Cucumber/Vinegar?

[Deborah]

I remember my aunt making a dish I liked and still do. It had no name that I ever heard. She drew a fork down the side of a peeled cucumber and put the slices in a bowl and covered them with vinegar and water. Pepper was sprinkled on top. I don't know if she marinated them overnight or served them right after making them. This never tastes as good as hers when I make it. My questions are: What is this recipe called? Why the fork marks, for looks or to absorb more vinegar? How much water? Marinate?

I think the fork marks are just to look nice. I use seasoned Rice Vinegar (Marukan brand is my favorite) If you let them stand very long in the vinegar they get limp- I prefer mine crispy, so add the vinegar just before serving. I sometimes sprinkle dill on them.

[CamuMahubah]

Apple cider vinegar on top of fresh cukes and onions!

My childhood is calling! I must take this call!

Florida childhood was beautiful. I never knew I had it so good.

[NarnianGarden]

My mother always does this with plenty of dill - it is the staple during our summer ...

[pauldavid]

My Mom always did that with fresh cukes. Its good. I also like tomatoes with apple cider vinegar. You shold try it if you have not, very tasty!

[shelleybean]

My mom always made these when I was a kid, too, and I make them throughout the summer. I like mine with Vidalia onions, apple cider vinegar and water. I only let mine sit in the fridge a few hours and I try to eat them all the same day I make them, so I do small batches daily at this time of year. They stay crunchy that way and the vinegar is just right.

[Tracydr]

I also like it with cucumbers,Vidalia onions and tomatoes. I also prefer it fresh, not after sitting overnight.
The key is the vinegar. I like rice or white balsamic for it. Plain white is too harsh.

[shelleybean]

I've also made a milder version with the rice vinegar, a touch of sugar and a bit of olive oil. That one had a bit of fresh dill and chives. Also a tasty version.

[Worth1]

1/2 cup white vinegar 2 cups of water 1/8 to 1/4 cup salt, olive oil to completely cover the top and fresh dill if you have it.
Steep dill seeds and weed in hot water and let cool.
Refrigerate and serve at you next meal.
I can still see my mother going to the refrigerator all day long and eating the things.
During the summer they were at every meal.
The amount of salt was no big deal because we drank lots of water worked out side and we needed it.
Worth

[shelleybean]

I absolutely agree that salt is an important part of this simple little dish. I use more salt for this than other salads, for sure. It really brings out the flavor of all the ingredients. I notice some have said a lot of pepper. I'll try that tomorrow. I probably make this three our four days a week in the middle of the summer.

[Worth1]

I just want to add that it is ((dill weed)) not weed weed.
But the latter would prove to be interesting.
Worth

[Deborah]

Thanks ! I'm enjoying reading your posts. But how much vinegar and water? I don't think my aunt added sugar or salt, just vinegar, water and pepper on top. I remember that the cucumber slices were very cold and crisp.

[Deborah]

Also, what would be the name of this?

[Tracydr]

I use straight vinegar, either rice or white balsamic. Champagne vinegar would be good, too. Sometimes I add olive oil, sometimes a bit of fresh herbs, especially if I add tomatoes.
I love it plain with armenian cucumber/rice vinegar/a little salt.

[Lee]

I use apple cider vinegar, just enough to cover the sliced cucumbers.
A little salt/pepper are added and sometimes I include celery seed as well.

Now, I'm going to have to go home and make this up for tonight!