Cucumber and Onion Salad

I have a love/hate realationship with America’s Test Kitchen magazines, like Cook’s Illustrated and Cook’s Country. Every time I sit down and read the magazines, I learn something new. The recipes I have tried have always been good. But OMG!!! They can take a simple recipe and add so many ingredients and steps to it makes me want to just give up before I even get started and I am a fairly experienced cook.

Every so often, however, America’s Test Kitchen publishes a recipe that is perfect in its simplicity.

Pickled Cucumber And Onions

Adapted From Cook’s Illustrated

1/4 cup apple cider vinegar

2 TBS water

1 TBS sugar

3/4 tsp salt

1/4 tsp pepper

8 oz cucumber, peeled, cut in half lengthwise and cut into thin slices

1/2 cup thinly sliced onion

Whisk vinegar, water, sugar, salt and pepper together in a small bowl. Add the cucumbers and onions. Toss to combine. Cover and refrigerate for at least one hour before serving to allow the flavors to meld. Can be refrigerated up to 3 days.

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