Cucumber Salad

By polloazul

This crunchy salad from Elizabeth Karmel's Taming the Flame (Wiley, 2005), is a cool counter to smoked meat.

Ingredients

• 1 cup apple cider vinegar
• 1/2 cup sugar
• 1 1/2 tsp. kosher salt, plus more to taste
• 2 English seedless cucumbers
• 4 shallots, thinly-sliced crosswise
• Freshly ground black pepper, to taste

Preparation

Step 1

In a large bowl, whisk together vinegar, sugar, and salt; set aside. Using a vegetable peeler, peel alternate 1/2"-wide strips of skin from cucumbers; discard peeled skins. Slice cucumber crosswise into 1/8"-thick rounds; add to bowl with vinegar along with shallots and toss to combine. Season with salt and pepper. Chill.