Asian Marinated Cucumber

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I actually made these last night so they’d be able to sit and get yummier all night. And yummy they are! Believe it or not I hadn’t had cucumbers any other way besides in a salad until last spring. Our garden was going CRAZY, can’t imagine why. Someone got a little plant happy and planted at least 5 plants of each kind, the whole thing was close to a 1/2 an acre.

Anyways, garden crazy, started looking for a non creamy cucumber dish. Don’t ask why I didn’t want creamy, it just didn’t sound as refreshing to me. I found many fairly simple recipes and began serving marinated cucumbers on a weekly basis. My basic recipe is nothing more than vinegar, olive oil, sugar, water, black pepper and dried parsley. And of course cucumbers and onions.

Tonight though we’re having an asian version because I love practically anything asian in flavor and I am the boss of what we eat after all.

Ingredients

1 cucumber
1/4 of a small white onion
2 Tbsp. sugar
1/3 c. rice vinegar, seasoned will work too
1/2 tsp. sesame oil
1/4 tsp. red pepper flakes or to taste
Kosher salt for salting the cucumbers

Start out by washing your cucumbers very good. Slice the ends off and then take a peeler to the cucumber. Peel the whole thing or you can make it pretty and peel a strip then leave a strip unpeeled. Regardless, slice it in two slicing is lengthwise then slice each half into 1/4 inch pieces.

Note: I just realized I left the seeds in these, normally after I slice the cucumber in half I take a spoon and scrape out the seeds. Do this. Don’t be like me and have to scrape the seeds out of each piece after they’ve been salted, unless you don’t mind the seeds. Heck, just do as you please.

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Place the sliced cucumber pieces into a colander over another bowl or over the sink and sprinkle the cucumbers with a good dose of salt. Let these sit for at least 45 minutes.

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After you think the cucumbers have given off as much liquid as they’re going to, place the cucumbers into a bowl. Slice the onion into very thin slices and add the onion to the cucumbers.

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In another bowl, mix the sugar, vinegar, oil and red pepper flakes with a fork until the combined. Now be warned, if you use the full 1/4 tsp. of red pepper flakes they will be spicy, not uneatable but there will be some warmth.

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Pour this mixture over the cucumbers and onions. Gently toss the whole mixture. I would recommend refrigerating for at least 6 hours. Enjoy!