Quick and Easy: Marinated Cucumbers

Washington Post

A marinated cucumber salad is easy on the cook when the weather is hot.

Put these drained cucumbers on a salad plate with fresh tomatoes, throw them into a chilled rice salad or serve them alongside grilled lamb chops or tandoori chicken as a relish.

This recipe is a cousin of Japanese pickled cucumber salads and is made in much the same way, the ingredients quickly tossed together and allowed to marinate briefly, then the liquid drained or squeezed off. It's adapted from one in a classic text, "The New Basics Cookbook" by Julee Rosso and Sheila Lukins (Workman, 1989).

Evenly sliced cukes add a lot to the appearance and the cucumbers' ability to properly absorb the pickling ingredients; you can use a food processor or a mandoline for thin, even slices.

• 2 cucumbers, peeled, seeded and cut into 1/4-inch slices
• 1 cup tarragon vinegar
• 1 cup water
• 1/3 cup chopped scallions (white and tender green parts)
• 2 tablespoons chopped dill
• 1 tablespoon sugar
• 1 teaspoon kosher salt (or Hawaiian salt)
• Freshly ground black pepper to taste

Combine all ingredients in a large bowl and mix well. Cover and refrigerate for at least 3 hours, but no more than 6. (If marinated too long, the flavor is too intense and the cucumber begins almost to candy). Drain well. Makes 4 servings

Per serving: 26 calories, 1 gm protein, 5 gm carbohydrates, trace fat, 0 mg cholesterol, trace saturated fat, 120 mg sodium, 1 gm dietary fiber