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Ingredients
4 small firm cucumbers, such as Kirby or Persian, peeled or scrubbed, sliced ⅛-inch thick
1 tablespoon sugar
1 ½ teaspoons fine sea salt
1 tablespoon rice vinegar
Preparation
- Step 1
Slice cucumbers ⅛-inch thick using a mandoline or a sharp knife. Toss with the sugar and salt and leave in a colander to drain for 20 to 30 minutes. Rinse well and drain.
- Step 2
In a bowl, toss cucumbers with the vinegar, tasting and adding more as desired. Store in a container in the refrigerator for up to a week.
Private Notes
Comments
Let me share with you a Nordic variation on this that my paternal Grandma made: Slice 3 cukes and one sweet white onion as thin as you can; peel cukes if desired. Take about a 1/4 cup of white vinegar and a tablespoon or so of sugar--NO salt and NO water; only a few drops of water if needed to loosen up the sugar. Pour and mix over veggies, let sit overnight. Stir well before serving. This is an oft-requested recipe when I go to summer potlucks, BBQs, etc and it couldn't be easier.
Leave out the sugar, add sour cream and you have my Hungarian grandmother's cucumber salad.
Add a few pinches of toasted and ground cumin, and a dash of black or rec (or both) pepper of your choice, and you have an Indian version of it.
So easy and so good!
Perfect just the way it’s written! Especially for a salmon bowl!
For such a little effort and a few ingredients, it was delicious. It tasted a tad too sweet at first but after one hour, the sweetness subsided and it became even better. We couldn’t stop munching on these and ended up finishing the batch between 2 people. Addictive!

