Mother used to make sweet and sour cucumber salad all the time. I don’t recall that she needed a recipe, she would just add sugar, vinegar and salt and pepper to a bowl of sliced cucumbers and onions.
The premiere issue of Modern Comfort magazine from the publishers of Taste of Home, featured a recipe similar to what Mother made so I knew I wanted to make it. The magazine has beautiful photography and so many terrific ideas for brunch, cocktail time, grilling, farmer’s market finds, and tasteful tips for elegant gatherings. I couldn’t find the exact cucumber recipe in the magazine on the Taste of Home website, but I did find this link for 25 cucumber recipes to make this summer.
Sweet-Tart Cucumber Salad (recipe by Dian Jorgensen)
10 pickling cucumbers or 3 medium cucumbers, thinly sliced
1 TBL plus 1 tsp salt, divided
2 cups of white vinegar
1 cup sugar (you could probably go with less)
1/2 cup lemon juice
3 tsp. celery seed
1 tsp. pepper
2 medium onions, halved and thinly sliced
Place cucumbers in a colander over a plate; sprinkle with 1 TBL salt and toss. Let stand 30 minutes. Drain.
In a small bowl, whisk vinegar, sugar, lemon juice, celery seed, pepper and remaining salt until blended. In a large bowl, combine cucumbers and onions. Pour dressing over cucumber mixture; toss to coat. Refrigerate, covered, at least 2 hours before serving.