Prep your mason jars.
Pickling is in, but quite frankly, who has the time?
I grew up on a steady Swedish summer diet of marinated cucumbers, always kept on hand by my grandmother. They remind me of her kitchen, and unlike pickles, only have to sit for an hour for the flavor to absorb. The classic version uses dill, but for a slightly different taste that’s perfect for warm weather, cilantro hits the spot.
Light and refreshing, you’ll find that this recipe will soon be a staple.
- 1 English cucumber
- 2 tablespoons organic cane sugar
- 2 tablespoons vinegar
- 2 tablespoons chopped cilantro
- 1/2 cup water
- pinch of ground pepper
- 2 pinches salt
Remove the ends of the cucumber, and thinly slice.
In a bowl combine vinegar and water and stir in sugar until dissolved. Add in pepper, salt and cilantro.
Place in sliced cucumber and let chill in refrigerator for one hour before eating.
Store in the refrigerator.
Every Sunday we bring you a new recipe, perfect for kicking off the new week. Check out the full series here.