I first started making this when I worked at Tersiguel's in Ellicott City. There was a Nicoise salad on the menu that had a number of different components which comprised the dish. The cucumber portion of the salad is a simple way to prepare them that increases the life of the product, imparts some amazing flavor, and retains the crunch you are looking for in cucumbers. You can change the flavors to pretty much anything you want. In the past I've used this method to make pasta salads, slaws for tacos, and relishes for fish to name a few.
This particular recipe is an orange flavored marinated cucumber salad because I was making it as a garnish for my gazpacho. The initial steps are the same in almost any end product, though you can change the vinegar based on the flavors you are looking for in your final product. After you've cured the cucumber, you can season it pretty much in any direction you would like.
Ingredients
English Cucumber 1 ea
Shallot 1 ea
Rice Wine Vinegar 3 T
Salt 1 T
Sugar 2 tsp
Orange Juice 2 T
Olive Oil 1 T
Method of Procedure
Peel the cucumber and cut in half, then split each half in two lengthwise.
Slice the cucumbers about 1/4-1/2 an inch thick and place into a bowl.
Peel and thinly slice your shallot and add to cucumbers.
Add your vinegar, salt, and sugar to the vegetables and toss. Let stand for at least one hour. (Depending on your final product you could swap out the vinegar for different types, or replace it with a different acid like lime juice).
After your vegetables cure squeeze them to remove the soaked up liquid and excess water. Its easiest to go in small handfuls placing the finished vegetables into a different bowl and repeat until all are done. The more moisture you remove, the better the final product is.
Season with olive and orange juice.
To serve, add to salads, soups, tacos, etc. or just eat plain.
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