How to make cool cucumber salad

This is a simple and delicious way to use up extra cucumbers. The recipe is from Elizabeth Karmel, executive chef of Hill Country BBQ, a popular restaurant and market in Washington, DC.

203
STEPS
INGREDIENTS

Gather your supplies. I didn't have enough shallots on hand so added some red onion.

Gather your supplies. I didn't have enough shallots on hand so added some red onion.

Wash, dry and trim cucumbers. Use a vegetable peeler to remove alternating strips of the peel.

Wash, dry and trim cucumbers. Use a vegetable peeler to remove alternating strips of the peel.

Cut the cucumbers in half crosswise and then again into thin slices. Note I used regular cucumbers with seeds this time and it was just as good! Place in a non reactive bowl.

Cut the cucumbers in half crosswise and then again into thin slices. Note I used regular cucumbers with seeds this time and it was just as good! Place in a non reactive bowl.

Peel the shallots and cut into very thin slices and add to the cucumbers.

Peel the shallots and cut into very thin slices and add to the cucumbers.

Whisk together the vinegar, sugar, and salt in a liquid measuring cup until the sugar has dissolved.

Whisk together the vinegar, sugar, and salt in a liquid measuring cup until the sugar has dissolved.

Pour the vinegar mixture over the cucumber and shallot mixture. Mix well, separating the slices.

Pour the vinegar mixture over the cucumber and shallot mixture. Mix well, separating the slices.

Cover tightly and refrigerate for at least 3 hours. Taste and adjust the seasoning as needed before serving.

  • 2.0 English or seedless cucumbers
  • 4.0 Shallots
  • 1.0c Unseasoned rice vinegar
  • 1/2c Sugar
  • 1/2tsp Kosher or sea salt
Silver Spring, MD
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