Growing up my grandmother used to make cucumber salad all the time. It was one of our family favorites. She never wrote down a single recipe and rarely measured anything, yet time after time the food always came out perfectly. Since she passed away I’ve tried replicating several of the dishes that she made regularly but haven’t quite managed to figure out how she did it. So whenever I see a cucumber recipe, I have to try it just to see how close I can get it to taste like the one I had growing up.
This one is quite close. Not exactly how I remember it, but close. There are two parts to this recipe that are crucial. First starting off with cold water (I refrigerate mine beforehand) and the second part is chilling the final product overnight. Some people will refrigerate a handful of hours and call it good, but that doesn’t give the cucumbers enough time to soak up all the vinegar. Now I tend to like mine with a little extra salt, so I add in 2 ½ teaspoons, but you might want to start off with just 2 teaspoons and add more when eating just in case.
- 2 cucumbers
- ¼ small onion, sliced thin
- ¼ green bell pepper, sliced thin
- 1 large clove garlic, smashed up.
- 1 cup white vinegar
- 2/3 cup cold water
- 4 tablespoons sugar
- 2 ½ teaspoons salt
- ½ teaspoon ground black pepper
Peel the cucumbers and slice very thin. Place into bowl with onion, bell pepper and garlic.
In a liquid measuring cup or large bowl, stir remaining ingredients together. Pour over veggies and stir. Cover and refrigerate overnight before serving.