Here’s a great way to get creative with your bumper crop of cucumbers, and it takes only 10 minutes from garden to plate. I used a mandolin for maximum beauty and because I like to live on the edge. Thanks to Karen Solomon and her book Jam It, Pickle It, Cure It for this and so many other fun kitchen ideas. 

Ingredients:

1 large cucumber – sliced thin 

1 small red onion-sliced thin

2 teaspoons brown rice syrup (or sugar or your sweetener of preference)

2 teaspoons kosher salt

1/2 cup unseasoned rice vinegar 

Mix all ingredients together and let sit for 30 minutes. It can be refrigerated for 2 days. 

Posted by freshfrombrooklyn in CSA, green salad, local, preserving, produce, projects, salad, seasonal Tags: cucumber, no cook, red onion, rice vinegar, Salad, thai food