Don’t let all of those fresh garden cucumbers go to waste this summer. Instead, peel and deseed them before marinating them in a sweet and tangy sauce for a day or so. You’ll have a cool, refreshing, and flavorful vegetable side dish that your entire family will go absolutely crazy for on a hot steamy day.
I am absolutely sick to death of cucumbers. Literally y’all, practically sick to death. Let me explain. First of all, I don’t even really like cucumbers all that much to begin with. Well, I guess I do kinda sorta like them, it’s just that they don’t really seem to like me. To even be able to eat cucumbers, I pretty much always have to deseed them, and even then, I still find that I do much better with them after they’ve been pickled. The same thing goes for almost any type of pepper. That’s why, for the most part, I usually tend to steer clear of them.
So, in a normal world, one would think that if I wasn’t such a big ol’ fan of cucumbers and peppers, that would mean that I wouldn’t plant them in my garden, right? Well, no. You see, B.O.B. Bob doesn’t live in a normal world. That man just likes to plant things for the sake of planting things. Heck, he planted eggplants this spring. Eggplants. B.O.B. Bob hates eggplants. What did he think I was going to do with those suckers? Thankfully, only one grew and it basically sat on our kitchen counter for a few weeks until it looked so sad that I put it out of its misery by tossing it into the trash.
Anyway, long story short, we have a ton of cucumbers; more cucumbers than two individuals could possibly eat on their own. So, every time B.O.B. Bob brings those suckers inside from the garden, I peel them, deseed them, and then marinate them in a sweet and tangy sauce, praying that my stomach will somehow be able to find a way to make them digestible. So far, they’ve been quite tasty and my tummy hasn’t totally tried to murder me. The only problem is that every time we almost finish a bowl of them, another round of cucumbers is ripe and ready to be picked. Did I forget to mention just how much I hate cucumbers?
Ingredients:
- 1/2 Cup Apple Cider Vinegar
- 1/4 Cup Light Brown Sugar, Packed
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Teaspoons Whole Mustard Seeds
- 1/2 Teaspoon Red Pepper Flakes
- 1/2 Teaspoon Freshly Ground Black Pepper
- 1/4 Teaspoon Kosher Salt
- 6 Cups Cucumbers, Peeled, Deseeded, & Diced
Directions:
- In a medium glass bowl, whisk together all of the ingredients, except for the cucumbers. Whisk the marinade for 1 to 2 minutes, or until most of the sugar is dissolved.
- Add the cucumbers to the bowl, stir to combine, tightly cover, and then refrigerate for at least 8 hours before serving.
Suggestions:
- To prep the cucumbers, first, peel them and then slice each one into quarters lengthwise. Use a sharp knife to cut the seeds away from one end of the cucumber to the other before dicing the cucumber into bite-size pieces.
- The longer these cucumbers marinate, the better they taste. They are best after a full day of marinating.
- If you want, you can add double the number of red pepper flakes in the marinade mixture for added spice.
Improvements:
- Replace half of the cucumbers with thinly sliced red onion.
- Add a few cloves of crushed garlic to the cucumber marinade.
- In this recipe, you can replace the apple cider vinegar with red wine or champagne vinegar and the brown sugar with granulated sugar. Use whatever you have on hand in your pantry.
Ingredients:
- 1/2 Cup Apple Cider Vinegar
- 1/4 Cup Light Brown Sugar, Packed
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Teaspoons Whole Mustard Seeds
- 1/2 Teaspoon Red Pepper Flakes
- 1/2 Teaspoon Freshly Ground Black Pepper
- 1/4 Teaspoon Kosher Salt
- 6 Cups Cucumbers, Peeled, Deseeded, & Diced
Directions:
- In a medium glass bowl, whisk together all of the ingredients, except for the cucumbers. Whisk the marinade for 1 to 2 minutes, or until most of the sugar is dissolved.
- Add the cucumbers to the bowl, stir to combine, tightly cover, and then refrigerate for at least 8 hours before serving.
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