This traditional side dish is a great take along for picnics or tailgates, and its acid tang is a nice complement to barbequed or fried food. In addition it is vegan, heart disease friendly (no added fat or animal protein), kosher and free of all major allergens. It’s nice to have for summer weeknight dinners since there is no heating involved and no preparation that day is required.
Ingredients
3 cups sliced and quartered cucumbers
1 cup diced yellow onion
¼ cup apple cider, coconut, or white vinegar
¼ tsp salt (truly optional – most traditional recipies don’t use salt)
¼ tsp black pepper.
Equipment
1 large jar with lid or a bowl with a lid. Ideally glass or porcelain lined. Preferably not plastic. Definitely not aluminum.
1 knife for chopping cucumbers and onions
1 cutting board
Measuring cups and spoons
Instructions
Wash the cucumbers
If you want to peel the cucumbers do so now. There is no need to do it and the skins have a lot of nutrients, but a lot of people like their cucumbers peeled. Personally I like to run a fork down the sides and make them more colorful.
Quarter the cucumbers lengthwise and chop into about 1/2 inch dice (whatever seems reasonable).
Put the cucumbers in the jar
Peel and mince onion
Put the onion in the jar
Put all remaining ingredients into the jar and screw on the lid
Shake jar. Put jar in fridge. Shake again occasionally.
Serve sometime in the next few days
