Wednesday, July 21, 2010

Creepy Cucumber


With Two Kids and a Demanding Family, who really has time for cooking tonight?
Perhaps and simple cucumber salad...





Makes 4 servings

1/2 cup white wine vinegar

1/2 cup distilled white vinegar

1 red onion

6 tablespoons granulated sugar

1 teaspoon kosher salt (or 1/2 teaspoon regular salt)

1/2 cup water

1 long or 2 short cucumbers (seedless if possible)

6 to 8 leafy dill sprigs

Salt and freshly ground black pepper to taste

For the marinade, combine the vinegars, sugar, salt and water in a small saucepan. Bring to a boil, stirring to dissolve the sugar. When it's fully dissolved, simmer for 5 to 10 minutes until the mixture becomes somewhat syrupy. Let cool to room temperature.

While the marinade is cooling, finely slice the cucumbers into rounds about 1/16-inch thick. You can use a mandoline or V-slicer (an angled blade set in a plastic frame; one common one is sold by Benriner), or, if you're patient, you can just slice them with a knife. Pick the leaves from the dill sprigs, discarding the stems, and finely chop.

Place the cucumbers, onion, dill and marinade in a heavy-duty re-sealable plastic bag and refrigerate for at least an hour, preferably 4 or more. With a slotted spoon, lift the cucumbers into a serving bowl and season to taste with salt and freshly ground black pepper.