(This is part of the “No, wait! Don't throw that out yet” series.)
I posted a recipe not too long ago for making pickles out of cucumbers that have gone soft. That recipe uses lacto-fermentation and tastes quite delicious.
For people who must avoid salt for whatever reason or have a bit more of a sweet tooth, here is another recipe in which you can use cucumbers that have gone soft. Once made, even with wilted cucumbers, this concoction will stay fresh in the refrigerator for 2 weeks or more.
Sweet and Sour Cucumber Salad
This is an adaptation of my father's recipe for cucumber salad and tastes quite delicious.
6 cucumbers
2-3 tablespoons vinegar
2 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 onion
Basil to taste (optional)
Cut the cucumbers into thin slices and put them in a bowl. Cut onions into really thin rings and add them to the bowl as well.
In another container mix the vinegar, sugar, salt and pepper. Pour the mixture over the cucumber slices.
Add enough water to cover the cucumbers.
Taste. Adjust as necessary, adding more sugar, salt, or vinegar according to how you enjoy your cucumber salad.
My father adds basil at this point. I find it completely unnecessary but if you so desire, it tastes great as well.
Adaptation: You can use cabbage or green peppers in place of or in addition to cucumbers in this salad.
Other posts in this series:
Sour milk pancakes
Vegetable scrap soup
Chicken scrap soup
I posted a recipe not too long ago for making pickles out of cucumbers that have gone soft. That recipe uses lacto-fermentation and tastes quite delicious.
For people who must avoid salt for whatever reason or have a bit more of a sweet tooth, here is another recipe in which you can use cucumbers that have gone soft. Once made, even with wilted cucumbers, this concoction will stay fresh in the refrigerator for 2 weeks or more.
Sweet and Sour Cucumber Salad
This is an adaptation of my father's recipe for cucumber salad and tastes quite delicious.
6 cucumbers
2-3 tablespoons vinegar
2 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 onion
Basil to taste (optional)
Cut the cucumbers into thin slices and put them in a bowl. Cut onions into really thin rings and add them to the bowl as well.
In another container mix the vinegar, sugar, salt and pepper. Pour the mixture over the cucumber slices.
Add enough water to cover the cucumbers.
Taste. Adjust as necessary, adding more sugar, salt, or vinegar according to how you enjoy your cucumber salad.
My father adds basil at this point. I find it completely unnecessary but if you so desire, it tastes great as well.
Adaptation: You can use cabbage or green peppers in place of or in addition to cucumbers in this salad.
Other posts in this series:
Sour milk pancakes
Vegetable scrap soup
Chicken scrap soup