A busy foodie:
I’ve been really busy lately with project work and client work. That doesn’t mean I haven’t been cooking or experimenting with new recipes- it just means I haven’t been posting. For that reason I decided that I’m going to give myself a break with trying to share only the better food pics. So today’s snap was taken with my phone. I figure that I’d rather share this recipe that has my family raving than wait until I have the perfect shot. Is it a great picture? Nope. But it tastes really good!
A note about the recipe:
We of Hungarian extraction take our cucumber salad very seriously. So much so that it’s almost a sacred side dish. Okay, not really- but it’s a frequent side dish and there isn’t all that much fiddling around with recipe variations. I was hesitant to try out different vinegar and add-ins, but I’m so happy I did. My family and holiday guests could not stop raving about this cucumber salad, so I wanted to share it with you. It’s easy to make and tastes better the longer you allow it to marinate. In the picture the onions are still bright reddish-purple. After a while they mellow and taste even better. I’d say this keeps for about a week- if your family doesn’t eat it all immediately.
And another note about the vinegar:
This isn’t a sponsored post, I just wanted to share the fact that I regularly use rice vinegar when I want a lighter taste with less bite. While this recipe could work equally well with apple cider vinegar, there was a brightness and smoothness from the rice vinegar. Nakano sent over some products and I find myself loving the Citrus Seasoned Rice Vinegar, I think you’d like it too which is the only reason I’m sharing the link and details!
And…one more note:
When I make pickles I usually add Ball Pickle Crisp for obvious reasons. I used a tiny bit in this cuke salad and it made all the difference. If you try it let me know, I’m curious what you think.
- 5 English/Persian Cucumbers
- 1/2 of a small red onion
- 1/2 cup water
- 2 Tbsp to 1/4 cup maple syrup or honey or date syrup (or use as much as you prefer for your desired sweetness level)
- Freshly ground black pepper
- 2 Tbsp to 1/4 cup or more Citrus Rice Vinegar (I used Nakano Citrus Seasoned Rice Vinegar). You can also use lemon juice and water or diluted apple cider vinegar.
- 1/4 tsp. Pickle Crisp Granules
- (No salt because of the pickle crisp)
-Pour water into pot and cook until just boiling. Pour in vinegar and maple syrup. Stir until mixed, allow to cool.
-Cut the ends off of the cukes and don’t bother peeling. This recipe works best with the milder English/Persian cucumbers because of their more mellow taste. Slice the cukes about 1/8th of an inch thick or thinner. I didn’t go for whisper thin with this version because I was going for the crunch factor.
-Cut the 1/2 of an onion in 1/2 again and cut thin slices. It looks a lot bigger in the pic, but both the cucumbers and onions were sliced on the thin side, but not slivers.
-Sprinkle black pepper on cucumbers and onions. Pour into jar or container. Pour liquid over the cucumbers and onions. You can add the pickle crisp to the cooled water or to the water in the jar, but make sure it fully melts. Since this isn’t pickling, there’s no urgency.
Seal and allow to marinate for a few hours.
Enjoy. No, really. This is deceptively simple and ridiculously yummy.
Till we beet again,
Did you make this recipe? Hashtag it #EvolvedFoodie and share on social media or below if you’re so inclined. I love to see your delicious dishes!
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