Tuesday, August 17, 2010

122. Marinated Cucumber, Crisp...No Cooking

Cucumbers are a very recognizable vegetable no matter which variety shows up in your garden or stores. The most common type of cuke here in America is the slicing cucumber. With all that commonness, though, I find that the price for them is all over the place. Unfortunately, when the prices are at the low end of the spectrum, buying them in bulk is hardly an option. Slicing cucumbers have a very, very short shelf life.

I do make bread and butter pickles with the pickling type cuke ( post # 102), however, the slicing cucumbers generally cannot be used that way. They are almost always coated with wax which would unfavorably impact the brine and their texture is too soft to make a satisfactory pickle. Try as I might, I usually wind up throwing out at least part of my slicing-cucumber purchases because I either forget to use the cuke or just don't have a taste for a salad and let them sit too long. It is a maddening dilemma.

Today's recipe is a wonderful solution to this cucumber problem...it makes a great side dish or salad accompaniment. It is not a pickle...yet it almost could be. The cukes remain crisp and the recipe requires no cooking...a great summer treat!

Marinated Cucumber

1 cucumber, peeled and sliced


1/4 cup rice vinegar
2 T sugar
2 tsp celery seed
1/4 tsp pepper blend (Trader Joe's 21 Seasoning Salute)
1/2 tsp salt
1-2 T chopped onion
1/2 lemon, juice from

Combine marinade ingredients in a bowl; add sliced cucumbers and toss. Cover and chill for 2-3 hours. Use within 24 hours.

1 comment:

  1. Marian wrote: You are talking about one of my favorite dishes here. This cucumber dish is one of the best parts of summer! I've always used my mother's recipe, which I had a difficult time getting because she cooked with a dab of this and a dash of that. I have not tried the celery seed, but use celery salt in my potato salad.