Cucumber Salad


My mother-in-law makes a very morish version of this salad. I asked her once what she put in it and she reeled off some ingredients hastily, probably embarassed that the seemingly humble dish had attracted such interest, when on the dinner table lay at least five other items warranting adulation. I hope I mentioned these others to her too, because she is such a superb cook!

Here is my approximation of this salad, with an added twist (of lemon).

  • English cucumbers, 4, sliced thinly
  • white vinegar, distilled, 1/2 cup
  • water, 1/2 cup
  • sugar (or sweetener), 3 tbsp
  • celery seeds, 1/2 tsp
  • mustard seeds, 1/2 tsp
  • dill, handful, chopped finely
  • mint, handful, chopped
  • spring onion, 3, sliced finely
  • lemon juice, of one lemon
  • lemon zest, of a whole lemon
  1. Slice the cucumbers thinly
  2. Separately, add all the other ingredients, except herbs, in a saucepan
  3. Bring the marinade to a simmer, just enough to ensure the sugar is well incorporated
  4. Allow to cool slightly, add chopped herbs, taste and adjust sweetness, piquancy and seasoning, then pour over the sliced cucumber
  5. Refrigerate at least 12 hours
  6. Before serving, check seasoning and adjust if necessary, adding some fresh herbs on top

(All text and photos or images are copyright protected. Please do not reprint any stories, recipes or photographs without the author’s permission.)

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April 9, 2009. Tags: , . British, Jewish, Passover, Salads, Sides, Spring, Summer, Vegetables, Vegetarian.

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