Cucumber Salad
This crunchy salad from Elizabeth Karmel's Taming the Flame (Wiley, 2005), is a cool counter to smoked meat. This recipe first appeared in our June/July 2011 BBQ issue.
Cucumber Salad
This lightly pickled, crunchy salad from Elizabeth Karmel is a cool counter to smoked meat.
Yield: serves 4-6
Ingredients
- 1 cup apple cider vinegar
- 1⁄2 cup sugar
- 1 1⁄2 tsp. kosher salt, plus more to taste
- 2 English seedless cucumbers
- 4 shallots, thinly-sliced crosswise
- Freshly ground black pepper, to taste
Instructions
- In a large bowl, whisk together vinegar, sugar, and salt; set aside. Using a vegetable peeler, peel alternate 1⁄2"-wide strips of skin from cucumbers; discard peeled skins. Slice cucumber crosswise into 1⁄8"-thick rounds; add to bowl with vinegar along with shallots and toss to combine. Season with salt and pepper. Chill.
Correction: August 22, 2011 — The printed version of this recipe was the incorrect version of the recipe. The recipe published here is the final version as chosen by the SAVEUR Test Kitchen.
/cloudfront-us-east-1.images.arcpublishing.com/bonnier/GETPVD3DG3HLGHTCNOI4GDV3OQ.jpg)
/arc-anglerfish-arc2-prod-bonnier.s3.amazonaws.com/public/QN4EAPIFJJIM3ZL5JLOIH2JYWU.jpg)
/arc-anglerfish-arc2-prod-bonnier.s3.amazonaws.com/public/PQTH5WHR2RDD7C265GE2SPLOZM.jpg)
/cloudfront-us-east-1.images.arcpublishing.com/bonnier/C4P7D35RAL7NFE2SN5B3BCBJZI.jpg)
/cloudfront-us-east-1.images.arcpublishing.com/bonnier/OMKOTOAJJGKGU7IK6EKBYJLZB4.jpg)
