You can see me making vast quantities of cucumber salad for our seders and for the seders of dear friends.
My mother always made this salad. Her mother did, too. Everyone in our family loves it. The only problem with this recipe is that it is so hard to be precise in the quantities. So, this recipe is a starting point. So much depends on the size of the cucumbers. Start with these quantities and then taste...perhaps a bit more salt? Or maybe you like it sweeter?
Ingredients
12 Persian cucumbers, thinly sliced
2 teaspoons Kosher salt
¼ cup white vinegar (for Passover use Kosher for Passover white vinegar)
2 tablespoons water
1 tablespoon sugar
Ground black pepper
¼ purple onion, thinly sliced (optional)
Fresh dill, chopped (optional)
Preparation
Place sliced cucumbers in a colander, salt with one teaspoon Kosher salt, and let drain for half an hour over a bowl.
Put salted cucumbers in a medium bowl. Discard leftover liquid.
In a small bowl, mix vinegar with water, sugar, remaining 1 teaspoon salt, and pepper to taste. Adjust seasoning.
Pour vinegar mixture over cucumbers. Add onion and dill. Cover and refrigerate. Allow to marinate for at least 1 day before serving.
Yield: 6
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