From Ground To Plate: Homemade Cucumber & Onion Salad

There seems to always be cucumbers hanging from the vines, so I wanted to turn our large bounty of cucumbers into a delicious dish for the AmeriCorps team retreat. I found a recipe for a cucumber and onion salad and it seemed like the perfect snack to bring for a cook-out.

The required ingredients were:

2-3 large cucumbers

1 medium white onion

1/2 cup sugar

1 cup white vinegar

2 cups water

1 tablespoon pepper

salt

You will need a 2 quart jar with lid or other 2 quart container

I began by cutting off the ends of the cucumbers and peeling the cucumbers. I did not peel the skin off of the whole cucumber, instead I cut along the long edge in 4 strips. The cucmber looked like it was striped.

I then cut the cucumber into thin rounds.

Next, I had to peel and slice the onion into thin slices and separate. This was a doozy because the onion really stung my eyes!

Then, the recipe calls for you to place the cucumber and onions alternately in your jar/container. I tried to alternate as efficiently as possible, but I just tried to make sure that the ingredients were evenly spread out so that every cucumber was touching an onion for the full flavor.

Next, you had the rest of the ingredients. I recommend tasting a cucumber after you do this. I found the mixture to be a bit watered down so I added some extra vinegar and spices, but then it had a bit too much of a bite. I kept adding ingredients and water until I found the mixture to be right. You then cover the container tightly and gently turn the ingredients so that they are mixed together.

Refrigerate overnight and serve cold.

ENJOY!