Summer Cucumber Salad
|Oil||1⁄2 Cup (8 tbs)|
|Onions||4 , thinly sliced|
|Garlic||4 Clove (20 gm), sliced|
|Freshly ground black pepper||1⁄2 Teaspoon|
Peel the cucumbers, cut in half lengthwise and then crosswise.
Remove the seeds.
Cover the cucumbers with hot water and add 3 tablespoons vinegar.
Bring to a boil and drain cucumbers as soon as they turn transparent.
Sprinkle with the salt.
Heat the oil in a skillet; saute the onions and garlic until browned.
Remove onions and garlic.
Stir the turmeric, sugar, pepper, and remaining vinegar into the oil.
Pour over the cucumbers, tossing lightly to coat them.
Serve garnished with the sauteed onions and garlic.