Tuesday, February 24, 2015

Refrigerator Cucumber Salad

 My marathon cooking has begun for the 200 guest event I volunteered to cater for this weekend.  An appetizer that is always a big hit is my Asian meatballs served on this cucumber salad.  I made the meatballs weeks ago and froze them and I made the cucumbers this morning.  They should be made several days in advance to let the flavors blend. 

Bring 2 cups of white vinegar and 1-1/2 cups of white sugar to a boil along with 1 tablespoon of salt, 1 tsp. of celery seeds and 1 tsp. of red pepper flakes.  Boil just until the sugar dissolves and remove it from the heat.  Throw in 2 cups of ice cubes and let this mixture cool.

Thinly slice 4 cucumbers and 1 red onion.  It is best to use a mandolin to do this.

 Pack the cucumber and onion alternately in a glass jar.  I added some garlic cloves and some fresh dill too.

 Pour the liquid over the cucumbers.

Put a lid on the jar and refrigerate until ready to use.  These are good all by themselves too.