sunset harvest

Wednesday, July 4, 2012

Summer Classic

A few summers ago I noticed Grace in the our garden picking a cucumber. I watched as she picked it, and ate the entire thing. That's my girl! I make this cucumber salad and between the two of us we have no problem finishing it off in a day or two. It is a perfect summer classic and this recipe is one of the best! After all, how can you go wrong with these ingredients!?
Water, salt, vinegar, sugar, whipping cream is all that is needed for the marinade. I prefer the English or seedless cucumbers but the store only had the regular ole cucumbers our last visit. When this is the case, I prefer to slice them length wise and then scoop out the seeds/insides with a spoon. Then slice them and place in the water/salt brine for about an hour. Meanwhile, slice up the onions and place them in the vinegar, sugar, and whipping cream.
Drain the cucumbers, rinse and place on paper towels to drain. Put the cucumbers in with the onions and give a good stir. Place in the refrigerator, overnight if you can wait that long, and enjoy! They made a great side dish to our Asian BBQ chicken the other night, recipe coming soon!

Cucumbers and Onions
Recipe from Krista's Kitchen

2-3 cucumbers, sliced 
Mix together 2 cups of water with 2 TBLS Of salt and stir to dissolve. 
Put cucumbers in and let sit for an hour. When ready, rinse and drain the cucumbers on a paper towel.
Mix together the following, 
3/4 cup sugar
3/4 cup white vinegar
1/3 cup whipping cream
Add a sliced onion, followed by the rinsed cucumbers. Stir to combine

Refrigerate preferably over night...if you can wait that long:)

1 comment:

  1. Yeah, that waiting overnight thing is the hardest part of this recipe! Looks like a great recipe...I think you and Grace and I can eat well together, well, except for that chocolate thing.