Photo by Brayden Olson
This recipe is best made standing in an open Appalachian pasture under the hot sun with a hand dug pit smoking right behind you.Servings: 6
Prep time: 20 minutes
Total time: 4 hoursIngredients4 English cucumbers, sliced crosswise
¼ cup kosher salt
1 cup|237 ml peanut oil
1 ½ tablespoons granulated sugar
6-7 allspice berries
1 cup|237 ml white vinegar
½ cup|125 ml apple cider vinegar
pinch mustard powder
heaping handful of fresh dill, torn
heaping handful of fresh parsley, tornDirections
Prep time: 20 minutes
Total time: 4 hoursIngredients4 English cucumbers, sliced crosswise
¼ cup kosher salt
1 cup|237 ml peanut oil
1 ½ tablespoons granulated sugar
6-7 allspice berries
1 cup|237 ml white vinegar
½ cup|125 ml apple cider vinegar
pinch mustard powder
heaping handful of fresh dill, torn
heaping handful of fresh parsley, tornDirections
- Toss cucumbers and salt together and place in a perforated pan or in a colander over a bowl and let sit for 2 hours.
- Transfer cucumber water to a small bowl and whisk in the oil, sugar, and allspice berries. In a separate bowl, whisk together the vinegars and the mustard powder. Slowly whisk the cucumber oil blend into the vinegars and season with salt and pepper.
- Toss the vinaigrette with the cucumbers and herbs. Let marinate at room temperature for 1 to 3 hours before serving.