I love when you’re out at a restaurant, especially any type of Japanese restaurant and they bring you pickled cucumber and ginger with your meal. The acidity and crunchiness break up all the richness of whatever you were eating. It’s a great palate cleanser. And…it’s incredibly easy to do at home!
This is a fantastic make ahead salad, as it keeps in the fridge for days. However, it’s so tasty, it rarely makes it that long. Every time I make it, I find myself taking nibbles throughout the day.
Pickled Cucumber Salad
Makes about 8 small servings
2 large cukes, peeled and sliced thinly
1/2 onion, sliced thinly
1 cup white vinegar
1/2 cup water
1/2 cup granulated sugar
2-3 sprigs of fresh dill
Combine the cukes and onion slices in a large bowl. In a small saucepan, combine the vinegar, water and sugar. Stir to combine and bring to a boil. Once you reach a boil, pour over the vegetables. Stir in the dill, then cover and refrigerate until cold, at least 1 hour.