All summer long, my Grandma Morsch had a bowl of this refreshing, sweet-and-sour salad in the fridge. It’s possible, actually, that it was the same bowl all summer long. Well, for a couple weeks in a row, anyway.
Because after supper, when the vessel’s contents were more brine than veg, she’d just slice in another cuke and maybe half an onion, and—boom—it was ready for lunch or snacks or supper the next day.
Endless Summer Cucumber-Onion Salad
These are the easiest quickles I know. Use whatever vinegar you like best. My mom goes for cider, lots of folks I know prefer white, and I’ve lately been favoring rice. All the add-ons are optional. If you add a sliced hot pepper, cilantro’s a natural mix-in. I’ll go dill more often than not, and, in season, a chunked up garlic scape.
- 1 medium cucumber
- 1 small onion spring onion
- 1/2 c vinegar (white or rice or apple cider)
- 1/2 c water
- 2 tbsp sugar (or 1 tbsp honey)
- 2 tsp kosher salt
- 2 tbsp fresh dill or 2 tsp dried (optional)
- a clove of garlic or a roughly chopped scape (optional)
- chili flakes or thinly sliced fresh hot pepper (optional)
Thinly slice the cucumber and onion and toss together in a bowl (preferably one with a lid so that you can use that same bowl to refrigerate the pickles). Add the garlic or scape and chili, if you’re getting adventurous.
Whisk together the vinegar, water, sugar, and salt until the sugar and salt are fully dissolved. Stir in the dill or cilantro.
Pour the brine over the veggies. Cover and refrigerate for at least a couple hours before you serve.
Eat. Slice. Refrigerate. Repeat.