Betsa’s Mildly Sweet & Yummy Marinated Cucumber Salad

This is a very simple recipe and because its so simple, it’s flawless!

I suggest you look for firm fresh picked cucumbers in the summertime as they actually do taste better than the everyday cucumbers found in local stores all year long. Either way and at any time of year it’s all healthy & fresh! Being the apple cider vinegar fan that I am and that I use for other recipes like my “Memorial Day Potato Salad” ***, this vinegar definitely lends a wonderfully crisp taste to cucumber salad.

Try to eat whatever you have prepared in 3-4 days to maximize the crispy texture of the marinated cucumbers. For maximum flavor I also suggest eating them after they have marinated for at least 8 hours. I prepare them in the evening and let them sit in the refrigerator overnight to be eaten the next day.

Okay! So nice and simple…

-3 very large or 4 medium size peeled and thinly sliced cucumbers with a crinkle cutter

Amazon.com: Crinkle Cutter, Wavy Chopper Cut Knife, Stainless Steel Wavy Slicer, Vegetable Potato Cucumber Carrot Garnishing Knife, Home Kitchen Wavy Blade Cutting Tool: Home & Kitchen

Ingredients

-1.5 cups of Bragg’s organic apple cider vinegar

-3 Tbsp. Kosher salt

-1 cup organic cane sugar

-1 small red onion or 1 large shallot thinly sliced

-a few turns from a fresh pepper mill (I use red, white and black pepper blend)

-2 cups of cold water and 1 cup hot water (total 24 oz.)

Preparation

-In a large bowl add sugar and salt to one cup of hot water and stir until dissolved

-add the 2 more cups of cold water

-add the apple cider vinegar

-add to the water of dissolved salt and sugar the thinly sliced red onion or shallot

-add all of the thinly sliced cucumbers

Toss gently until evenly blended and then cover with plastic wrap letting the plastic wrap sit directly on the mixture . This will make sure everything gets marinated evenly.

*For those of you who might think this is a lot of sugar or salt…realize this: These ingredients are used to flavor the vegetables and most of the sugar and salt are not ingested since you don’t drink the marinade. As well, after you have made this recipe you are free to adjust the sugar, salt or vinegar amounts to your taste.

Well…that’s about it. I’d love to hear from YOU if you have a recipe or suggestion! Please feel free to comment in the “comment” box below.

 

Mangia bene’

Chef Bert

***”Memorial Day Potato Salad”

Memorial Day Potato Salad With Fresh East Norwichian Dill

 

 

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