The name of this cucumber salad really could be Bubby’s Cucumber Salad. I learned to make it from my father’s mother, an immigrant to this country, and an amazing woman. She helped my Dad’s father run their butcher shop and was quite the business woman from what I can gather.
She also was an amazing cook. Her Matzo Ball Soup was incredible, as were so many of her other dishes.
We make Bubby’s Cucumber Salad in my home all the time, and when I say we, I am being literal, the boys can whip this salad up in a jiffy, it’s so easy. We like it best in the summertime, when its impact is extra refreshing. Go ahead, try some for yourself!
Cucumber Salad
Ingredients
- 2 cucumbers peeled
- ½ cup apple cider vinegar
- ½ teaspoon celtic sea salt
Instructions
- Cut the cucumber into ¼ inch slices
- Place in a medium bowl
- Cover with vinegar and sprinkle with salt
- Serve
Equipment
I’m really looking forward to my upcoming webinar with the editor of Allergic Living Magazine, Shelley Case, which will be on July 8th at 11am. More details to come. Hope you can tune in.
Finally, I’ve been thinking lately about discussing the reasons I went gluten free and why that eating plan has helped me in my healing process. I also may share some other strategies that I have used to rebuild my health. Is there anything that would be of particular interest to you? If so, leave a comment and I just might do a health related post in response to your question.
Kathy Foulk says
We have eaten a similar salad for years. The only difference is, we add garlic salt and cut up tomatoes. You will find this wonderful salad on our table most summer nights (tastes best if you use pickling cucumbers – the smaller ones). Enjoy your recipes. My grandsons and dauaghter are GF.
Jennifer R. says
I loved your podcast with Meghan Telpner (she posted it on her blog today), especially since all 3 of my kids are gluten intolerant, along with myself. I enjoyed listening to your story, especially about the yoga and the ayurvedic stuff — would love to hear your thoughts on healing. Thanks!!
Sarah Scott says
Hi Elana,
I would love to hear about your experience with the Specific Carbohydrate Diet, what it did for you and how long you followed it. (I’m assuming that you no longer follow it closely because you feel you don’t need to.)
The background to my question is that I learned about the SCD from a casual reference you made to it about eight months ago. As I clicked on the hyperlink, I had a very strong hunch that it was going to be important for me. That hunch was right on. I’ve been following it carefully since then and my health has improved a great deal. I’ve committed to staying on it the rest of this year, and then I may do some careful forays into what’s now off limits for me.
Any observations and ideas you are willing to share about the SCD would be very welcome to me.
Thanks in advance.
Sarah Scott
Hope says
Does anyone have a gluten free meat loaf recipe?
thanks,
Hope
Mary says
I use oatmeal as a substitute for breadcrumbs in any meatloaf recipe I make. I vary it every time, so I don’t have a specific recipe, but basically I use 1 or 2 eggs per pound of ground turkey, a small can of tomato sauce, small can of tomato paste, spices I feel like that day, and enough oatmeal to hold it together.
Mary says
Oh, and be sure it is GF oatmeal!
Jessica says
Elana actually has an awesome Gluten Free Meatloaf recipe in The Gluten-Free Almond Flour Cookbook!
gfe-gluten free easily says
I love cucumbers made this way, Elana. Now you’ve given me the exact measurements to make them perfectly every time. Thanks to you and your Bubby! She sounds like a totally amazing person. Our grandparents often had so much strength in dealing with many challenges, challenges that most of us can’t even fathom today. I love that your boys can make this salad easily, too. Your recipes are always so simple, they can probably pinch hit for you lots of times. ;-) (Notice the use of baseball term there just for them. LOL)
I will look forward to your explanatory posts greatly. It’s a lot to tackle and do a good job I know. The question I keep having to answer is why would processed foods impede healing if they are gluten free, so I’d love it if you would address that. I’ve given my medical-based feedback to individuals, but they respond that gluten-free processed foods should not damage the villi, because they are gluten free, so it shouldn’t be an issue if the food being eaten is processed or not. So I’d love for you to offer your research and thoughts on that, so I can share it when this topic comes up. Thanks!
xo,
Shirley
Jennifer says
Love this, the only way my “bubbi” ate cucumbers was on a bagel with LOX!
We call my mom Bubbi too did you have a Zedi?
elana says
Yes I did have a Zedi — Bubbi and Zedi owned a Kosher butcher shop on Long Island.
Silvia says
My parents (who were immigrants) made a similar cucumber salad.
2 cucumbers peeled and sliced very thin
kosher or celtic sea salt
1/2 cup vinegar of your choice….I like white wine vinegar
A little olive oil
1/4 cup water
2 TBLSP. sugar…or I use about 4 packets of stevia
Green onions chopped (optional)
Slice the cucumbers and put in a bowl and sprinkle salt on them. Cover the bowl and let sit about 20 minutes in order for the salt to draw out the liquid and any bitterness. Drain off the liquid and add the vinegar, oil, water, stevia or sugar and green onions, if you want them. Stir to dissolve the stevia. Refrigerate for about 1/2 hr. It is yummy!
kari says
I’m very interested in your health journey, as I find similar foods impact my health (I am grain free too). I’m interested in how you came to your food choices regarding potatoes, legumes, and other things you avoid. I’m in the trial-and-error process myself regarding a lot of foods.
Laurie says
I, personally, would love to hear more about how you went gluten-free and how it’s helped you to heal. I was recently diagnosed with Hashimoto’s Thyroiditis, celiac disease and intolerances to gluten, dairy, corn and soy. I’m also hypoglycemic so I can’t have too much sugar or carbs, which seem to be rampant in most pre-packaged gluten-free products. Your website has been an absolute godsend to me and has given me hope that I can still eat well, even though I’ve had to give up many of my favorite foods, like pizza. I’m not feeling that much better yet since changing my diet, but I have hope that things will be improving soon. I would love to see more recipes that use sweeteners like stevia, xylitol, erythritol, lo-han and others because I worry about the high fructose content of agave, though I do have it in small amounts.
Beverly Becker says
Re health strategies — would love to know your perspective — learnings — on the role of protein in the diet.