Marinated Cucumbers and Onions

Zukes and cukes.

That is all I am getting from the garden.

Our tomatoes look lush and green.   Little blossoms and little fruit.   These are our favorites and I guess I will have to realize that I cannot grow tomatoes.

Zukes and cukes.

I can grow these.

So instead of canning lots of my home-grown tomatoes, I am searching out cucumber recipes.

I wrote about our mother/daughter lunch at Barn Happy last month.   At that time, I searched the web to see if Barn Happy had any recipes published.   They do have a cookbook out, but at their Facebook page I found a recipes for Tangy Cucumber Salad.

 

Marinated Cucumbers and Onions
based on Tangy Cucumber Salad from Barn Happy

3 cucumbers, thinly sliced
1 t. Kosher salt
1 medium onion, thinly sliced
¼ c. cider vinegar
2 T. canola oil
1 T. local honey
½ t. celery salt
½ t. ground mustard
¼ t. garlic powder
¼ t. dried oregano
1 T. fresh basil, shopped
Dash of cayenne pepper

Place cucumbers in strainer; sprinkle with  salt and toss.  Let stand for 30 minutes.  Rinse and drain well.

Place in large bowl and add onion.

Place the remaining ingredients in a blender and blend until incorporated.   Pour over cucumber mixture and toss. Cover and refrigerate for several hours.

The original recipe also calls for two chopped tomatoes.   Since I am getting NO tomatoes from the garden, I had no choice but to leave them out.   The onions are from our garden as are the cucumbers and basil.   (Barn Happy used dried basil.   I used fresh.)   I also threw in some small sweet peppers.

This is a delicious twist on the old plain vinegar-cucumber salad that we grew up with.

 

Please send good thoughts (and maybe some virtual flowers) on over to Abigail and her family today.