Saturday, July 10, 2010

Perks and Cukes.

The reporter side of my job sometimes offers a few benefits that give the job that something extra.  I was doing a story on Fourth of July, Way Higher than knee-high corn this past week and chatted live with a local farmer about his crops.  In the down time we got to inspecting his cucumbers and he picked a few for the camera guy, Phil, and I to take home with us.  They were early season so not the biggest, but they were tasty!  I don't know what Phil did with his, but I made sure to grab Grandpa's recipe for cucumber-onion salad!  Here's the's a little sweeter than other versions I've tried...

Thinly sliced cucumber. 
Thinly sliced onion.
1/2 cup white vinegar.
1/2 cup sugar.
2 Tablespoons vegetable oil.

Heavily salt the sliced cucumbers and onion.  Let sit for an hour or more.  Rinse.  Drain and press to remove as much water as possible.  In a separate bowl, wisk vinegar, sugar and oil.  Add salt and pepper to taste.  Viola!

Turned out fabulous!

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