Cucumber Salad is a simple recipe that will result in a sumptuous dish. You can also keep for a long period.
Some of my friends and neighbors wondered why all of a sudden, I sold the computers of my coin-operated internet cafe (pisonet) despite it’s still earning and paying my bills.
Many didn’t know that I don’t have a passion for the industry; I don’t like fixing computers. Also, I’m too kind for that kind of business so I made a bold move of turning my back to my bread and butter.
I then realized that I made the right decision — just two weeks after I sold the computer units, I landed a home base job in a fast-paced organization that is allowing me to learn the process of digital marketing.
My life now is more hectic but far from cussing children, gangsters, and thieves. Unlike before, I have lots of time for my food, but for me, it’s better. I can always cook before my shift.
One dish that is good-tasting, nutritious, and can last for a long time is this Pinoy-style cucumber salad. It’s also easy to do.
- 3 pieces cucumber, peeled and sliced
- 2 cups white vinegar
- 1 cup white sugar
- ground pepper
- In a pan boil the vinegar and sugar until glossy. Let it cool.
- In a bowl, put the cucumber and put the salt and pepper. Set aside for 5 minutes.
- Combine the vinegar mixture and cucumber. Set aside for an hour or until the cucumber absorb some of the vinegar.