Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Be sure to use pickling cucumbers, which are shorter and thinner-skinned than regular cucumbers. Though 4 days is the maximum, the longer the cucumber marinate, the spicier and more garlicky they'll become.
Ingredients[]
- 2 cups thinly sliced pickling cucumber (about 2 cucumbers)
- 1 cup thinly sliced Vidalia or other sweet onion
- 1/2 cup cider vinegar
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon mustard seeds
- 4 garlic cloves, minced
- 2 whole dried red chiles
- 16 (1/4-inch-thick) slices tomato
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Directions[]
- Arrange half of cucumber in a 9-inch pie plate.
- Top with half of onion.
- Repeat procedure with remaining cucumber and onion.
- Combine vinegar and next 5 ingredients in a small saucepan.
- Bring to a boil; cook 1 minute or until sugar dissolves, stirring occasionally.
- Pour hot vinegar mixture over cucumber mixture.
- Cover and marinate in refrigerator 1 to 4 days.
- Arrange tomato slices on a platter; sprinkle evenly with 1/8 teaspoon salt and black pepper.
- Remove cucumber mixture from marinade with a slotted spoon; arrange over tomato slices.
Yield: 8 servings (serving size: 2 tomato slices and about 1/3 cup cucumber mixture)