Cucumber Salad (Dan Gill)

The first of our cool summer salads was simply sliced cucumber and thinly sliced spring onions with vinegar. When the first cucumbers get ripe and before the spring onions get too strong, slice up a big mixed bowl full of both. We have always peeled our cucumbers, but it is purely a matter of preference and variety. In a separate bowl, whisk apple cider vinegar, water, sugar, salt and pepper – all to taste – and pour over to cover. We resist the temptation to add herbs or oils to this, preferring only the clean flavors of the onions, vinegar and cucumbers. Allow this to rest for an hour or so before serving.