Virginia Reel

Irving’s Cucumber Salad

2 large cucumbers, thinly sliced

1 yellow onion, peeled and thinly sliced

1 teaspoon kosher salt

1 cup water

1/2 cup distilled white vinegar

1/2 cup sugar

1/2 teaspoon celery seeds

1/2 teaspoon mustard seeds

In a medium bowl, combine the thinly sliced cucumber and onion. In a small saucepan, combine the salt, water, vinegar, and sugar, heating slightly to dissolve the sugar. Add the celery seeds and mustard seeds. Pour over the onion and cucumber. Cover tightly and refrigerate at least twenty-four hours before serving.