Sweet and sour cucumber salad

by admin on June 5, 2007 · 14 comments

Last night, after an afternoon of photographing for our upcoming beta launch, my fridge was plush with prepped vegetables. I had had my fill of cooking for the day, so I made a couple of raw salads to have alongside some canned salmon on whole grain crackers with caper-mayonnaise.

The one that went best with the salmon was a sweet and sour cucumber salad. I tossed diced cucumbers with kosher salt, sugar, red pepper flakes and red wine vinegar, and let them marinate in the fridge for about an hour so the flavors would mingle.

Here’s the recipe:

Sweet and sour cucumber salad

2 medium cucumbers, seeded and diced
3 tablespoons red wine vinegar
1 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon sugar

1. Scrub the cucumber well to remove it’s waxy coating. Cut it in half lengthwise, then scoop out the seeds with a spoon. Cut the halves in half again lengthwise, then cut across the spears to make a dice.

2. In a medium bowl, toss the cucumber with the remaining ingredients. Cover and refrigerate, stirring occasionally, at least 30 minutes and up to 2 days.

{ 13 comments… read them below or add one }

nene June 5, 2007 at 10:43 am

I’m trying this tonite!

Mar June 5, 2007 at 12:20 pm

I make a very similar I got from a book. The only difference is it has one more teaspoon of water and another half tsp. sugar, and it incorporates some onion slices and is left to marinate overnight. Definitely delicious, it has become my favourite way to eat cucumbers.

Mercedes June 5, 2007 at 4:30 pm

I love marinated cucumber salad, but I like to very thinly slice the cucumbers- they soak up more of the juices that way. I’m a little frigtened by canned salmon though.

Cynthia June 5, 2007 at 8:38 pm

On a hot day, these go down so well.

TheNoojer June 9, 2007 at 11:38 pm

I like my cucumbers thick and juicy. I found some at a local farmers market in Cordova, Al the other day that were so big, I just had to have it in the dirty, dusty parking lot.

Tjhanks Cookthink for making me reflect on the many cucumbers I have had in my day!

chip June 11, 2007 at 12:37 pm

Thanks for the variations, everybody. TheNoojer: I recently ate some good peaches from down that way. I’ve actually heard there’s a band of peach-lovers who have set up a shrine below the giant peach in Chilton County. Can you verify or dispel this rumor?

TheNoojer June 13, 2007 at 12:04 am

My uncle drives a big rig down I-65 hailing pulpwood, I’ll have to ask him about the peach people.

Chilton County peaches are the best and don’t forget the Wiregrass peanuts. Alabama is blessed in the natural resource department.

Gracie June 15, 2007 at 7:46 am

We had this salad last evening with some oven roasted chicken and it was the perfect side for the warm summer evening. My boyfriend was highly skeptical, but it quickly won him over. And it was so easy to make….. With our newly adopted healthy eating lifestyle, we didn’t feel deprived of anything!!

bob June 21, 2007 at 10:09 pm

What if you don’t like cucumbers?

bob June 21, 2007 at 10:09 pm

they make me gag.

Jakee June 22, 2007 at 8:57 am

i like sweet and soup thanks for this recipe and also like with fresh salad

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