Tomorrow is Father’s Day, and many of you will be celebrating outdoors—by the pool, beside the grill, or enjoying a backyard cookout.
Here in Missouri the heat and humidity call for something cool and refreshing. Alongside burgers, steaks, chicken, or fish, a chilled salad and a glass of fresh-squeezed lemonade or limeade are perfect complements to the meal.
If you enjoy crisp, cool flavors, try this Pickled Cucumber Salad. It’s light, refreshing, and ideal for a warm summer day. Pair it with the Ice Cream Casserole I shared recently for a complete Father’s Day spread—both are easy to prepare and sure to be crowd-pleasers.
Wishing everyone a wonderful time with fathers and grandfathers.
Pickled Cucumber Salad
Yield: Serves 12–14
Prep Time: 10 minutes, plus chilling time
Total Time: 10 minutes, plus 2+ hours to chill
Ingredients:
- 2 large English cucumbers, thinly sliced (a mandoline speeds this up)
- 2 teaspoons salt (Kosher salt recommended)
- 1 cup distilled white vinegar
- 3/4 cup sugar
- 1/2 cup chopped fresh dill or parsley
- 1 medium red onion, thinly sliced (optional)
Directions:
- Arrange cucumber slices on a rimmed baking sheet and sprinkle evenly with salt. Let stand at room temperature for 2 hours to draw out excess moisture, then drain.
- Whisk the vinegar and sugar in a large bowl until the sugar dissolves.
- Add the cucumbers, chopped dill or parsley, and the red onion if using. Season with freshly ground pepper and toss to combine.
- Cover and refrigerate for 2 to 8 hours to allow the flavors to meld.
- Transfer to a serving dish and serve chilled.