Our produce guy is once again selling fresh fruit and vegetables from Yakima after a prolonged illness. It must be cucumber season because my hubby has been buying them three at a time. I like cucumbers, but I normally eat about one a week, and they go bad fast. So I’ve been making a lot of marinated cucumbers.
I’m not a huge fan of marinated cucumbers (I’d rather they be fermented and become pickles), but hubby loves them. They are so easy to make (peeling the cucs is the hardest part) that I don’t mind making batch after batch. That’s a good thing because I just finished making some, and Hubby gave me more cucumbers.
There are probably dozens of recipes for marinated cucumbers. Mine comes from Let’s Go Dutch, the cookbook my father-in-law gave us as a wedding gift. As I said, it’s super simple and quite refreshing on a warm day.
Coby’s Marinated Cucumbers
- 3 medium cucumbers, peeled and sliced
- 4 tsp. salt
- 5 tbsp. vegetable oil
- 1/4 cup vinegar
- 1 tbsp. freshly ground black pepper
- Sprinkle the cucumbers in a bowl with salt and toss them back and forth, so all sides have some salt on them.
- Place a plate on top of the cucumbers and a weight on top of the plate
- After 2 or 3 hours, remove the weight and the plate from the cucumbers and drain off all the brine. Discard liquid
- Combine oil and vinegar. Add to the cucumbers and toss around to mix well. Add the pepper and again toss.