I planted a few different varieties of cucumbers this year, completely forgetting to research what kind to plant for pickles. My pickle spears taste great, but I have to eat them like corn on the cob because the skin was too thick. Lesson learned!
However, nothing goes to waste in my kitchen, so I used what I had harvested and make a cucumber salad for an outdoor event last weekend. My goal was to make the salad crisp, healthy, tangy. Picture is before the cilantro since some folks don’t like it!
1 lb cucumbers, peeled, sliced
1 teaspoon sea or kosher salt
¼ cup thinly sliced red onion, cut slices in half
½ cup rice vinegar
¼ cup chopped fresh cilantro
Pinch of red chili flakes, optional
In a large bowl, salt the cucumbers and toss gently. Let them sit for about 10 minutes. Blot dry with a towel and return to a cleaned bowl. Add rice vinegar and onions, then add the rice vinegar. Add cilantro and red chili flakes. Stir until combined. Cover and refrigerate for about 30 minutes. Enjoy!
#GardenFresh #cucumbersalad #freshtaste
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