Overloading the Machine

Marinated Cucumber Salad

Recipes / Salads

Based on Jane Dornbusch's recipe in the Boston Globe, 2005 August 17

Serves 6.

  • 1/2 cup distilled white vinegar
  • 1 1/2 teaspoons kosher salt
  • 4 teaspoons sugar
  • 4 firm pickling cucumbers, unpeeled and thinly sliced
  • Pinch of crushed red pepper (optional)

In a small bowl, combine the vinegar, salt, and sugar. Stir until the salt and sugar dissolve.

In a glass serving bowl, place the cucumbers and pour the vinegar mixture over them. Sprinkle with crushed pepper, if using.

Let the cucumbers stand at room temperature for 20 minutes, then cover and refrigerate for up to 3 hours before serving.


Haven't tried it yet. I'm sure it would go very well with the [Sesame-Peanut Noodles].

This page was last modified on 2011 December 20.