November 26, 2005
Picklish Cucumber Salad
Pickling is the process whereby vegetables, usually cucumbers, are pickled, thereby turning them into pickles. This process serves first of all to deter spoilage, and secondly to do interesting things to the flavor and texture. Refrigerator quick pickles depend on the refrigerator for the preservation, and thus focus on flavor and texture. This particular recipe manifests as a salad, but imparts a modicum of pickling in the process. Because it uses sufficient liquid as to cover all the cuke slices, draining, or serving with a slotted spoon, is recommended. Altho I haven't tried it, dumping the cucumbers and liquid into a bowl full of salad greens, and/or including sliced onions along with the cucumbers, would move the dish further into the salad category.
3 large cucumbers -- peeled, sliced thinly
1 cup white vinegar
3/4 cup water
3/4 cup sugar
1 teaspoon salt
1 dash red hot pepper
1 dash dried parsley
1 dash black pepper
1 dash basil
Combine all ingredients except cucumbers and heat until sugar melts. Note that we found that a quarter teaspoon, rather than a dash, of the flavoring ingredients, is not excessive. Pour over cucumbers. Store in airtight container. Improves noticeably for at least 24 hours, so make it in advance of serving, and keeps well for several days.