Sweet-Sour Cucumber Salad

Adapted from The Hungarian Cookbook by Susan Derecksey AND The Frog Commissary Cookbook by Steven Poses, Anne Clark, and Becky Roller

Most often I make a cucumber salad that is made with sour cream. However, this Sweet-Sour Cucumber Salad goes especially well with Hungarian recipes and with Asian, especially Thai, dishes. 

Sweet-Sour Cucumber Salad
Adapted from The Hungarian Cookbook by Susan Derecksey AND The Frog Commissary Cookbook by Steven Poses, Anne Clark, and Becky Roller

It's good to let the cucumbers marinate in the refrigerator for a couple of hours if you have the time or have thought about. If not, don't let that stop you from making this salad; it's still good made right ahead of time.

2 medium-size cucumber (peeled or, if they are unwaxed, unpeeled - your choice)

1/4 cup white wine vinegar (I usually use white balsamic vinegar since I have it on hand)
1 tablespoon sugar
1/2 teaspoon salt

Halve the cucumbers, remove the seed with a pointy spoon, and cut into thin slices.

Make the dressing by mixing together the vinegar, sugar, and salt. Adjust to taste.

Mix the cucumbers with  the dressing.