Organic Chef Tom's Cool Cucumber Salad
Our garden produces a plentiful supply of cool and refreshing cucumbers. This recipe is quick and easy to prepare and naturally delicious!
This recipe can be enjoyed as a toss and serve salad, marinated for an hour or more to mingle flavors and pickle the veggies or pressed with a weighted jar for quick tasty pickles.
2 cups organic cucumbers, sliced ¼ inch rounds
1 medium onion, sliced into thin rounds
½ tsp dry dill or 1 tsp fresh dill, diced
½ tsp dulse flakes or 1 tsp chopped dulse
1 Tbs ume vinegar
Prepare and enjoy this recipe 3 ways:
1. Simply toss ingredients into salad bowl and serve as a salad.
2. Marinate salad for an hour or more to allow flavors to mingle and the cucumbers to soften and begin to pickle from the ume vinegar.
3. Press cucumbers for quick pickles by tossing ingredients in a large bowl and place a plate that will fit on top of the salad inside the bowl. Add a heavy weight on top of plate (I use a quart jar filled with beans or grains.) Allow to pickle for about 3 hours (or until liquid covers cucumbers) out of the refrigerator for 6-8 hours or overnight in the refrigerator.
Organic Chef Tom Athos works daily to better the world through good wholesome food and healthy sustainable living. He is the co-owner of Natural Lifestyle Market providing home delivery of organic groceries, goods and healthy cookware.
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