Lee Hong's Cucumbers Recipe #90816
I got this from the Best of Bridge cookbook. It is a real hit at BBQ's as well as a side dish on a hot summer day. I make a big batch because people always want to take leftovers home! Tastes even better the next day, but the cucumber will be a bit wilted, but doesn't affect the taste. Enjoy!
Edited to include: You can also add some fresh dill weed to the dressing. It adds a nice flavor.
by Cathy17
40 min | 20 min prep
SERVES 4 -6
- 1 tablespoon salt
- 1 long English cucumber, sliced very thin (do not use short green cucumbers)
- 6 tablespoons sugar
- 2 tablespoons vegetable oil
- 1 Spanish onion, thinly sliced
- 8 tablespoons white vinegar
- 6 tablespoons water
- Slice cucumbers as thin as you can.
- Arrange cucumber slices in a bowl in layers, salting between layers. Sprinkle the cukes with salt, don't over salt them.
- Let stand 2 hours.
- Rinse with cold water until no salt remains. Make sure you rinse salt out of cukes extremely well or the salty taste will stay.
- Drain well and pat dry.
- Thinly slice red onions and break apart rings.
- In a separate bowl, mix sugar and oil, then add vinegar and water.
- Add more sugar or vinegar if not sweet or sour enough.
- It should have a nice tangy taste.
- Add onions and cucumber to vinegar dressing.
- Mix well.
- Cover and refrigerate for a couple hours, stirring frequently to blend flavors.
- Serve with steak, chicken, at a BBQ or with a deli style sandwich!
- This doubles and even triples well! This makes alot of dressing for the cukes, but I like it that way so the cukes are totally immersed and absorb the flavor.
- Edited to add: you can also add fresh dill weed to the vinegar dressing if you wish.
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