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Cucumber Salad

Pair with Blue Ribbon restaurant co-owners Bruce and Eric Bromberg's Cold-Poached Salmon for a light and tasty lunch.

  • yield: Serves 8 to 10

Ingredients

  • 4 cups white vinegar
  • 1 cup sugar
  • 2 English cucumbers (about 2 pounds), sliced 1/4 inch thick
  • 1 medium onion (about 1/2 pound), quartered, and cut across the grain into 1/8-inch-thick slices

Directions

  1. Step 1

    Place vinegar in a large bowl; add sugar and stir to dissolve. Add cucumbers and onion; cover and transfer to refrigerator. Refrigerate at least 24 hours before serving.

Source
The Martha Stewart Show, May 2011