One of the salads my family enjoys is a kosher deli-style, cucumber salad. This salad came about after my father's favorite kosher deli in Montreal closed. Two or three times a month, my father would go to this kosher deli and get take out. One of the "must haves" was a cucumber salad - which was my dad's favorite. It took me awhile to perfect the recipe, but it was worth the effort. This is a fast and simple recipe. The only thing is you have to make it ahead. It must be chilled before you eat it. It keeps well, if you have leftovers and actually tastes better as it gets older. It's almost like a dill pickle - and great on the side when you cook out on the grill or just with a sandwich.
Cucumber Salad
4 cucumbers, peeled or not, sliced thin
1 yellow onion, thinly sliced
3/4 cup granulated sugar
1/2 cup water
1 cup vinegar
3 teaspoons dried dill
2 cloves of garlic, finely minced
Place water, vinegar, sugar, dill and garlic in a medium saucepan. Bring to a boil, stir until sugar dissolves. Place sliced onions and cucumbers in a glass bowl. Pour vinegar mixture over top. Cover bowl, refrigerate until chilled, at least 4 hours. Serve.
Makes 4 -6 servings
Hey, this is just like my recipe Julie!! Love it and with so many cukes this time of year, a great way to get rid of some of them, eh?
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