This is a great idea and recipe and is multi-functional.
If using hot house grown/Dutch/Persian cucumbers, do not peel nor de-seed, for all others do.
serves 2-3 and can easily be doubled
1/4 cup wine or cider vinegar
1/4 cup water or apple juice
1/4 cup lemon juice
1/8 cup honey or agave syrup(vegan)
1/4tbsp dill seed
1/2tsp sea salt
pinch powdered mustard or cayenne (optional)
Mix all of the above well together then add
2 cups prepared, diced cucumbers
Allow to soak/marinade for 4 hours, better not in fridge, but in a cool, dark place, covered.
For salad dressing..blend everything until smooth, this also goes well with any grilled vegetables
For chilled soup base, blend then add bite sized fresh veggies and chill for further 2 hours.
For side salad, remove the cucumber from the marinade and serve as a salad/side dish, reserving the marinade for use as a salad dressing.
As a dressing with cold noodles...just add and serve with fresh mint and veggies
variations:
you may add:
crushed red pepper flakes or minced green jalapeno
any local herb of choice
minced fresh ginger root
this is great with sliced onions
add any type of plain live yogurt when serving or blend with
Delicious when finished with minced fresh mint or cilantro
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| "Persian " cucumbers |
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