One of the best ways I think to use up garden cucumbers is to make a salad. It’s fast and can last for days in the fridge. I grew up with my mother making the traditional cucumber salad with vinegar, sugar and white onion. I wanted to change things up a bit so I put a twist on this old time favorite and it is now the hit at summer picnics, great for camping and lite summer dinners.
Asian Cucumber Salad
- 2 tablespoons vegetable oil
- 2 tablespoons rice wine vinegar
- 1 teaspoon sesame oil
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon cherry pepper relish
- 1 1/2 teaspoons sugar
- 1/4 cup of HOT water
First heat the 1/4 cup of water until boiling and add the sugar to make a simple sryup. Then add all the other ingredients into a bowl and mix together. Set aside. When using garden cucumbers I’ve found that they get very seedy so I choose to slice the cucumbers in half, scoop out the seeds and slice. Once the cucumbers are sliced add them to the sauce and mix. Cover and place in the fridge, its best to make this salad a day in advance so the flavors marinate.
Do you have a favorite recipe to use up those garden cucumbers?