Marinated Cucumbers
The cucumbers are prolific this year. Some of them hide themselves well under the nearby zucchini plant leaves so they tend to get bigger than the ideal size before they’re found. The larger cukes can get a little bitter so a pre-salting will draw that bitterness out.
Here’s a recipe that can use up a lot of cucumbers:
Peel several large cucumbers. Slice them thinly in a food processor or use a hand slicer or mandoline. The thinner slices absorb the marinade a little faster and taste better than fatter slices. Sprinkle the slices with ½-1 tsp. salt depending upon how many cucumbers you have. Let stand for about ½ hour and drain the accumulated liquid. No need to squeeze them dry – you want to retain some of the juice. Splash with 1-2 TBL. organic white wine vinegar or to taste, mix and marinate at room temperature for ½ hour or until ready to serve. Refrigerate leftovers.
Serve as a salad or use them in a sandwich. They’re excellent just this way but feel free to use your favorite herbs to accent the flavor in different ways. You can use any mild vinegar but there’s something exquisite about the white wine vinegar. Explore with your taste buds!