With July, comes the hazy, hot and humid days..... Less cooking, more salads and quick visits to the stove or grill. I love this time of year, mostly because of the long hours of daylight. The sun is up around 5am and doesn't set until near 9pm. How perfect is that?
So, here is a dish I make almost weekly and keep in my fridge all through the hot weather. They are so easy to whip up in the cool of the night and have it for the next few days.
Thai Marinated Cucumbers ~
1 English cucumber, washed
2 Tablespoons of sugar
1/4 cup rice wine vinegar
1 tsp. of crushed red pepper
1 Tablespoon of salt
1 teaspoon fish sauce (optional)
First thinly slice and salt your cucumber and let it sit out on the counter for about an hour if you have the time. If not, about fifteen minutes will do.
After an hour, take a kitchen towel and wrap your cucumber slices up and twist. I use a flour sack towel. Pressing to get all of the mosture and salt out.
Next, unwrap the cucumbers and pat dry any excess liquid.
Into a large bowl they go.
Add your vinegar, sugar and red pepper flakes and fish sauce. Toss and mix well. And I know this is a terrible picture, sorry. I forgot to take a picture of the fish sauce, but you can find it in the Asian section of your grocer. It doesn't make the cukes taste fishy or pungent, but remember, just a little bit goes a long way. So one teaspoon will do nicely here.
Place cucumbers in a tightly sealed container in the fridge for a couple of hours or overnight. They are lovely and crisp, just perfect for a warm summer night.
I like to serve them for dinner with sliced, fresh tomatoes, corn on the cob and grilled chicken or fish. Great on a hot and humid night like this. Enjoy ~