Vinegared Cucumber Salad How to prepare
• 4 small cucumbers
• 1 teaspoon salt
• a pinch of sugar
• 1/4 cup white wine vinegar
• 1/2 cup distilled water
1. Cut off and discard the tips of the cucumbers. Slice the cucumbers
very thinly on a mandolin, or as thinly as you can with a knife.
2. Combine salt, sugar, vinegar and water in a large non-reactive
container, such as a glass jar. Add the cucumbers, cover, and leave
to marinate in the refrigerator. You can serve the salad in as little
as a few hours, or keep it in the fridge for up to several weeks.
(Try to only use clean utensils when you dip into the jar - this will
substantially increase the salad’s shelf life.)
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