There are few things as refreshing, reviving, and tempting at the height of a blistering summer than crunchy, quenching cucumbers.
Even more so when they are quick-pickled.
Because they not only retain their snap, but get even crisper.
When my recent Farm Box delivery contained a stash of Mediterranean cucumbers grown by East Palo Alto’s Happy Quail Farms and a feathery bunch of fresh dill grown by Green Thumb Organics, I married the two.
This weekly curated farmers market box, which sources the best produce from small local family farms, can be delivered to your door or picked up at the Ferry Plaza farmers market on Saturdays or the Menlo Park farmers market on Sundays.
“Salt and Vinegar Cucumbers” is a recipe by Sheela Prakash, senior contributing food editor of the Kitchn. It could not be easier — or more addictive.
There’s no real cooking involved. You just slice the cucumbers, and toss them in a mixture of white wine vinegar, olive oil, sugar, salt, black pepper, and fresh dill.
The cucumbers are ready after chilling in the fridge for half an hour. But if you can, let them sit overnight so the flavors meld even more.
I used champagne vinegar, which is just a little sweeter and fruitier than regular white wine vinegar.
Because the vinegar is not heated, and the mixture not hot water-processed like in canning, the cucumbers retain their invigorating, fresh quality. They are plenty crisp even the next day and the next.
For those who bolt at the unique and strong grassy, anise-like taste of dill, have no fear; the herb is actually not overpowering in these pickles. Moreover, the acidity of these pickles is fairly gentle, not wincing in the least.
These pickled cucumbers are perfect alongside most anything: grilled seafood, burgers, pork kebabs, chicken wings, and garnishing green salads.
Enjoy them heartily — and you’ll be indeed as cool as a cucumber.
Salt and Vinegar Cucumbers
(Yields 4 to 6 as a side dish)
1/4 cup white wine vinegar, such as champagne vinegar
2 tablespoons olive oil
2 teaspoons granulated sugar
1 1/4 teaspoons flaky sea salt, plus more as needed
Freshly ground black pepper
2 pounds cucumbers (about 4 medium)
1/4 cup chopped fresh dill
Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine.
Slice the cucumbers into 1/8-inch-thick rounds. Place them in the bowl, add the dill, and toss to combine. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to come together. Taste and season with more salt and pepper as needed before serving.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Adapted from a recipe by Sheela Prakash for the Kitchn
More Cucumber Recipes To Enjoy: Jean’s Persian Cucumbers