In Washington State there’s an onion that grows in Walla Walla that can actually be eaten as an apple. It’s a sweet onion that is bursting with flavors. While I personally have never eaten a Walla Walla Sweet like an apple, I know people who do, and they love them. My family also loves this state onion: rather I follow this simple recipe passed down from my Grandma Soogie. What’s interesting is this recipe is quite local–I’m not the only granddaughter who remembers this summer salad of cucumber and Walla Walla Sweets from growing up in the Pacific Northwest.
Cucumbers and Walla Walla Sweets
Ingredients
What’s nice about this salad is the ingredients are flexible. Basically the onion and cucumbers will get pickled, so if you want them sweeter add more sugar; if you want them not so tart add less vinegar and so on….
- 1 Walla Walla Sweet onion
- 2 cucumbers, peeled
- 1 cup vinegar (apple, white, or red can be used–even rice wine vinegar)
- 1 1/2 cup extra virgin olive oil
- 2 1/2 cup sugar
- lots of pepper and a little salt
Slice the cucumbers and the onion.
The thickness you slice your veggies may also vary. I prefer the cucumbers a little thicker so they stay crisp and the onions a little thinner so they get nice and soft. Here, some may prefer both sliced thick or both thin. Tailor it to your preference.
Layer the cucs and Walla Walla Sweets
First layer the cucumbers in the bottom of a shallow dish. Then layer the onions. Now add your salt and (lots) of fresh ground pepper. As a final step sprinkle half the sugar on this layer.
Repeat. Again, layer the cucumbers, then the onion, and salt, pepper, and sugar this second layer.
Add the vinegar then the oil.
Refrigerate, shake it around a couple of times, and serve.
Does this recipe look familiar to you? Is it a local recipe for you too? If so, where are you from?
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