Cucumber Salad

A nice cucumber salad adds to a summer dinner when it’s just too hot to heat up the kitchen cooking.  This is German Deli style, meaning it’s vinegary as opposed to creamy. 

Ingredients

6 Pickling Cucumbers, Sliced super thin (mandolin slicer works great)

1 medium Yellow, Vidalia or Sweet East Texas Onion, sliced super thin (goal is 1 cup of sliced Onion)

¼ cup White Vinegar

¼ cup Apple Cider Vinegar

1/8 cup Olive or Grape Seed Oil

1 teaspoon Sea Salt

¼ teaspoon dried or ½ teaspoon fresh Dill Weed (fresh is preferred)

Optional

1 Jalapeño, minced

Directions

Chop, mix and store in Glass bowl.  Best if you can let it mingle and meld for at least 2 hours.  Serve Cool.

Abstinent Measuring

1 cup = 1 vegetable

Serving Suggestions:  I like it in combination with Chopped Fresh Tomato Salad (Tomatoes, onions, jalapeno, vinegar, oil, salt.  Same recipe as above: substitute Tomatoes for Cucumbers, use less Onion and dice the Onion.  Great with anything grilled