Can I give you one last hot weather recipe before the summer ends? I know it’s after Labor Day, but it was 90 degrees here yesterday, so I think it’s appropriate. This is an old school recipe, too. Cucumber salad. Not just any cucumber salad. A cucumber salad that teeters ever so slightly on the verge of too sweet, but yet somehow manages to stay just perfectly balanced between sweet and tangy. Ergo, the name of ‘sweet and tangy cucumber salad’ was born. I’m so clever.
I received a container of this from my mom when she was visiting, courtesy of my grandmother, who sent it over from a picnic. My aunt was the one who had actually made it. I thought the original incarnation of this recipe was too sweet, so I cut back on the amount of sugar and oil, which is reflected in the recipe below. The onion becomes milder as it sits in the dressing, so I recommend making this at least an hour prior to serving.
Take this to any end of summer picnics, and watch it disappear. Sometimes simple, family recipes really do take the cake.
sweet + tangy cucumber salad.
courtesy of my Aunt Terri’s recipe.
2 cucumbers, peeled
1 onion, very thinly sliced
3/4 cup sugar
1 cup white vinegar
1/3 cup grapeseed oil
1 tablespoon celery seed
Combine the sugar, vinegar, oil and celery seed into a small saucepan. Bring to a boil, and simmer until sugar is dissolved. Turn off and let cool. Set aside.
Peel cucumbers (if desired) and thinly slice and equal amount of cucumbers and sweet onions. Cut about an 1/8 inch thick. In a large bowl, combine the cooled dressing and the vegetables. Cover and refrigerate for at least an hour. Serve chilled.
Note: The onion’s sharp flavor will decrease as it marinates in the dressing.
Serves 6 as a side.
**Please use ingredients wherever possible**