Gurkensalat (Cucumber Salad)
This recipe came from Food and Nutrition Magazine ( July/August 2017) . It has very simple ingredients and subtle, simples flavors. Scott and I enjoyed it. Eat as a salad or put on a meat and cheese hoagie. 2 cucumbers, medium 1 onion, medium 1 tsp salt 1/3 C white distilled vinegar 1 T sugar 1 T chopped fresh chives (I didn't have this the first time I made it and it was still great.) Rinse and dry cucumber, then cut off the tip of each cucumber. Place a colander over a bowl that is large enough to catch liquid from the cucumber. Slice the cucumber thin with a mandolin or knife, Thinly slice onion, with a knife or mandolin, and place in the colander with the cucumbers. Sprinkle with salt, toss to evenly coat and refrigerate for 1 hour to allow liquids from the cucumbers and onions to drain into the bowl. Discard the liquid. Transfer cucumbers and onions to a serving bowl and add vinegar and sugar. Stir and return to the refrigerator ...