Marinated Cucumber Salad
By Sue Lau | Palatable Pastime
My recipe of the day is for a simple marinated cucumber salad. Sometimes the simple things are best. I know I get as excited as anyone to make a really involved recipe with lots of ingredients. But especially when swimming in the deep waters of cooking like that, I will often look for simple additions to a meal so I can get things wrapped up and dinner on the table in a reasonable time.
And cukes and onions are like that- and I do make them in various ways, simply because they can be made in various ways. And that’s a good thing too, so you can switch things up in summer when cucumbers are plentiful. As a part of warm weather eating, I will have a container of cuke salad in the fridge at all times, especially since marinating helps the flavor get better, and you can simply set it out with the other foods.
Growing up, my mother would always serve salads like these, as well as plates full of various raw veggies simply sliced or prepped, like tomato slices, trimmed scallions, trimmed radishes or whatever she brought in from the garden that day. She didn’t grow everything under the sun, but she grew a lot.
And now that we are past Easter, and the weather warms even more, it’s time to start thinking about summer veggies and how we will be preparing them. Saving up recipes to use later on.
Did you notice the new recipe box button on the upper left hand side? You can collect and save recipes from my blog to a recipe box on Just a Pinch. There are other blogs who also use the button. As well, you can add your recipes to their site, pursuant to their TOS. It makes things slightly better than Pinterest, since you can add your own recipes.
Marinated Cucumber Salad
- 2 cucumbers peeled and thinly sliced
- 1 small onion shaved
- 1 cup cold water
- 1/2 cup apple cider vinegar
- 1/2 cup granulated sugar
- 1 tablespoon salad oil or vegetable oil
- 1/2 teaspoon garlic paste
- 1/2 teaspoon garlic salt
- 1/2 teaspoon celery seed
- 1/4 teaspoon black pepper
- Peel cucumber and thinly slice (I use a mandoline).
- Layer cucumbers with the onions in a resealable bowl suitable for the fridge.
- Whisk together the remaining ingredients and pour over the salad.
- Refrigerate several hours or overnight for best flavor.
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Tangy Chickpea and English Cucumber Salad from Colleen
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Cucumber Sandwiches from Amanda
Cucumber and Mint Raita from Bibi
Greek Cucumber Salad from Nichole