Cucumber Salad, a la my Mom
In addition to the salad above,
i love to strain the cucumbers and onion and then pile them
onto a slice of fresh bread that has been slathered in mayo
In my memory, during those blazing hot childhood summers in the desert,
a bowl of this crisp and juicy salad seemed to always
be in the 'fridge. Just thinking about it makes my mouth water.
In a glass or metal bowl, mix 3/4 cup or about 175 ml each: water and a lovely vinegar.
i use a wonderful cider vinegar brewed by a local orchard.
Stir in a generous pinch of good salt--sea salt or Kosher will do--but definitely not
the harsh tasting, chemical laden "table salt" we have here in the states.
Stir in about 1 tablespoon--
a mound about the size of a small walnut
of minced fresh dill.
Take one long "English" cucumber and cut it in half, then slice it on a mandoline.
i like them about 1/8" or 3mm thick. Paper thin slices will become much too limp.
Do the same thing to 1 small sweet onion, like a Vidalia*
Add the cucumbers and onions to the brine, stir well.
Cover and put in the 'fridge for 2-3 hours.
*Most Vidalia onions have a flatter shape than regular yellow onions.
This has prompted me to select the flatest red or white onions when
searching for a sweet onion when Vidalias are out of season.
It does seem to me that flat onions are sweeter than round ones--
but that could just be my imagination, i suppose.