Ingredients
2English cucumbers,or hothouse
1tspsalt
¼cupred onions,chopped
¼cupwhite wine vinegar
2tbspextra virgin olive oil
2tbspvegetable oil
2½tspsugar
¼tspfreshly ground black pepper
¼cupfresh mint,chopped
Preparation
Cut the cucumbers in half lengthwise. Use a teaspoon to scrape out the seeds, then cut into thin slices. Toss the cucumbers with the salt in a colander.
Let drain in the sink for at least 30 minutes.
Soak the red onions in a small bowl of ice water for 10 minutes, then drain in a fine mesh strainer. Blot dry with a paper towel.
Tap the cucumber-filled colander on the base of the sink to release any excess water. Lay a clean dish towel flat on the counter, and then dump the cucumbers over top. Use the edges of the towel to blot the cucumbers dry.
In a medium bowl, toss the cucumbers, onions, white wine vinegar, olive oil, vegetable oil, sugar, pepper and mint.
Cover and let stand in refrigerator for at least 20 minutes or up to 12 hours. Before serving, taste and adjust seasoning, if necessary.
Serve cold, and enjoy!
