Shared by Mitchell Davis
Pickled Cucumber SaladYield: 14 servingsTime: 20min active time plus 1h
This recipe was shared by Mitchell Davis. Read more about his family in "For Mitchell Davis, the Meal Is the Holiday" and try his recipes for baked fish in sweet and sour sauce, beef brisket, and round challah with raisins.
All the Davises are lovers of sour things, so we never put any sugar in the dressing. But if you find the vinegar solution too strong, you can add a tablespoon or two of granulated sugar to help cut through the acid. You can also play around with peeling or not peeling the cucumbers, a decision I make based on what color I would to add to the meal, or my mood, or my degree of laziness at the time of preparation.
- 2 English (seedless) cucumbers (about 1 ¾ pounds), peeling optional
- 2 tablespoons kosher salt
- 1 large yellow or white onion (½ pound), peeled and very thinly sliced
- 1 cup of white vinegar (5 percent acidity)
- 1 to 2 tablespoons sugar, to taste (optional)
Using a food processor or handheld mandoline, thinly slice the cucumbers and place them in a large bowl. Sprinkle the cucumber slices with the salt, tossing the slices around to distribute the salt evenly.
Place a place on top of the salted cucumbers to weigh them down, and let sit at room temperature for at least 1 hour but no more than 2, until the cucumbers have given up a lot of their water and wilted.
Drain the cucumbers, rinse under cold water, and drain again. Add the sliced onion to the cucumbers.
Combine the vinegar and 1 cup cold water and pour over the cucumbers. If using sugar, it is best to dissolve it in a little hot water and then add that mixture to the cucumbers.
Pack into a 1-quart glass jar or other non reactive container and refrigerate. The cucumbers can be eaten right away, but they are best after they have sat for a day or two. They will keep about two weeks in the refrigerator.