My momused to make this every once in awhile. I think she and I were the only ones in the family that liked it when I was young. Of course, mom used a pinch of salt, a splash or 2 of vinegar, a glug or so of oil, and filled the jar up the rest of the way with water. I have tried to give measurement to the splash and glug, but the pinch has to stay.
2 cucumbers, sliced in ¼ inch slices
1 med. onion, sliced in ¼ inch slices and separated
½ cup vinegar
¼ cup water
¼ cup oil
a pinch of sugar
a pinch of salt and pepper
I have been known to add tomato wedges, but mom never did. I’m not too sure she used sugar either.
Slice cucumbers and onion. Separate the onion slices into separate rings. Layer cucumbers and onion slices in a wide mouth, quart, canning jar. Mix sugar and water together until dissolved and pour into jar. Add all the rest of the ingredients. If you need to, add more water so that cucumbers and onions are covered with liquid. Screw lid and ring onto jar and shake it to mix up the liquid. Let stand at least an hour before eating the vegetables. Mix the vegetables and liquid up again before serving. You can of course, pour the liquid over the cucumbers and onions in a bowl with the same results. Use a slotted spoon to dip out the vegetables for serving.
Marinated Tomato & Cucumber Salad
This is absolutely one of my favorite summer dishes
4 lg. tomatoes, cut into wedges
2 cucumbers, peeled & cubed
1 lg. Vidalia onion, peeled & sliced (Red onion is also great with this salad)
½ C olive or salad oil
¼ C cider vinegar
1 Tb sugar or splenda
½ tsp salt
1/8 tsp oregano
Pinch of dill or 1 Tb of chopped fresh dill
Pinch of basil or 1 Tb of chopped fresh basil
Optional:
1/8 tsp Garlic powder or finely chopped clove of garlic
Crumbled feta cheese
Whole drained black olives
Put prepared vegetables in large salad bowl. In smaller bowl combine remaining ingredients with wire whip until salt and sugar dissolve. Pour dressing over vegetables and let stand in refrigerator about 1 hour before serving for best flavor.