Simple Cucumber Salad

1. 1

   Peel the cucumbers and cut in half lengthwise.

2. 2

   Using a small spoon or a melon baller, scoop out the seeds and watery center from each half, forming a shallow groove down the center.

3. 3

   Using a sharp paring knife, slice the cucumbers crosswise as thinly as possible, ideally about 1/8-inch thick.

4. 4

   Place the cucumbers in a colander and sprinkle with the salt.

5. 5

   Using clean hands, toss to combine the cucumbers with the salt and allow to stand, refrigerated, for at least 1 hour and up to 2 hours.

6. 6

   Using clean hands, squeeze handfuls of cucumber slices to release any excess liquid and transfer to a medium nonreactive bowl.

7. 7

   In another medium nonreactive bowl, combine the white vinegar, cider vinegar, and sugar, and stir until the sugar is completely dissolved.

8. 8

   Pour the vinegar mixture over the cucumbers and add the chopped chives.

9. 9

   Stir to thoroughly combine and serve, or refrigerate up to 12 hours or overnight and serve cold

* Per serving · 4 servings · Values may vary.

No additional tips available.