I was reminiscing the other day about foods my mom always use to make. Cucumber salad was one. I would eat the whole bowl when she made it. I loved cucumbers as a kid and I think her salad was the reason why. When I think about how she made it or where her recipe came from, I found it odd that she used cloves in it. But let me tell you, it's fantastic. I don't know why the cloves make it taste better, they just do. I think I duplicated her recipe pretty well. I will get my sister to be the judge, she will know for sure.
Into a bowl - 3 English cucumbers, peeled, cut in half then sliced. I used 1/2 of a red onion and 1/2 of a Vidalia onion, cut them in half then sliced them.
Add 2 teaspoons of kosher salt, 1 teaspoon of black pepper, 1 tablespoon of whole cloves and 1/2 cup of sugar, stir together. Pour 1 1/2 cups of apple cider vinegar and 1/2 cup of water over the top and stir to combine.
Cover the salad with plastic wrap and let sit at room temperature for 2 - 2 1/2 hours. Stir twice during that time. After the salad has sat at room temp, drain the salad of some of the juice. Stir, cover and refrigerate until ready to use.
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