Got cukes? I’ve got bushels. So I thought this would be a good time to re-post my blog entry from this time last summer when my garden was also flush with cucumbers. Here are three of my favorite recipes for marinated cucumber salads — one Asian, one Greek and one Middle Eastern. You take your pick…or try them all!
When I was little, I used to love the cucumbers straight out of my grandmother’s garden. Together, she and I would pick them, peel them, slice them and sprinkle them with a good helping of apple cider vinegar, a pinch of salt and dried dill. I would eat them every night. With all that vinegar, it’s a miracle I have any enamel left on my teeth.
This summer, we’ve had a bumper crop of cucumbers. They’re producing faster than I can keep up with them, and it’s difficult to create different preparations for all of them (especially since cucumbers don’t cook well, so they aren’t quite as versatile as some other veggies). And despite our best efforts to plant only slim, seedless varieties this year, one persnickety plant keeps producing chubby, seedy cukes that are slightly bitter and not ideal for eating right off the vine.
I’ve experimented a lot…
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