Cucumber and Onion Salad

On a recent trip to Perini's Steakhouse in Buffalo Gap Texas (population 499);  home of real cowboy cooking, Dana came across this great summertime salad.  These cucumbers are tangy and sweet; treated almost as a condiment... like relish.  Alongside a green salad it makes the perfect accompaniment with the main dish.  And if you ever find yourself in Buffalo Gap...stop by the restaurant.  You will not be disappointed!  Enjoy!

Cucumber and Onion Salad

2 pounds slender cucumbers with skins, sliced 1/4 inch thick

1 large Texas sweet onion, thinly sliced

2 cups vinegar

1/2 cup sugar
2 teaspoons of salt
2 cups ice cubes
Parsley and cilantro, to taste (optional)

Combine the vinegar, sugar, and salt, and add ice cubes.  Stir in herbs.  Toss cucumbers and onions in dressing and refrigerate.  Let sit in refrigerator at least 30 minutes before serving time.  Serves 8-10

Perini Steakhouse Cookbook at Amazon