Cucumber and Onion Salad

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

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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

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.

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