Wednesday, August 19, 2009

Sweet and Sour Cucumber

Here's a recipe to get you through the hazy, hot days of summer.

Sweet and Sour Cucumber

In my farmers' market days, I served this relish/salad along side my Chicken Satay with Peanut Sauce, but this fresh relish really goes with everything. Try it with hot or cold meats, alongside lunch time sandwiches, or all by itself for guilt-free snacking. It is a perfect way to deal with cucumber glut from the garden.

Sweet and Sour Cucumber
4 to 6 small cucumbers, thinly sliced into circles or half moons
1 small onion, cut in half and thinly sliced

1/2 cup sugar
1 cup water
1/2 cup white vinegar
1 tsp salt

Garnish (optional):
little tiny hot chili peppers (as much as you can take)

In a sauce pan over low heat, dissolve sugar in the water, remove from heat and stir in vinegar and salt. Makes two cups.

Put cucumber and onion in a serving bowl, add marinade to cover the vegetables. Garnish as desired. Refrigerate until ready to eat but the flavor improves as it sits. It will keep for about five days in the fridge, except at our house, where it doesn't last that long.

Cook's tips:
Double or triple the marinade, it keeps in the fridge almost indefinitely. Easy and convenient.

Pick cucumbers when they're still small, when the seeds are just starting to form. At this stage they're popping crisp and distinctly sweet.
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jennifer said...

i am so excited to be here!!! the food for dinner was soooo fresh and yummy - thank you! can't believe i'm leaving a comment on your post, when you are right downstairs! tee hee... can't wait for our creative day tomorrow:)

Anonymous said...

Thanks, Ting. This recipe didn't come a minute too soon!!

Unknown said...

This is one of my favorite ways to enjoy cucumbers. I didn't realize that the relish keeps well because I usually eat whatever I make at one or two sittings!