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Saturday, July 8, 2017

Marinated Cucumbers


                               

I bought two beautiful cucumbers from the Big Lick Farm booth at the Umpqua Valley Farmers Market this morning and quickly decided to get them marinating for dinner tomorrow. Because they are organic, I didn't bother to peel them, but I did score them lengthwise with the tines of a fork. It gives them a lacey edge that looks pretty in the jar.

                               

I added some sliced red onion just for fun. If you don't care for the strong taste of raw onion, marinating it will take the bite out. Great for piling on sandwiches or adding to a green salad.

Here's what I did for one quart jar:

Wash two medium cucumbers and score them lengthwise. Slice very thin. Cut a medium red onion in half and thinly slice one half crosswise so you end up with crescent-shaped slivers. (Reserve the other half for another use.)

Layer the cucumbers and onion slices in a wide-mouth quart jar or similar-sized container. In a small bowl, whisk together 1/2 cup vinegar (I like apple cider vinegar), 1/2 cup sugar (you can sub no-cal sweetener of choice), and 1/2 teaspoon sea salt. Whisk until the sugar is mostly dissolved. Pour over the cucumbers and onions, cap the jar, and shake well. Refrigerate overnight or at least 12 hours, giving the jar a good shake whenever you happen to open the fridge. Serve with a slotted spoon as a refreshing side dish.

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