Cucumber Vinegar Salad

What is there to do when you just picked an overflowing basketful of cucumbers?

1. Make cucumber salad.

2. Slice and eat.

3. Stare at them in bewilderment.

4. Offer some to anyone who comes along.

5. Eat them with hummus.

6. Stick them in the fridge and hope someone else eats 1 or 2 while you're out. Just to make it less overwhelming.

We're doing all of the above. Especially because I know there are going to be a lot more.

Cucumber Vinegar Salad
Serves 8

4-6 small cucumbers
1 small white onion
1 c white vinegar
1-2 c water*
1 T olive oil
1/4 c sugar
1/2 tsp sea salt
1/2 tsp black pepper

Thinly slice the cucumbers into rounds and place in a 7 or 8 cup container. Cut the onion into quarter round slices, keeping the pieces about 1/4" thick. Pour vinegar over cucumbers. Add as much water as you need to submerge the cucumbers. Add sugar, salt and pepper, stirring to combine. Refrigerate until ready to eat, preferrably overnight. This gives the cucumbers a chance to marinate and the flavors to blend.

*The vinegar/water ratio is based on our love for vinegar. It was strong, so if you're not a huge fan of vinegar, use less and add more water. You can also add more sugar to take away some of the sting.

Cucumber Vinegar Salad