This may be the easiest recipe I have posted to date. The 3 ingredient white vinegar & cucumber salad is gluten-free and dairy-free, and takes less than 5 minutes to make. I originally had this as a sample at Trader Joe’s, but its version included sliced onions so I modified to my liking (I hate onions but you can easily add them back in if you like the flavor). This recipe tastes best when it can marinate overnight, so I usually make it the night before. I have also doubled the recipe and made on a Sunday evening to use as a side at lunch for the week (it also goes great with this burger recipe).
- 2 Cucumbers (I’ve used regular, English, and Persian cucumbers and they all work well)
- 1/2 cup White Modena Vinegar (I get mine at Trader Joe’s)
- Salt (to taste)
Peel the cucumbers and slice into circular pieces (they don’t have to be too thin). In a glass storage container, pour the white vinegar over the sliced cucumbers and sprinkle with salt to taste. Place the lid on the container and put in the refrigerator (preferably overnight but for at least a few hours so the cucumbers have time to absorb the vinegar). I usually flip the container upside down a couple of times to make sure all the cucumbers are evenly soaked before putting in the refrigerator.