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Cucumber Salad

Ingredients

4 Lebanese cucumbers, or 1 English cucumber
1 teaspoon kosher salt
1/4 cup (60 ml) white vinegar
1/4 cup (60 ml) water
Pepper
1 tablespoon sugar
1 tablespoon mustard seeds

Preparation

  1. Step 1

    Thinly slice the cucumbers and place in a colander. Lightly rub the salt into the slices while tossing them. Place the colander over a bowl and let drain for about 15 minutes. Place the cucumber slices in a bowl and set aside.

    Step 2

    In a small saucepan, bring the vinegar, water, pepper to taste, sugar, and mustard seeds to a boil. Remove from the heat, pour the mixture over the cucumber slices, and refrigerate for 1 hour. Add more pepper to taste before serving.

Cookbook cover of The Art of Living According to Joe Beef: A Cookbook of Sorts by Frédéric Morin, David McMillan, and Meredith Erickson.
Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
TagsPickleCondimentSaladCucumberVegetableSideDinnerGluten FreeDairy FreeVegetarianVeganEasy5 Ingredients or FewerPickle & PreserveCookbooks
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