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
Cucumber Salad

Source: The Martha Stewart Show, May 2011


  • 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


  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.


Be the first to comment!