Cucumbers in Rice Vinegar
I have stumbled on one of those dishes that is far more than the sum of its parts, and takes thirty seconds to throw together:
Slice cucumbers.
Add salt (maybe 1/2 t. to every three medium-sized cukes).
Add rice vinegar (must be rice vinegar; find it in the Asian foods aisle) not to cover, but maybe a third of the way up.
Refrigerate all day or, preferably, overnight, and maybe toss them once in the morning. These are perfect--not too sour, not too sweet, they don't taste like vinegar, and they're better than any fussy fridge pickle recipe. Trust me!
4 comments:
Mmm...I've loved cucumber salad since I was a child, but was always made it with plain old white vinegar. I'll have to try it with rice vinegar sometime.
We enjoy it with some additions. We add a little sugar and also some roasted sesame seeds.
I remember there are more than one types of rice vinegar at my store. Is yours the regular rice vinegar or was it the seasoned rice vinegar.
Sounds good to me!
I got some cucumbers at the farmer's market this weekend to try this recipe out on. It sounds really good! Thanks for sharing.
Kelli
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