Grandma’s Cucumbers
Growing up, my grandmother had a small vegetable garden that always seemed to be at peak production during my yearly summer visit. I usually spent my mornings in the kitchen drinking coffee (really just milk and sugar with a splash of coffee) with my grandma while grating zucchini, slicing corn kernels off the cob, and pitting cherries for the freezer. While we did pickle most of the cucumbers, some had a different fate. They were doused in vinegar, salt, and sugar and served with lunch each day. I couldn’t get enough of the sweet-salty-tangy combo and loved the fresh crunch that went with it. Now, I make this salad every week this time of year to have in the fridge and find myself opening the jar when I feel moorish to sneak a little bite. It tastes just like summer.
Ingredients:
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon sugar
1 shallot, thinly sliced
1 pound cucumbers, thinly sliced
Directions:
In a large bowl combine all of the ingredients and toss well to coat the cucumbers. Pour into an airtight container, like a large jar or Tupperware. Put on the lid and give it a little shake before popping in the fridge for a few hours. This storesSO well and gets better with time (up to a few days) so don’t be afraid to make it ahead or double the batch.
