Post by barb43 on Apr 20, 2021 14:49:02 GMT
Tangy Cucumber Salad
Yield: Serves 4-6 as a side dish
Ingredients:
1/4 cup Apple Cider Vinegar
2 tablespoons Extra Virgin Olive Oil
2 teaspoons granulated Sugar
1 teaspoon Kosher salt, plus more as needed
Freshly ground Black Pepper
2 pounds of Cucumbers (about 4 medium)
2 tablespoons finely chopped fresh Chives
Directions:
1. Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and which to combine.
2. Thinly slice the cucumbers crosswise. Place them in the bowl and add the chives.
3. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld.
4. Taste and season with salt & pepper as needed before serving.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Yield: Serves 4-6 as a side dish
Ingredients:
1/4 cup Apple Cider Vinegar
2 tablespoons Extra Virgin Olive Oil
2 teaspoons granulated Sugar
1 teaspoon Kosher salt, plus more as needed
Freshly ground Black Pepper
2 pounds of Cucumbers (about 4 medium)
2 tablespoons finely chopped fresh Chives
Directions:
1. Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and which to combine.
2. Thinly slice the cucumbers crosswise. Place them in the bowl and add the chives.
3. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld.
4. Taste and season with salt & pepper as needed before serving.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
