When I first became vegetarian in the 1970s, one of my favorite cookbooks was the Moosewood Cookbook. When it’s younger sibling, The Enchanted Broccoli Forest, came out, I wanted to love it. But love never blossomed between us and I gave away my copy years ago. Recently, though, a friend introduced me to a recipe from the Enchanted Broccoli Forest that I wish I’d known back in those days: wilted cucumber salad.
This salad takes all the best of cucumber and turns it into something magical. I could eat an entire batch in one sitting. I probably would, too, if my husband weren’t on the other side of the table demanding his share. I guess we’ll make a double batch next time.
You can make this dish with your favorite combination of vinegars. I use 1/2 high quality cider vinegar (Braggs will do) and 1/2 rice vinegar. I don’t like to use a vinegar that’s too strongly flavored, or it will overpower the natural goodness of the cucumber.
This is a great make-ahead dish. While it’s best to give it a full day to let the flavors blend, I’m usually dipping into the bowl as soon as the salad is chilled.
- 4 medium cucumbers, peeled, seeded and thinly sliced
- 1/2 medium red onion, thinly sliced
- 2/3 cup vinegar (combine your favorites)
- 1/3 cup water
- 4 tablespoon sugar
- 1 tsp salt
- 2 tablespoon fresh dill, chopped, or 2 tsp dried dill
- freshly ground black pepper to taste
- Place the sliced cucumber and onion in a medium sized bowl.
- Combine the vinegar, water, sugar, and salt in a saucepan and heat just to boiling. Remove from heat.
- Pour the hot liquid over the sliced cucumber and onion, and stir to combine. Allow to cool to room temperature.
- Add the dill and black pepper, and stir.
- Cover tightly and chill. Serve cold.