Sunday, July 18, 2010

Quick Pickled Cucumbers

Recipe from Martha Stewart Living Magazine
Husband-Tested in Alice’s Kitchen

Now that the cucumbers are plentiful and the heat is on, give this simple, cool side dish a try. It requires no cooking. The finished cucumbers in this recipe are cold and crisp with a little sweet-tang taste. Serve them aside any summer dinner. Drain any cukes that are left over and put them on a sandwich or salad to add some crunch. For a healthy lunch to take to work, just add some brown rice with some black beans on the side and take along a fresh local peach. Local cucumbers are now available in abundance at Lost River Market & Deli and, of course, at the Orange County HomeGrown Farmers Markets.

4 cucumbers, peeled and sliced (scrape out seeds)
Kosher salt
3 Tablespoons rice vinegar
1 teaspoon sugar
½ Tablespoon fresh dill, chopped or ½ teaspoon dried dill

Soak cucumber slices in ice water and Kosher salt (about 1 Tablespoon) for 20 minutes. Rinse and drain well.
Add the remaining ingredients, mixing well. Cover and chill at least an hour before serving.


Alex said...

Thanks for the recipe. I'm wondering, is there a reason behind peeling and removing the seeds from the cucumbers? I've never eaten them like that.

Alice said...

If you are using young cucumbers, you wouldn't need to peel them or even remove the seeds at all. The skin would be tender and the seeds would be tiny. If you don't mind eating the tougher skin and bigger seeds of older, bigger cucumbers, then that would save you the extra step of peeling and seeding. I know I've eaten plenty of old cukes with skins and seeds and lived to tell about it. :-)

Alex said...

OK, cool. I'm far to lazy, er, I mean healthy to remove those parts.

Funny thing is, my wife made pickled cucumbers tonight.