Marinated Cucumber Salad

Marinated Cucumber Salad Recipe from Canada and England

Region / culture: Canada, England | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Marinated Cucumber Salad is a refreshing and tangy dish that is perfect for a summer meal or as a side dish for a barbecue. The combination of crisp cucumbers, red onions, and a sweet and tangy vinegar dressing makes this salad a crowd-pleaser.

History

Marinated cucumber salads have been enjoyed for centuries in various cultures around the world. Cucumbers are known for their cooling properties, making them a popular choice for salads in hot climates. The addition of vinegar and honey to the salad adds a unique twist to the traditional cucumber salad.

Ingredients

2 long english cucumbers, finely sliced
1 tsp (5 ml) salt
freshly-ground pepper
1 tsp (5 ml) freshly-chopped dill
0.5 cup (125 ml) paper-thin slices of red onion
1 cup (250 ml) red wine vinegar
4 tsp (20 ml) honey
fresh lettuce leaves
sliced radishes (optional)

How to prepare

Place sliced cucumbers in a bowl, sprinkle with salt, pepper, and dill, and mix well.
Add onion slices to the mixture.
Heat vinegar in a small saucepan until it is hot, but not boiling.
Remove from heat and stir in honey until it dissolves. Let it cool to lukewarm.
Pour the vinegar mixture over the cucumber mixture, cover, and refrigerate overnight.
Transfer the mixture to a jar or plastic container with a tight-fitting lid.
If desired, serve on lettuce, trimmed, with radishes and additional fresh dill.

Variations

Add cherry tomatoes or bell peppers for added color and flavor.
Substitute apple cider vinegar for the red wine vinegar for a different taste.

Cooking Tips & Tricks

Be sure to slice the cucumbers thinly for the best texture and flavor.

- Allowing the salad to marinate overnight will enhance the flavors and make the cucumbers more tender.

- Feel free to adjust the amount of honey and vinegar to suit your taste preferences.

Serving Suggestions

Serve the Marinated Cucumber Salad as a side dish with grilled chicken or fish. It also pairs well with sandwiches or wraps.

Cooking Techniques

The key cooking technique for this recipe is marinating the cucumbers overnight to allow the flavors to meld together.

Ingredient Substitutions

If you don't have red wine vinegar, you can use white wine vinegar or apple cider vinegar as a substitute.

Make Ahead Tips

This salad can be made a day in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Serve the Marinated Cucumber Salad in a glass bowl or jar for a beautiful presentation. Garnish with fresh dill or radishes for added color.

Pairing Recommendations

This salad pairs well with grilled meats, seafood, or vegetarian dishes. It also goes well with a glass of white wine or a refreshing iced tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. This salad is best served cold and does not need to be reheated.

Nutrition Information

Calories per serving

Calories: 60 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Fats: 0g per serving

Proteins

Proteins: 1g per serving

Vitamins and minerals

This salad is a good source of Vitamin C and Vitamin K.

Alergens

This recipe is gluten-free and dairy-free.

Summary

This Marinated Cucumber Salad is low in calories and fat, making it a healthy and refreshing option for a side dish.

Summary

Marinated Cucumber Salad is a simple and delicious dish that is perfect for a summer meal or as a side dish for a barbecue. With its tangy vinegar dressing and crisp cucumbers, this salad is sure to be a hit with your family and friends.

How did I get this recipe?

The memory of discovering this recipe for the first time is a joyful one. It all started many years ago when I was just a young girl, eager to learn more about the art of cooking. I had always loved spending time in the kitchen, watching my mother and grandmother whip up delicious meals with ease. But it wasn't until one summer day that I stumbled upon a recipe that would become a staple in my own repertoire - Marinated Cucumber Salad.

It was a hot and sunny day, the kind of day that made you crave something light and refreshing. I had spent the morning helping my grandmother tend to her garden, picking fresh vegetables to use in that night's dinner. As we gathered cucumbers from the vine, my grandmother began to tell me about a recipe she had learned many years ago from a dear friend.

"This salad is perfect for a summer day like today," she said, her eyes twinkling with excitement. "It's simple, yet so delicious. The combination of cucumbers, onions, and a tangy dressing is truly a match made in heaven."

I watched as she sliced the cucumbers, the crisp green skin glistening in the sunlight. She then thinly sliced a red onion and tossed it with the cucumbers in a large bowl. Next, she mixed together a simple dressing of vinegar, sugar, and a pinch of salt, pouring it over the vegetables and giving it a good toss.

"Let it sit in the refrigerator for a few hours to marinate," she instructed. "The longer it sits, the more flavorful it becomes."

I eagerly waited for dinner that night, anticipating the taste of the marinated cucumber salad. When the time finally came to dig in, I was blown away by the burst of flavors in my mouth. The crisp cucumbers, the tangy dressing, the slight crunch of the onions - it was a symphony of taste and texture that left me wanting more.

From that day on, I was hooked. I begged my grandmother to teach me how to make the recipe, and she happily obliged. As we stood side by side in the kitchen, she guided me through the steps, sharing tips and tricks she had picked up over the years.

"Always use fresh cucumbers," she advised. "And don't be afraid to adjust the amount of vinegar and sugar to suit your taste. Cooking is all about experimenting and finding what works best for you."

I took her words to heart, making the recipe my own by adding a touch of dill or a sprinkle of red pepper flakes for a little heat. Each time I made the salad, I felt a sense of pride and accomplishment, knowing that I was carrying on a tradition that had been passed down through generations.

Over the years, I continued to make the marinated cucumber salad for family gatherings, potlucks, and picnics. It became my go-to dish, loved by all who tasted it. I even shared the recipe with friends and neighbors, spreading the joy of this simple yet delicious dish.

As I look back on that summer day when I first discovered the recipe, I am filled with gratitude for the knowledge and wisdom that my grandmother passed down to me. She taught me not only how to cook, but also how to appreciate the joy that comes from creating something with love and care.

And so, whenever I make a batch of marinated cucumber salad, I can't help but smile and think of my grandmother. Her spirit lives on in every bite, a reminder of the love and connection that food can bring to our lives. And for that, I am forever grateful.