I fixed our first fresh cucumber of the season last night. It was, about eight or nine inches long and
just right for preparing in the simple easy way I learned from son, Brownlee, the
master chef in our family.
This method for cucumber pickles is one of my favorites
since it involves very little work or time, but really enhances the flavor of a
nice fresh cucumber without overwhelming the natural flavor of the
vegetable. Brownlee says you can apply
this technique to other fresh vegetables, such as sliced carrots and sweet
Japanese turnips, too.
Peel and slice the
cucumber and then mix the slices with a mixture of one-teaspoon kosher salt and
one-tablespoon of sugar. Let it sit and
after five or ten minutes taste to see if it is too salty or too sweet. If it is, rinse some or all of the slices and
let sit for five minutes, taste again and adjust the salt and sugar as
appropriate. Refrigerate. They are ready to eat in twenty minutes.
How much easier can it get? It is my kind of cooking: Simple, quick, not too many ingredients and
the fresh flavor shines. You will be
pleasantly surprised at the results. Maybe
we shouldn’t tell too many others just how easy this is . . .
Suzy
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