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Carla Hall’s Pickled Cucumber Salad

Photo: Gabriele Stabile

BY The Editors

PUBLISHED June 8, 2018

On our road trip for this book, chef Joe Randall took us to Mrs. Wilkes Dining Room, a Savannah institution. You’re seated and served family-style, with a spread of at least twenty classic Southern dishes. The one I kept returning to looked the humblest. It was a little bowl of cucumber slices. But each slice packed a pickle-y refreshing crunch from the two-step technique of salting the cucumber before marinating it. I re-created it here and added chile and dill. This is exactly what you need in a parade of rich dishes. — Carla Hall

 

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Carla Hall shared this recipe when she joined us on Food with Mark Bittman.

Listen to Carla Hall on Food with Mark Bittman
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Carla Hall’s Pickled Cucumber Salad

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Makes 4 servings 1x

Time 10 minutes

Scale

Ingredients

  • 2 large cucumbers, peeled and sliced
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon sugar
  • 1/4 teaspoon chile flakes
  • Dill sprigs, for garnish

Instructions

  1. Arrange the cucumber slices on a large platter in a single layer. Sprinkle with salt and pepper, cover with plastic wrap, and refrigerate for 1 hour.
  2. Whisk the vinegar, sugar, and chile flakes in a large bowl. Discard any accumulated juices on the cucumber platter. Add the cucumbers to the vinegar mixture and toss well. Return to the platter in a single layer. Cover with plastic wrap and refrigerate for 3 to 4 hours.
  3. Transfer to a serving dish and garnish with dill.

— Recipe from Carla Hall’s Soul Food: Everyday and Celebration

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