I got this idea to do cucumber salad in a more delicious way. I recently made these pickled peppers and onions for burgers and steaks and they were extra tasty …….so tasty I kept thinking about that perfect pickled flavor….. I got the idea to make cucumber salad with some similarities and interesting additions like avocado. This is a big batch of salad but it does shrink as it sits. This salad is good enough to be a meal. I added some pulled chicken to it and it was delicious! I think it would also be great till fill tacos with. This salad will stay good for about a week.

Ingredients for around 18 servings

5 lbs English cucumbers – sliced in about 1/4 inch thick slices ( you can use any type of cucumber but if you use regular cucumber you should remove the seeds and possibly need to peel)

1 large white onion – sliced very thin on mandolin

1 lb Anaheim chili peppers – sliced thin (this is the chili that taste really great here)

3 serrano peppers – sliced thin as paper in mandolin

6 garlic cloves – ground to paste or microplane

10 oz tiny sweet tomatoes – slice each in half

3 avocados – cube

1 cup white vinegar

1 cup apple cider vinegar

1 cup water

3 bay leaves

1 1/2 teaspoon dried oregano

4 Tablespoons sugar

4 Tablespoons kosher salt

1/4 cup fresh parsley leaves – chopped

1/4 cup fresh cilantro and tender stems – chopped

Directions

In a sauce pot on high heat bring to boil the vinegars, water, bay leaves, oregano, sugar and salt. When everything is dissolved shut off heat and take pot off the burner to cool some.

In a very large bowl or maybe a couple of bowls add the cucumbers, onion, peppers, garlic and tomatoes and mix well.

Remove the bay leaves and throw them out. Pour the liquid evenly over the vegetables and mix well.

Lastly add the avocado, parsley and cilantro and carefully mix.

Serve now or serve well chilled.

This really is a more delicious cucumber salad.