Summer is lingering on just a bit longer, especially if the thermometer here in the Midwest has anything to say about it. I am still enjoying cucumbers from the CSA that Hen House provided long after the CSA has ended.
My mom always marinated cucumbers in vinegar, water and onion. Growing up I grew extremely fond of this combination. Recently I tasted a cucumber salad that was laden with poppy seeds and was very tart to the taste. It was delicious too! I came home and immediately began working on my version of this seasonal treat. Traditional Midwestern cucumbers will work fine but I actually prefer the variety of cucumber known as English. I find these at the supermarket wrapped in plastic with about 4 to 6 small sized cucumbers in the package. They tend to have less seeds and are great in this recipe. I hope you enjoy it as much as I do.
Crisp Cucumber Poppy Seed Salad
2 to 3 cucumbers
1/4 cup chopped fresh cilantro
1/3 cup apple cider or rice wine vinegar
1/4 cup canola or vegetable oil
2 tablespoons sugar
2 tablespoons poppy seeds
salt and pepper to taste
1 (2 oz.) jar chopped pimentos, drained
Slice cucumbers in half lengthwise and using a serrated spoon remove the seeds. Slice each half into scant half-inch slices. Place in a large bowl.
In a small bowl whisk together the cilantro, vinegar, oil, sugar, poppy seeds, salt and pepper. Pour over cucumbers and stir gently to blend. Fold in the pimentos.
Refrigerate until serving.
This should have a pickle-like taste. If need be add more vinegar to taste.