This week I have been talking about how much I love Charleston, South Carolina. After spending a few days there I remember just how much I love the food. A few of my favorite places serve this cucumber salad when you sit down and look over your menu. Hominy Grill on Rutledge and Jestine’s Kitchen on Meeting Street come to mind. We had a bridal luncheon at a cute restaurant in Isle of Palms and a few of my friends ordered a side of cucumber salad but it came to the table in a creamy buttermilk dressing. That is just not right! The cucumber salad that I know and love is in a sweet and tart vinegar based dressing. This salad is cold and refreshing. It takes about 5 minutes to put together and keeps well in the fridge for a few days. I find myself grabbing a cuke everytime I open the fridge.
Some recipes say to peel the cucumber and well, we all know that I am lazy. I really like cucumber peel, but if you are so inclined, please peel your cucumbers. This is a perfect side dish for a picnic, barbecue, or just to keep around to snack on.
4 cucumbers (I used one large English cucumber) 1 small onion sliced thinly (red or white) 1 cup white vinegar 1/2 cup water 3/4 cup white sugar 2 Tablespoons chopped fresh dill salt and pepper to taste
Put the vinegar, sugar, and water in a saucepan and bring to a boil. Set aside to cool.
Slice the cucumbers and onions. Add them to a bowl with the fresh dill. The dill is what makes this salad so good.
Generously season with salt and pepper.
Pour the cooled vinegar mixture over the cucumbers.
Give it a stir and put it in the fridge until cold. Marinate for at least an hour.
These are best eaten ice cold out of the refrigerator. They are so refreshing on a hot day. Obviously they can be eaten at room temperature also, but eating them ice cold out of the fridge brings me back to my days of living in the South. Who am I to break tradition?