It all started with a trip to a supermarket at which I do not regularly shop. They had an inexpensive bag of mini cucumbers and my mind began to wander. I often shop that way.
I once spent a long time trying to make photographs that someone might want to look at. I never got there and shared with a friend that I only wish that I could photograph the same way that I cook. In truth, that would have been extraordinarily greedy. You see, I have been blessed with a fairly good understanding of how food works. It is this ability that allows me to see ingredients and know what I want to do with them. I wouldn’t trade that gift for any other.
So, I chopped up the cucumbers and put them into a glass measuring jug. I used glass because I was going to be using vinegar as a marinade.
Since this is a marinade, you can use whatever amount of cucumber that you want. If you don’t a have enough marinade, well… make more!
2 t Salt
4 T Rice Vinegar
2 T Soy Sauce
2 T Soft Brown Sugar
2 T Grated Fresh Ginger
Sprinkle the salt over the chopped cucumbers and set aside for 15 minutes.
Rinse under cold water.
Mix the remaining ingredients and marinade cucumbers overnight.
So this became our Sunday dinner.
- Mini mozzarella.
- Fresh Tomatoes & Basil from the garden.
- Basil & Sun=Dried Tomato Gouda.
- Sea Salt Pita Chips.
- Aged White Cheddar.
- Herbed Chevre.
- Pickled Cucumbers.
There was also red wine on hand!