A guide to making a cucumber salad
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My name is Lisa. I have been writing hubs on hub pages for about a year now. Recently I started writing some of my favorite recipes and some of my oldest daughters recipes as well. As a team I do the cooking and she does the baking and my husband does the frying and grilling. This seems to work out well for us as long as I am willing to do all the dishes. We all know how much husbands and kids love doing dishes.( I laugh as I write this). Many years ago I know someone who had the best cucumber salad recipe I ever tasted. He made it with a pepper vinegar that he used to purchase in a little Korean grocery store. Sadly he passed many years ago and with him went his delicious recipe. I tried many times to duplicate from taste alone but I am sure it had something to do with that pepper vinegar I have not been able to find. So with that being said I have had some practice perfecting my own recipe. I always hope to find that pepper vinegar one day but until then This one with make for a great side dish to a bbq meal or any of your favorites.So I will show you how to make my cucumber salad recipe which is not nearly as spicy as my old friends but it certainly makes your mouth water.
I hope you will enjoy this cucumber salad as I do.
- 2 cucumbers, american
- 1 onion, red
- 6-7 green olives with pimentos
- 1 cup vinegar, white
- 3 cherry or grape tomato
- 1 tablespoon olive oil
- enough to coat cucumbers salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 pinch oregano
- 1/4 teaspoon adobo
I like to make my cucumber salad the night before I am going to serve it. If I don't have time to make the day before I like to make at least 4-5 hours before serving. It tastes better when the ingredients settle in.
You will need a good slicing knife, a cutting board and a medium size bowl with a tight fitting lid.
First I start by washing my cucumbers
then peel the cucumbers. After peeling cucumber I take a fork and run it through the cucumber on all sides to let the juices from the cucumber to start flowing and it also makes them look nice. Once that is complete I slice cucumber into very thin slices. After all cucumbers are slices I place them in the bowl and sprinkle salt over them to make sure they are coated lightly. While the cucumbers are sitting in the salt you will see the juices starting to come to the surface of the cucumber.
Now slice your onion in thin slices. I like them to be round this makes for a nicer appearance. Now place the onions in the cucumber salt mixture. Mix well.
Now cut up your olives usually I cut them in 4-5 slices just so they are small. Now add olives to mixture
Cut a the little tomatoes into very small pieces Usually I cut them into quarters but if its a bigger tomato cut into eighths. Add Tomatoes to mixture
Now add your white vinegar. I don't usually add all the vinegar at once as sometimes your cucumbers are smaller or bigger. I start with about half the vinegar and I see how much it covers in the bowl. If all the cucumbers are covered I don't add any more vinegar if they are not covered I add more so you will have to use a little trial and error to see exactly how much vinegar you will need. If one cup is not enough please use more to make sure all mixture is covered. Now add your dry seasonings. I usually start with the black pepper and then add in the garlic powder, pinch of oregano and the adobo. If I am looking for a little heat I throw in a dash of cayenne pepper as well. Add the olive oil and mix well. Once all ingredients are mixed together time to refrigerate.
This salad will taste better and better the longer it sits in the mixture.
Hope you enjoy your Cucumber Salad