for our summertime meals is this sweet Southern recipe which has been passed down in my family for generations - the cucumber salad. Wicked easy to make, the cool crunch of the cucumbers + onions make this an agreeable side salad no matter what's being served for dinner.
I've adapted mine to accomodate for those who prefer a little "kick" to their sides; but if you're like me and can only tolerate a minimum of heat, I give you permission to reduce or omit the peppers alltogether. Even without the added heat, this is a sweet + sour side salad that you will want to let linger in your mouth.
*Note that these amounts and measurements are a given only as a general rule. This is a very loose recipe, as the liquid can accomodate more vegetables if you are overrun with cucumbers. And the amount of red pepper flakes is only limited by your ability to take the heat!
Three or more kirby (pickling) cucumbers
One large Vidallia onion (or any sweet onion)
1/3 C Apple Cider
1/3 C Sugar
1/3 C Water
Salt + Pepper to taste
1 tsp. Red Pepper Flakes
Thinly slice your cucumbers. I prefer the kirby cucumbers for their smaller size and crisp crunchy centers, unlike the garden variety grocery store cucumber that's full of seed and watery pulp.
Also thinly slice your onions. Red onions also work very well for this recipe.
Next, mix together your remaining ingredients.
Place all ingredients into a storage container with a sealable lid. Shake well to incorporate, then place in the fridge 1-2 hours before serving. Stop by to shake the contents from time to time.
This dish goes with everything, so don't be surprised if you find yourself keeping a continual batch going throughout the summer. We do. And it naturally goes perfectly with our "trial run" of going gluten-free! Yay for yummy foods!