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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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