With cooking and eating both meant to be lighter as well as easier, during the hot days of summer, this recipe is the epitome of both. Mom always made this using fresh cucumbers from our own garden, which I’m sure added to it’s taste. Since they were not the English style, she peeled and seeded them. I make this now using the English cukes – so neither is necessary.
In many ways Mom was ahead of her time in the kitchen… she also was a huge fan of sweet & sour, and did things like put honey on fried chicken… I’m talking way back when. Mom never did steer you wrong with food… except for overcooking broccoli. Sorry Mom. Still don’t eat it~
This is especially good with something hot & spicy from the bbq, but it’s cool crunchiness pairs well with most things; as a side dish in it’s own right, tucked in a burger or perched atop an open faced sandwich.
Don’t let the amount of sugar alarm you, as it’s not eaten – it just helps make what’s basically the marinade. Some divine kitchen alchemy happens when the sugar & vinegar combine with the liquid that comes from the sliced cucumbers.
The cucumbers will soften, but retain their crunchiness. Make this at least an hour before you serve it – longer if you can.
- 1 English cucumber, sliced as thin as you can (using a mandolin makes short work of it)
- 1/4 cup sugar
- 1/8 cup rice or white wine vinegar (or regular white vinegar, which is what Mom used)
- pinch of salt
- In a medium sized bowl, combine the sugar, vinegar and salt, stirring to dissolve the sugar.
- Add the sliced cucumbers and mix.
- Pop in the fridge, stirring every 10 - 15 minutes, for at least an hour - longer really is better.
- To serve, you can drain them, but they're nice served in a small dish, with some of the ‘marinating’ liquid.
- Tip: they're especially fantastic the next day - if you can wait that long!