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 for 1 hour.  When ready to serve, toss and sprinkle with chives.  This salad is best served the same day.  Leftovers can be kept in the refrigerator for up to 3 days.