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Cucumber Salad

By: 
Deborah Rood Goldman
cucumber salad
Photo: Deborah Rood Goldman
Photo: Deborah Rood Goldman

A vivid memory of summer meals is this delicious cucumber salad. When my mom gave me the recipe, it became a year 'round staple in our house - our go-to recipe to accompany Passover seder meals, Shabbat dinners, and Hanukkah parties. Though you can use any variety, I like to add red onion for a pretty touch of color.  

Makes 8 to 10 servings
Ingredients: 
SALAD:
4 cucumbers, peeled and sliced
1 onion, thinly sliced
2 scallions, chopped
..........................................................
MARINADE:
3 tablespoons vinegar
1 tablespoon cold water
1 1/2 teaspoons sugar
1 teaspoon salt
pinch fresh dill
Directions: 
  • Combine vinegar, sugar, salt, dill, and water.
  • Add vegetables and marinate overnight.

Deborah Rood Goldman is a longtime member and immediate past president of the Garden City Jewish Center in Garden City, NY. She is a digital communications producer on the Union for Reform Judaism's marketing and communications team.  A native New Yorker, Deborah holds a bachelor’s degree in American civilization from Brown University and a master’s degree in library science from Queens College. 

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