Cucumber Salad for Texas BBQ

Mikekey K

By
@Mikekey

Great side for a bbq'd brisket. From Elizabeth Karmel.


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Comments:

Serves:

4

Prep:

3 Hr

Method:

Refrigerate/Freeze

Ingredients

2
english (seedless) cucumbers
4
shallots
1/2 c
granulated sugar
1/2 Tbsp
coarse sea salt
1 c
rice vinegar, unseasoned

Directions Step-By-Step

1
Wash and dry the cucumbers. Peel alternating strips of the green skin off the cucumber with a vegetable peeler. Slice very thinly with a mandoline-style slicer or a slicing disc of a food processor. Set aside.
2
Peel shallots and slice at the same thinness as the cucumber. Mix cucumber and shallots. The shallot slices will un-ravel into small rings which is what you want. Set aside.
3
Whisk sugar, salt and vinegar together until completely dissolved. Pour over cucumber and shallot slices, and mix well, separating the slices to make sure none of them are sticking together.
4
Put vegetables and all the liquid in a non-reactive (plastic or glass) container with a tight lid and refrigerate, turning occasionally for at least 3 hours or overnight before serving. Taste and adjust seasonings if necessary.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southwestern