Renee's Kitchen Adventures

Wednesday, April 25, 2012

Easy Pickled Cucumber Salad


Now that we are getting well into spring, quick and easy salads are beginning to appear on my dinner table again.  One of my very favorite dishes to make is this Easy Pickled Cucumber Salad.  Honestly, it's not really much of a recipe at all...just a few ingredients.


I like to slice my English cucumber and red onion very thin with a mandolin...but it's not essential. A fine slice with a knife will also do the trick.  I have always had a love affair with cucumbers...just love their refreshing flavor.  Paired with the sweetness of red onion and the tartness of rice vinegar...this makes a wonderful accompaniment to just about anything grilled.

The longer the cucumber and the onion sit in the vinegar mixture, the more "pickled" it will become.  The cucumber will loose a lot of it's weight in water thanks to the salt...so depending on how long you choose to let it sit, you may want to drain off the excess juice before serving.


Easy Pickled Cucumber Salad
from the kitchen of RKA


Servings - 4   Serving Size - 1/4th of recipe   Points Plus per serving - 0 Points+
Calories - 17.7,   Total Fat - 0.1g,   Carb. - 4g,   Protein - 0.8g,   Fiber - 0.9g


1 large English cucumber, sliced very thin ( on a mandolin if possible)
1/2 of a small red onion, sliced very thin ( on a mandolin if possible)
at least 1/4 tsp. salt ( or more to liking)
fresh ground black pepper, to liking
 about 2 TBS. UNSEASONED rice vinegar
pinch of white sugar ( optional ) 


1.  Season cukes with salt and pepper.  ( Since I slice the cukes on a mandolin, l like to lay them out in a flat layer to salt and pepper them before adding them to a bowl, since they tend to stick together.  I also pour the vinegar on top of them as they are in this position as well, then combine them with the red onion in the bowl)  

2.  Transfer the seasoned cukes to a bowl and combine with the red onion slices.  Mix the sugar, if using, with the rice vinegar, and pour over the cukes and onions.  Mix well to combine.  Allow mixture to sit at room temperature for at least 15 minutes before serving.  You may want to drain off any excessive juices that accumulate before serving as well, depending on how long they sit before serving.  If making the night before, just store in the refrigerator and then drain before serving.  


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I honestly do not know why I tend to make this salad during the warmer months and not all year long.  English cucumbers are readily available year round and are fairly economical.  

I'm excited, because I took a little extra out and put it in a container for myself today.  Honestly, I could eat this as a snack...it's that good.  

Sometimes I use the sugar, sometimes I don't.  A lot of it depends on how sweet the red onion is.  The recipe comes out fine either way.  

And all for a true ZERO points plus!  

Last week I potted some herbs on my patio ( basil, mint, rosemary) and put some parsley in the ground next to my chives and oregano.  I was pleased to find out that because we had such a mild winter this year, the potted thyme came back without a problem.  I also bought the cutetest potted lettuces!  We made a salad for dinner one night last week, and you just cannot beat fresh picked lettuce!  Unfortunately, this week we are having a bit of a cold snap, so I have been bringing my pots in every night!  Ugh...I hope this cold goes away soon!  lol  But I am soooo happy to have fresh herbs at my fingertips once again!  

How about you?  Do you grow herbs? 


Looking for more tasty cucumber recipes?  Try these!


Dilled Cucumber and Radish Salad
Lemony Cucumber Salad
Asian Style Cucumber Salad 


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13 comments:

  1. Simple and delicious. Perfect for summer. I am growing cilantro!

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    1. I've never had luck with cilantro! Makes me sad, because I adore the stuff!

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  2. I LOVE cucumbers, so I will definitely have to try this. Normally I don't eat them out of season, b/c I just like to eat them plain and the store ones don't taste as good as the garden ones. But this looks really good.

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    Replies
    1. I agree...you can't beat home grown flavor! The english cukes I use are grown locally...so they aren't too bad.

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  3. I think I would add a little dill weed to this and maybe some plain non fat yogurt.

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  4. I'll be making this for sure!!!! And you're right, why wait until Summer!!! Lettuce in pots? FUN!!!! Nothing beats fresh picked greens. (I'm attempting to grow kale this year. I heard its hearty...and so far, nothing is sprouting. Wierd) Have a great day Renee!!!

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  5. I love this! It reminds me of the sides you get a Korean Restaurant. Super refreshing!

    Yes my brother brings home his lunch box with the reusable containers every day. He's 11 so he's pretty responsible. I'm also a tiger sister so he's slightly scared of me.

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  6. Sometimes I'm just not sure what to do with extra cucumber besides put it in a green salad. This looks like a great way to use them!

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  7. This is one of my favorite summer salad side dishes too Renee. My mom and Grandma always made this when I was a kid. I make it to and my daughter loves it!

    I buy potted basil and assorted herbs and keep them on my kitchen counter near a window. I love the freshness - can't beat the flavor!

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  8. This is one of my favorite salads not only for summer but all year. In addition to being a wonderful side salad, it also makes a great topping for burgers! Thanks for sharing!

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    Replies
    1. oooo, I've never tried them on burgers! Yum! thanks for stopping by Ronda!

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  9. I love this recipe made with red wine vinegar instead of rice vinegar and dill weed added to the recipe. YUM!

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