Sweet and Sour Cucumbers

Warning: these can be addictive! Serve these with anything but I think they're especially good with grilled salmon or cold poached salmon for a light summer dinner. Original recipe comes from a June 1981 issue of Bon Appetit in the RSVP section. The recipe was requested from The Voyagers Restaurant in Albany, California. Make this the day before or early in the morning of the day you want to serve them. Note: if using English cucumbers, omit seeding the cucumbers.I've also added thin slices, cut into eighths, of a sweet onion such as the Texas 1015 or Vidalia to the cucumber/vinegar mixture occasionally.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Halve cucumbers lengthwise and scrape out seeds.
  • Slice cucumbers 1/8-inch thick.
  • Transfer to colander set over a bowl.
  • Sprinkle cucumbers with salt and refrigerate.
  • Combine vinegar, sugar and rice wine vinegar in small saucepan.
  • Bring to a boil, shaking pan gently to dissolve sugar; remove from heat.
  • Cool to room temperature.
  • Transfer to serving bowl and chill thoroughly.
  • Add cucumbers and dill (if desired) and toss lightly.
  • Cover and refrigerate at least 8 hours or overnight.
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RECIPE MADE WITH LOVE BY

@Leslie in Texas
Contributor
@Leslie in Texas
Contributor
"Warning: these can be addictive! Serve these with anything but I think they're especially good with grilled salmon or cold poached salmon for a light summer dinner. Original recipe comes from a June 1981 issue of Bon Appetit in the RSVP section. The recipe was requested from The Voyagers Restaurant in Albany, California. Make this the day before or early in the morning of the day you want to serve them. Note: if using English cucumbers, omit seeding the cucumbers.I've also added thin slices, cut into eighths, of a sweet onion such as the Texas 1015 or Vidalia to the cucumber/vinegar mixture occasionally."
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  1. Leslie in Texas
    Warning: these can be addictive! Serve these with anything but I think they're especially good with grilled salmon or cold poached salmon for a light summer dinner. Original recipe comes from a June 1981 issue of Bon Appetit in the RSVP section. The recipe was requested from The Voyagers Restaurant in Albany, California. Make this the day before or early in the morning of the day you want to serve them. Note: if using English cucumbers, omit seeding the cucumbers.I've also added thin slices, cut into eighths, of a sweet onion such as the Texas 1015 or Vidalia to the cucumber/vinegar mixture occasionally.
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