I don’t know about you guys, but I always try to have a vegetable on the plate when I make dinner. The problem I’ve come across is that, when a dish doesn’t have veggies built into it, my repertoire is pretty weak. I can steam broccoli, cook asparagus in the open with some olive oil, salt and pepper, but aside from that and a few other things, my veggie kung fu is not strong.
So, I keep an eye out in my cookbooks to find something that might make a good addition to my nightly meals. When I saw something called Marinated Cucumbers in my copy of Best Of The Best From New York Cookbook: Selected Recipes From New York’s Favorite Cookbooks (page 104), I figured I’d give it a shot. It wound up being super easy. All you do is combine two chopped up cucumbers and an onion in a mixture of 3 teaspoons salt, 5 tablespoons sugar, 1.5 teaspoons celery salt, 1/3 cup water and 2/3 cup vinegar, mix and leave in the fridge.
I left mine in there for about 24 hours and they wound up really tasty. But, they’re basically pickles. You could tweak the recipe to your liking and come out with some pretty good refrigerator pickles. The problem with this is that they don’t really go with the winter/heavy food I’ve been making to match the cold season. However, I’ll definitely look this recipe up again when the weather turns nice. In fact, I think they’d make a good addition to any cookout or barbecue.