Refrigerator Cucumber Salad by Barbie Seidl

Instructions

1. Combine Vegetables: In a large bowl, layer the thinly sliced cucumbers and onions.

2. Make the Dressing: In a separate medium bowl, whisk together the sugar, vinegar, and salt until the sugar is mostly dissolved.

3. Marinate: Pour the dressing over the cucumber and onion slices. Stir gently to ensure everything is evenly coated.

4. Chill: Cover the bowl and refrigerate for at least 24 hours for the best flavor, stirring occasionally. The salad will keep for several days in the refrigerator.

Notes

• For the best texture, use crisp cucumbers like English or Persian varieties. If using standard cucumbers, you may want to peel them and scoop out the seeds.

• The salt is crucial for drawing out moisture from the cucumbers. You can start with 1 tablespoon and add more to taste after the salad has marinated.

• This salad is meant to be sweet and tangy. The vinegar will mellow significantly as it marinates with the sugar.