What I'm Eating: Cucumber Salad

The food in Europe is incredible; A truism I know. As a card carrying foodie, from time to time I'll be posting about what I'm eating over here, what I'm trying while I'm out, and what I'm making for myself at home. By request from the lovely and talented Emily Ziegler here is the recipe for the delicious cucumber salad that I just so happened to be about to make.

Ingredients:
Cucumber
Cilantro
Rice Vinegar

Don't be intimidated.

Water
Salt
Pepper
Jar (an empty pasta sauce jar works perfectly)

Instructions: 
Peel the skin off of the cucumber. Cut the cucumber in half lengthwise. Chop the cucumber into thin slices. Place the slices in the Jar. Add the cilantro to the jar. Add 3 parts Rice Vinegar to 1 part water to the jar. Salt and Peper to taste. Close the Lid. Shake. Refrigerate for 20 minutes to an hour to allow the flavors to blend. Enjoy.

This is a great cheep snack to keep on hand. The prep time is ridiculous low, the yield is high, and once you start a jar you can just add more sliced cucumber as you run out, or top it off with a little more vinegar and water.  In my opinion the best way to enjoy it is just to eat it strait from the jar with a pair of chopsticks while you watch T.V or surf the web.

bon appétit!