Cucumbers & Apples in Vinegar

If you couldn’t tell from the picture this is one of my incredibly awesome grandmothers (oh and my spunky, bubbly cousin Angelica). She is one of the reasons I believe I love the kitchen so much. Gathering at her house with my family, cousins, aunts, and uncles for Sunday dinners are memories I treasure. How do you get so many people into a small space (especially with such a crowd of loud talking chatters. Excitement= voice raising. Or we just want to be heard and somehow out speaking and talking over one another is supposed to solve this)? I guess that is why family may drive you nuts sometimes, but they’re your family. And in my case the two crazy families I have are always there supporting one another.

Anyway, I digress. My grandmother used to make vinegar cucumbers growing up. Memories surge of surrounding the bowl, making a disgusted face as I push onions out of the way to find the perfect cucumber. Summer freshness. As I’ve mentioned lately, often in summer, I am not a big-time cooker. I want crisp, freshness. I don’t want to slave over a stove top or oven. Especially after spending a morning baking by a wall of ovens at work. Give me a fresh salad. Give me berries. And then the other day I thought: Give me cucumbers. Then I recalled a few weeks ago how I’d somehow ended up throwing some apples and cucumbers together. Thus was the birth of my own blissful version of cucumbers, with my own sweet little addition. Plus with age I have learned to appreciate the onion, and so it plays a star role adding a pop of purple in a sea of green. YUM!

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Cucumbers & Apples in Vinegar

  • Cucumber, skinned and thinly sliced
  • Apple, diced
  • 1/4 red onion, thinly sliced
  • 2 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 1/2 cup first-pressed olive oil (Note: I actually really wanted macadamia nut oil for this)
  • 1 cup water
  • 1 tbsp honey (from my cousin Beth’s hives)
  • Salt
  • Basil
  • Chives
  • Dill

Let’s Make it Happen: I started by prepping my veggies. Skinning the cucumber before using our stellar new knifes to thinly shave it. Next I set my eyes on the apple, cutting first into slices and then chopping down into smaller pieces. Thinly slice the onion, and you are ready to just dump in the remainder of the ingredients. On the seasonings I never measured, I just sprinkle until I feel satisfied. I have to say at home most of my cooking is based on instinct and confidence that what I’m making tasting good (there have been so many times I’ve cooked for others and never tasted the food, I just know it’s going to satisfy their palette’s. Belief in yourself and enjoying what you’re making-you know soulful food- is what I’m about). Cover and refrigerate. I find I like mine after they’ve set longer. That is it, enjoy!

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