Cucumber Salad

HELLO!

This is a recipe I had many times as a kid. It was my favorite way to have cucumbers – and it still is! The perfect balance between vinegar, sweetness, and crispness.  I brought this recipe with me to the Midwest and made it for my husband on a holiday once.  Mr. B never had it before – and loved it! It has become a stable in our house for cucumbers.  I just seriously crave this sometimes!  It only gets better the longer it sits.

Bonus: It is free of the top eight allergies!

CUCUMBER SALAD

IMG_20170701_204942

Serves: 6

Time:  4 to 12 hours

Free of the Top Eight Allergies

INGREDIENTS:

  •  2 cucumbers, thinly sliced
  •  1/2 cup of white vinegar
  •  1/2 cup of water
  • 3 tbsp of sugar
  •  1/2 tsp of salt
  •  1/8 tsp of pepper

INSTRUCTIONS:

  1. Cut the cucumbers as thinly as possible and place in a small bowl.
  2. Pour in the bowl the vinegar, water, sugar, salt, and pepper. Stir until the sugar is dissolved.
  3. Cover and refrigerate for at least 4 hours. I prefer 12 hours for the most flavor.   After the refrigeration, enjoy!

Enjoy!

All the Best,

THE BRECHEISEN BATCH

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