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Instructions
In a large bowl, add sliced cucumbers, add kosher salt, and toss cucumbers until fully coated with salt. Cover and place in fridge for 30 minutes to draw excess water out.
Remove from fridge, drain in a colander, and use a paper towel to dry cucumbers off.
Wipe bowl clean of excess moisture, whisk in the vinegar, oil, honey, and black pepper. Add the cucumbers and fresh herbs. Toss until cucumbers are fully coated.
Serve right away, or place in the fridge for up to three days or until cucumbers are no longer crunchy.
Notes
Cucumber
Types of cucumbers: There are many different types of cucumbers, the most common are: Armenian, Persian, English, and garden cucumbers. Any of those cucumbers will work in this recipe.
Peeling cucumbers: Armenian, Persian, and English cucumbers all have thin skin so you actually don't have to peel them. I however peel them, but you can make that call. If you get garden cucumbers, they have a thick skin and sometimes waxed so I always peel those.
How-to prep cucumbers: I used a mandoline to slice the cucumbers and get a uniform thickness. You can also just use a knife to slice them.
Salting cucumbers: Cucumbers are full of water, so I like to draw some of the liquid out so they do not get soft and soggy quickly.
Marinade: Ratio's of vinegar to sweetness may vary due to peoples personal preference. Once combined with cucumbers, you can adjust to be more sweet or more tart.
How-to store: The cucumber salad can be enjoyed right away, or consumed within three days depending on the type of cucumber used. Some cucumbers soften much faster and the dish is best enjoyed with cucumbers still crunchy.