Foodie Friday: Pickled Cucumber Salad

Pickled cucumber salad: cucumbers marinated in a sweet and salty mixture

cucumber salad

I hate pickles. They’re too sour for me. Often, they make my mouth pucker.

However, I really enjoy pickled cucumber salad. It’s marinated in rice vinegar. There’s a hint of tartness, but that’s counterbalanced by a sweet (and sometimes spicy) flavor. The key to a nice cucumber salad is in its crispness. This salad is often served as an appetizer, and with its mix of contrasting tastes, it whets the appetite for the main course.

Fun fact: Use Persian cucumbers or salt the cucumbers (let them sit for thirty minutes to get the excess water out) to get a better crunch factor. 

 

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Comments

  1. Veronica Roth says:

    That looks and sounds like a good recipe. I love my grandmother’s cucumber salad recipe which is just a thinly sliced cucumber, vinegar, sugar and water to tone down the sharpness and a bit of pepper. Loved it since childhood. :D

  2. I like cucumbers but don’t think I ever ate some with rice vinegar. I eat mine the French way: Salt them and soak for a while before rinsing. Meanwhile blend some sour cream and finely chopped fresh dill. After the cucumbers are rinsed, you can toss them with the cream/dill or serve aside so people who don’t want the creamy part can skip it.
    Bon Appetit!

    • Jennifer J. Chow says:

      Hmm, I’ve never tried the French way. The ingredients sound like they’d make a winning combo.

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