This is nothing new under the sun. I think I read somewhere that the original recipe for this was created by Eve or her great granddaughter.
Please don’t Google that. I’ll admit now that it’s not true.
What is true is my adoration of cucumbers. This is my rendition, in the last days of summer and the life span of my herb garden, of an old favorite
1/2 red onion thinly sliced
2 cucumbers peeled and sliced paper thin (this is my stress relief so I do this by hand. If you want to use a mandoline – USE CAUTION and those cool gloves that look like armor and for good measure yell something knightly while using it)
2 tbsp sugar
2 tbsp apple cider vinegar
1 tbsp white wine vinegar
Pepper to taste
pinch of truffle salt from Yummy Bazaar (Yummy Bazaar – Truffle Salt)
1 bunch of fresh oregano – finely chopped
In a medium sized bowl, mix sugar, pepper and two types of vinegar. Dissolve the sugar into the vinegar by whisking for a few minutes.
Add the sliced onion and the cucumbers. I season slightly in layers with the truffle salt. (So roughly as the bowl fills, I season halfway full and then full)
Mix and chill. Best served very cold.