salt and vinegar cucumbers

This is how my Nana used to serve cucumbers in summertime, for guests: lightly seasoned over piles of ice.

This is how my Nana used to serve cucumbers in summertime, for guests: lightly seasoned over piles of ice.

salt and vinegar cucumbers recipe

This is not so much a recipe as a serving suggestion. The fresher and younger the cucumbers, the better!

Ingredients:

  • 4 small kirby (pickling type) cucumbers. Other kinds work, too.

  • 2 tablespoons or so apple cider vinegar (rice or champagne vinegars work great, too)

  • Sea salt to taste

  • Ice

Instructions:

  1. Peel cucumbers and slice into 1/4” rounds. (If your cucumbers have large, tough seeds you can slice the entire thing lengthwise then gouge the seeds out using a spoon. Then slice into half-rounds)

  2. In a medium bowl, toss cucumbers in vinegar and salt to taste. You just want a hint of tanginess and saltiness. Put in the refrigerator to rest for about a half hour. When ready to serve, mound a lot of ice in a bowl—more than you think. This prevents the ice from melting and drowning the cucumbers. Remove the cucumbers from the fridge and toss one more time. Remove them and lay them on the ice in one layer, if possible. This allows them to become very cold and crisp. Serve.