Mother's Danish Cucumbers

A bowl of Danish Cucumbers was often on mother’s summer table along with other colorful garden vegetables: green beans, sliced fresh tomatoes, corn on the cob…

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Mother's copy of the recipe noted “Always make the vinegar mixture fresh. Don't try to reuse.”

Ingredients

  • 1/3 cup white vinegar
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 large cucumber, peeled if waxed, scored with a fork, then thinly sliced
  • 1 medium onion, thinly sliced

Instructions

  1. In a bowl, whisk together the vinegar, sugar and salt until the sugar and salt are dissolved.
  2. Add the sliced cucumbers and onions to the vinegar mixture.
  3. Cover the bowl and refrigerate for several hours, stirring occasionally.
  4. To serve, use a slotted spoon to lift the vegetables from the vinegar mixture and place in a pretty serving bowl. Spoon a few tablespoons of the vinegar mixture over the vegetables.

Vintage recipe from my mother, Effie Row; written and shared by LuAnn Bermeo, a.k.a. "Tofu Queen."

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