Marinated Cucumbers
This recipe came about after a trip to visit my husband’s family in Florida. They had taken us to a Jewish deli in Palm Coast (gorgeous area, by the way). My husband and I ordered a side of their cucumber salad that was so fresh and delicious. I had to try to replicate it. I’ll admit it’s pretty gosh darn close to what we had. It’s colorful and tangy and sweet and crunchy. Perfect.
If you have a garden with an abundance of cucumbers over the summer, or have friends that share their abundance, this is a fantastic recipe to make! It will keep well covered in the refrigerator for about a week. The cukes will begin to soften as time goes by, but it will still be delicious. Â
Cucumbers are about 95% water so they’re great for hydration. They’re low in carbs and high in potassium. Technically, cucumbers are not vegetables, but fruit, since they grow from flowers from the plant and contain seeds. Hmm, go figure.
This recipe is a great side dish to take to a potluck or a backyard barbeque. For people like myself who enjoy the tanginess of vinegar, these marinated cucumbers are sure to please.
Enjoy!
Marinated Cucumbers
Equipment
- Mandolin slicer, helpful, but not necessary
Ingredients
- 3 large cucumbers
- 1/4 cup red onion, thinly sliced
- 1/2 red bell pepper, small dice (1/4")
- 1 cup white wine vinegar
- 1 cup water
- 1/2 cup white granulated sugar
- 2 teaspoons kosher salt
- freshly cracked black pepper, to taste
Instructions
- Thinly slice the cucumbers on a mandolin, then place them in a medium bowl. Alternately, you can use a sharp knife to slice them thinly.
- Add the onion and bell pepper to the cucumbers.
- In a small saucepan over high heat, combine the vinegar, water, sugar, salt and pepper.
- Stir mixture occasionally until sugar and salt are dissolved. (The water probably won’t come to a full boil before all is dissolved.)
- Remove from heat and either:Â 1) Place the saucepan in an ice bath and allow to cool to room temperature. Or 2) Pour mixture into a heat-safe bowl and put into the refrigerator to cool to room temperature.
- Once the sugar mixture is cooled to room temperature, carefully pour it over the cucumbers and gently stir.
- Cover and place the cucumbers in the refrigerator for at least 2 hours to chill.
- Serve chilled and enjoy.
0 Comments