Introduction: Marinated Cucumbers and Tomatoes
Growing up in the backwoods of West Virginia, this dish was a staple of reunions in the "Hollar." A refreshingly crisp dish perfect for a noontime meal. It's extremely healthy and helpful in rehydration.
Step 1: Supplies
There aren't many ingredients in this so it's super simple to make.
3 medium sized cucumbers(or 1 and a half large ones)
White distilled vinegar
1 medium sized red onion
Large bowl with lid(or cling wrap)
1 cup measuring cup
1/3 cup measuring cup
Step 2: Fruit Ninja IRL *Veggie Edition
Wash the cucumbers and tomatoes.
Stem the tomatoes, cut the bottoms and any bad spots off. First half, then half, then half the tomatoes again. So your left with 8 wedges of tomato. Add them to your bowl.
Slice the ends off the cucumbers(I'm not really sure if it's true but my aunt always used to say you slice into a cucumber until you hit the seeds because it the ends don't absorb the marinade as well). So it may take a few tries to find the right spot. Then slice the cucumbers in 1/4" all the way down the length. Add them to your bowl as well.
Step 3: Baby, Don't Make Me Cry
My absolute least favorite part of making this is slicing the onion. Not because it's difficult, I'm just a wimp. I also like to wear gloves and use a bigger knife for this part, but neither is necessary.
Cut the ends off the onion and husk the outer dried layers off.
Next slice the whole onion in 1/4" slices.
Separate into rings and dispose of the middles.
Add to your bowl.
Step 4: Then There Was Science...
Measure out 3 cups of the White Distilled Vinegar, add to your bowl.
Measure out 3 cups of water and add to the bowl also.
Add 1/3 cup of oil.
After everything is mixed thoroughly, I like to make sure all the cucumbers and tomatoes are submerged or at least in the marinade.
Step 5: And Now to Chill
Cover your bowl with either a lid or cling wrap and refrigerate to taste. I say that because some people like it in as little as two hours afterwards, but my roommate likes it after 24 hours. Start with 6 or overnight and taste it. I usually serve as a side with lunch meat sandwiches.
Side note: This will feed 6-8, or 1 with a serious veggie habit.