This easy to prepare Sweet and Sour Cucumber Salad makes a wonderful addition to summer dishes. In addition to that, this delicious salad is a great alternate for pickles. You can make your Sweet and Sour Cucumber Salad a day ahead of time and place it in the refrigerator overnight to serve during the tough hot days of summer. Do not remove the skin of the cucumber as it is packed with Vitamin A, Vitamin C, fiber and folic Acid.
Preparation time: 10 to 15 minutes
Refrigerate: an hour
Serving size: 04
Utensils needed: cutting board, knife, colander, serving bowl, mixing bowl, flat wooden spatula, and refrigerator
- 2 or 3 cucumbers – thinly round sliced
- 1 teaspoon salt- kosher salt is preferred
- 1 cup vinegar - Spanish sherry vinegar & cider vinegar are preferred
- 1/2 cup sugar
- freshly ground black pepper
- fresh parsley – chopped
Wash the two cucumbers and wipe them dry. Cut off the two ends with a sharp knife and place them on a cutting board. Now, cut them into thin round slices with a knife or mandolin slicer. Place the cucumber slices in a fruit colander and sprinkle some salt on the top. Set the colander aside until the cucumber slices release water. It is better to get rid of extra water from the cucumber slices as it can affect the overall taste of your salad.
Note: Do not use too much salt. Kosher salt is preferred for Sweet and Sour Cucumber Salad.
Meanwhile, take a large mixing bowl and pour 1 cup of vinegar into it.
Top the vinegar with ½ cup of sugar and freshly grounded pepper.
Take a large whisk and mix all the ingredients until the sugar dissolves completely and is smooth.
Add the salted cucumber slices in the sugar-vinegar mixture and gently fold with flat wooden spatula until all the cucumber slices are dampen.
Cover the Sweet and Sour Cucumber Salad bowl with a plastic wrapping sheet and place it in refrigerator for at least an hour.
Note: It is better to make this salad one hour prior to serving and set it in refrigerator.
Remove from the refrigerator after an hour and toss it gently. Sprinkle some fresh chopped parsley at the top and serve immediately.