Saba David’s Cucumber Salad

My father in law (FIL), he should live and be well, is a huge fan of pickled cucumber salad.  He used to buy it at takeout places for Shabbat for years.  I finally have a recipe that makes me happy and is a copycat of the takeout version.  He seems to approve!

Saba David’s Cucumber salad

5 large firm and fresh cucumbers

1 medium onion

1 finely sliced red pepper (optional but adds nice color and crunch)

either one package of fresh dill (kosher) soaked and washed OR 2 squares of those chopped dill squares

1/4 cup of vinegar (cider vinegar is fine)

1/4 cup + 1 tablespoon of sugar

1 heaping teaspoon of salt (fine, not coarse)

Scrub the cucumbers, leave the peel on, cut off the ends.  Wash the red pepper, peel the onion. Put aside.  Put into a medium container with a snap seal top the dill, vinegar, sugar and salt.  Snap the lid on and shake vigorously.  Now, if you have a mandoline (which I call a slicer-dicer) you can thinly and evenly slice the cucumber, red pepper and onion.  Or, using a good sharp knife (I love the Victorinox) slice thinly.  Take the rings of onion and separate them and layer the onion, red pepper and cucumber in the brine liquid in the container.  Snap on lid and again shake vigorously.  Go about your business in the kitchen and shake from time to time till the cukes give up their liquid and they settle nicely.  It’s preferable to let them marinate a few hours or even overnight in the fridge.  The longer they marinate the more “pickley” they get.  Very refreshing served as a side to salmon, chicken or beef.