Cucumber Salad for Texas BBQ

4
Mikekey *

By
@Mikekey

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

Rating:
★★★★★ 8 votes
Comments:
Serves:
4
Prep:
3 Hr
Method:
Refrigerate/Freeze

Ingredients

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

How to Make Cucumber Salad for Texas BBQ

Step-by-Step

  • 1Wash 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.
  • 2Peel 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.
  • 3Whisk 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.
  • 4Put 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.

Printable Recipe Card

About Cucumber Salad for Texas BBQ

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




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