Food You Can Eat: Cucumber and Onion Salad

First things first:  My mother used to make this when I was a kid and I was never a fan.  Mostly, I think, because there are scant few contexts in which I enjoy raw onions—and, when I was a kid, even fewer when vinegar was involved.  But, times and tastes change and I have welcomed this recipe back into the fold.

A caveat before we get started:  I’m sure my mother used white vinegar back in the day, because that was pretty much the only vinegar people used back then, which is another reason why I didn’t like this very much.  I am more sophisticated, so I used apple cider vinegar instead.  Plus, I used leeks instead of onion because I had way too many on hand, plus I prefer the milder taste of the leek when used raw.

Here’s what you’ll need:

1 Cucumber, thickly sliced

½ Medium Onion, thickly sliced

1 Red Bell Pepper, chopped

½ Cup Vinegar

½ Cup Water

2 Tbsp. Sugar

¼ tsp. Salt

Dash of Pepper

Toss together cucumber, onion and red pepper.

In a separate bowl, mix together all dressing ingredients.  Toss with vegetables and chill.