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.
Tip:
This should have a pickle-like taste. If need be add more vinegar to taste.
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