I think that almost any culture that has cucumbers has some form of this recipe. When I was surfing the internet to see how everyone else (meaning the rest of the world besides me) made cucumber salad with a vinegar based solution, most of the ones I found were pretty similar. They varied mainly in the type of vinegar and herbs used.
The cucumber salad that I used to eat in the South was flavored mainly with apple cider vinegar, salt, and pepper. I loved it. Honey Bun’s family, however, used white vinegar, water, and a little sugar. I loved that one, too. Consequently, the recipe that I am using here is a combination of both of them.
On the off chance that you are wondering about how I made those fancy scallops on the cucumbers, all I can say is, “It wasn’t me.” I used Armenian cucumbers and that’s the way they look. I will, however, take any kudos that you want to toss my way for growing them in my garden. There are usually four or five or twelve different varieties that I grow each year, but this is the first time that I have grown the Armenian variety. They were very easy to grow, requiring no more care than any other cucumber. As a side note, these cucumbers are actually considered to be a member of the melon family rather than the cucumber family.
This is what the cucumbers look like whole. I put a Sharpie marker next to them so that you can get an idea of how big they grow. I may have let one of them get a little too big, but I have to tell you that nothing in my garden is ever allowed to grow past its prime. Ever. Not cucumbers and definitely never zucchini. It would be unthinkable. Yes siree, I am out there every day cultivating and tending and anticipating the very moment of perfection for each and every vegetable. You believe me, don’t you?