Apparently I am really good at growing cucumbers. Clearly not much else as I have yet to get any ripe tomatoes out of my garden. I have plenty, but it’s September and they haven’t even started to turn red yet. Not one.
But, my cucumbers. Oh, my cucumbers! They are growing like nobody’s business, and I have had a ton this summer. So many that I actually had to make something from them instead of just slicing them up and eating them with some dip.
With a little inspiration from a Chopped chef on Food Network, I made “quickles”, or quick pickles. I made a dressing of vinegars and a little oil, added some seasoning, and BOOM, quickle salad. We’ve had this in our fridge for probably the last month and continue to make and eat more as my garden keeps pumping out cucumbers. I need to come up with some other recipes to use my cucumbers, but for now, this will do just fine. It’s fun to change up the vinegars and seasonings. Fresh dill would be a great addition to this simple salad.
What’s your favorite cucumber recipe?
Source: Pigzilla Original, inspired by a Chopped chef
2 large cucumbers, sliced thin
1/2 red onion, sliced thin
4 tbsp red wine vinegar
1 tbsp champagne vinegar
2 tbsp olive oil
1 tsp garlic powder
salt and pepper
1. In a large bowl, combine cucumbers and onion. In another bowl, whisk together the vinegar and olive oil, adding in the seasoning to taste. Pour dressing over cucumbers. Refrigerate for at least one hour to let the cucumbers soak up some of the flavors. Keep in an airtight container in the refrigerator for up to a week.