I can’t resist the Asheville Farmer’s Market’s display of fruits and vegetables and sometimes I am tempted to buy a basket of something I can’t possibly use up quickly. So how many things can you make with cucumbers? And after I made cucumber soup, and cucumber salad I still had quite a bit of cucumbers and I thought about those summers spent in Würzbug and the delicious cucumber salad which was ubiquitous in every restaurant and kitchen. I had forgotten about it, perhaps, because nothing could be simpler than “German cucumber salad”. A friend was visiting as I prepared it and she asked “What makes it German?” Nothing, really, except that it is a salad eaten in Germany!
German white wine vinegar is much milder than the vinegar available in our markets, so I add a bit a water to the vinegar. The trick of this salad is that it is marinated. It can keep for several days in the refrigerator.
4-5 fresh cucumbers
1/2 cup white wine vinegar + 1 tablespoon water
1 tablespoon sugar
1 teaspoon salt
1 teaspoon fresh ground pepper
- Slice the cucumbers very, very thinly and evenly. I use a thin slicing blade that came with my food processor.
- Put the cucumber slices in a bowl and stir in the vinegar, sugar, salt, and pepper.
- Allow to rest at least 1 hour before using.