Made by
Tipper of Celebrating Appalachia

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EBT Friendly: Approximately 100%

Total Time: 3 Hours 15 Minutes

Julia’s Cucumber Salad is a refreshing Appalachian side made with crisp cucumbers, chopped onion, and a simple sweet-and-tangy apple cider vinegar dressing. The salad rests in the refrigerator for several hours so the flavors can blend, making it an easy make-ahead addition to summer meals.

Ingredients:

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•   2 medium cucumbers (thinly sliced)
•   1/2 cup onion (chopped)
•   1/3 cup water
•   1/4 cup apple cider vinegar
•   2 tbsp sugar
•   1/2 tsp salt
•   1/8 tsp black pepper

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Wash and dry the CUCUMBERS.
2. Slice the cucumbers into thin, even rounds and place them in a large mixing bowl.
3. Chop approximately ½ cup of the ONION. Use more or less onion according to your preference.
4. Add the chopped onion to the sliced cucumbers.
5. Gently toss the cucumbers and onions together until evenly distributed.
6. In a separate bowl or liquid measuring cup, combine the WATER and APPLE CIDER VINEGAR.
7. Add the SUGAR, SALT, and BLACK PEPPER.
8. Whisk the dressing until the sugar and salt have mostly dissolved.
9. Pour the dressing evenly over the cucumber and onion mixture.
10. Toss the salad thoroughly so all of the cucumber slices are coated in the dressing.
11. Cover the bowl and refrigerate the salad for at least 3–4 hours so the flavors can blend.
12. For the strongest flavor, refrigerate the cucumber salad overnight.
13. Stir the salad before serving to redistribute the dressing.
14. Serve cold with soup beans, cornbread, salmon patties, roasted potatoes, or your favorite summer meal.