Over the past few years, I've acquired a taste for vinegar. Vinegar isn't just for salad dressings. An adventurous cook can use this sharp, spicy marinade for an array of dishes such as: baked beans, fruit-centric appetizers, and stews. Just the other day I came across a recipe for refrigerated cucumber salad and I was so intrigued that I had to give it a try. Apparently, this cold dish is a bit of a Southern thing and it's no wonder why- toss the ingredients into a large jar and take it to any summer gathering for a tangy, cold side dish.
I enjoyed the salad on a toasted bagel with labne, a tart Greek yogurt (a staple for any kitchen), and pan seared salmon.
- 4 cucumbers (I used Persian but any type will do), thinly sliced
- 1 red onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 3 celery stalks
- 2 cups of white vinegar
- 1 1/2 cup of white sugar
- 1 t red pepper flakes
- 1 T salt
- Add together vinegar, sugar, salt and red pepper flakes into a pot. Bring to a boil over medium heat and add in the celery stalks. Stir continuously for a few minutes to make sure the sugar has melted.
- Remove from heat and add 2 handfuls of ice cubes, set aside.
- Mix together the rest of the ingredients in a large bowl. Pour the liquid ingredients on top and let sit for a few minutes. Once cooled, transfer the contents of the bowl into a jar and store in the refrigerator for up to 2 months.