Dutch Cucumber Salad

It is nearing the end of summer, and we have an abundance of cucumbers. I am always finding new ways to use up leftover cucumbers from the garden. I give a lot of them away to our neighbors or family, but we always end up with more than what we need. I have canned all my pantry can hold. Now it is time to enjoy the remaining cucumbers.

This is a recipe that I love making at the end of summer when the garden is nearing its end, and the fall leaves are falling into our yard. This is always the sign that summer is nearly over and the coziness of fall begins. This is the time when fresh garden veggies meet cozy and hearty meals. The perfect balance of summer and fall on one cozy plate.

This delicious yet simple Dutch cucumber salad is a light and crisp side for any meal during the summer or fall. The freshness of the cucumbers, with the tanginess of the vinegar and slight sweetness of the sugar, is the perfect balance of flavors. It is simple to make and lasts for days in the fridge. It never lasts that long in our house. We love it.

So, without any further hesitation, let’s get started.

INGREDIENTS:

1 Large or 2 Medium cucumbers – thinly sliced
2 Tbsp. Vinegar ( See notes)
1 Tbsp. Sugar (See notes)
2 Tbsp. Water
Salt and pepper – to taste

DIRECTIONS:

1. In a medium bowl, whisk together the vinegar, sugar, water, salt, and pepper. Taste and adjust the seasoning to your liking.
2. Thinly slice the cucumbers using either a knife or a mandoline slicer. Just be carefule as to not cut yourself. Place the cucumber into the bowl with the vinaigrette.
3. Gently toss the cucumbers in the vinaigrette so that every slice of cucumber is coated in the vinaigrette. Or you can attach the lid and shake, shake, shake the cucumbers. No judgment here.
4. Taste a cucumber and adjust the seasoning if needed.
5. Cover with plastic wrap or a lid and chill for 1 hour or until supper is ready. Toss or shake again before serving.

Enjoy!

NOTES:

• I use one of three vinegars. Red wine, white wine, or plain old regular vinegar. It just depends on how bold I want the flavors to be. Traditionally, plain old white vinegar is the go-to, but you can add whichever one you like here.
• I use either raw cane sugar or honey in this recipe. Both work well here. Both add a different sweet profile, so use your judgment as to which flavor profile you want. They are both delicious. You can even use agave here if you like.
• You can double or triple this recipe depending on the size of your family. It is really easy to do so.
• Add a few thinly sliced onions, preferably Vidalia or sweet onions, to this and toss with the cucumbers in the vinaigrette. I would use about 1/4 of an onion here. Much more than that would be to over powering for the dish.
• You can also add some fresh chopped herbs to this, such as tarragon, parsley, thyme, or a combination of herbs. I would use about 1 tbsp of parsley. About 1 tsp of tarragon or thyme. You can adjust according to your taste. Add a little because you can add more if needed.
• The flavors get better the longer it sits.