This recipe originates from rural Missouri and a 1940s farm wife widowed young with four children, the youngest only 18 months old.
It's plain. It's thrifty. It's filling. I suspect Old Liz might tsk-tsk me to task for even calling it a recipe. My mind hears her harumph, "It's just cucumbers and tomatoes from the garden. Don't make a fuss." So no more imagining a woman whose spirit I can know only through the legacy of her children -- and her cucumber salad. Maybe she wouldn't mind just a small fuss.
This is a good salad for those baseball-bat sized cucumbers from the garden. It needs a good rest before supper (30 minutes, say) but is even better the next day.
UPDATE: When visiting Karina from Karina's Kitchen near Santa Fe, just look what she made, her very own gluten-free version of Old Liz's Cucumber Salad.
OLD LIZ's OLD-FASHIONED CUCUMBER & TOMATO SALAD RECIPE
Time to table: 45 minutes
1 extra large cucumber
2 small pickling cucumbers
1 small tomato, chopped
1 small onion, sliced thin in half rings
1/4 cup balsamic vinegar (I used white balsamic vinegar so the cucumber wouldn't stain dark)
1 teaspoon sugar
1 tablespoon olive oil
Salt & pepper to taste
Peel and seed the large cucumber, then cut into chunks. Slice off the stem and blossom ends of the pickling cucumbers; in ribbons, peel off about half the skin (leaving some skin on adds crunch and some color) and then slice cross-wise to form rounds. Combine with remaining ingredients. Let rest for about 30 minutes or overnight.
~ Nana's Cucumbers with Sour Cream, my own grandmother's cucumber salad ~
~ Cucumbers in Vinegar, Danielle's Ima's cucumber salad ~
~ more cucumber recipes ~
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