and then thrown out, as good for nothing.” ~ Samuel Johnson
Oh, Samuel … I must respectfully disagree.
And that’s a good thing because it’s cucumber season … our last CSA share contained two beautiful cucumbers, and I just learned that we’ll be getting more this week as well.
So, what to do with a bounty of cucumbers?
Well, you could just slice them for salads or sandwiches, but I think we all agree that would get boring fairly quickly. To spice things up — and easily preserve your cucumbers for a few weeks — just marinate them, which is exactly what I’ve done in the recipe below.
Here, thinly sliced cucumbers and Vidalia onions take a quick dunk in a mixture of apple cider vinegar, water, and coconut sugar, and emerge with just the right amount of tart and sweet — use them in salads, on sandwiches, or just eat them straight out of the bowl for a totally-not-boring treat!
- 2 medium or large cucumbers, thinly sliced
- 1 medium or large Vidalia onion, cut in half then cut into thin slices
- 1 cup apple cider vinegar
- 1 cup water
- ½ cup coconut sugar
- Place the sliced cucumber and onions into a large glass bowl.
- Stir the vinegar, water, and sugar together with a whisk, mixing well to "melt" all of the sugar.
- Pour the marinade over the cucumber and onions; stir together to ensure the cucumbers and onions are evenly and well coated.
- Cover the bowl with a large plate; marinate at least one hour before serving.
The coconut sugar in this recipe gives my cucumber and onion salad the beige tint you see above. Don’t have coconut sugar on hand or you just want to retain a brighter color to your salad? You can easily substitute regular sugar instead!